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Tapioca vs cornstarch for steak crust

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Tapioca vs cornstarch for steak crust

Masonville | Oct 11, 2012 07:23 PM

I'm looking at a Cook's Illustrated recipe for a crust for steaks. It specifies cornstarch. Wouldn't be problem to buy some, obviously, but I have a ton of tapioca starch. All references I can find to a comparison of the two have to do with thickening agents. Anyone have any experience w/ tapioca starch as a saute/fry coating?

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