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Differences in various starches for thickening

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Differences in various starches for thickening

rudeboy | Oct 21, 2004 03:10 PM

Another poster mentioned that you should use tapioca starch when making salt and pepper squid or shrimp. I have tapioca flour, corn starch, and rice flour. To me, they all have similar qualities, and I can't detect the difference in flavor or thickening power.

Can someone give me a 101 lecture on this topic?

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