The Difference Between Raw Powder And Starch
Raw powder and starch these two terms often appear in some recipes, which is called a lot of friends made a difficult What is the difference between this flour and starch? In fact, a lot of time, raw powder and starch refers to the same kind of cooking seasoning, but according to the different names of different places. But in the strict sense, raw powder and starch in the production of materials or there is a certain difference.
If you are watching the recipe when the attention, you will find raw powder are generally appear in Hong Kong and Taiwan recipes. It refers to the use of sizing, thicken a kind of ingredients. Hong Kong people in the cooking of raw flour is generally made from corn flour, and in Taiwan are generally like to use too white powder. The role of raw powder in Hong Kong and Taiwan dishes is to increase the taste of food smooth, and soften the meat. In addition, raw powder can also be used for jelly and pancakes.
And starch called the law generally appear in the middle of the meal. And the use of starch in different regions is not the same, for example, in the Sichuan starch is made from sweet potato sweet potato starch, in the Shandong cuisine with corn starch to do thicken the starch. Chinese food in the cooking time with some of the starch, the role is thicken and sizing. When a dish is about to get cooked, you can put the tune of the starch juice into the pot, a little stir fry can enhance the color and taste of the dishes.
In addition to the difference between raw powder and starch, the other difference is that their material is different. Raw powder material is generally potato powder, corn flour, and starch material is very much, such as sweet potato flour, Gefen, cassava powder and so on. Most of the raw powder used potato powder and corn flour for the production of materials. Their greatest feature is the delicate texture, color white, but their water absorption is relatively worse, in the sizing and thickening and not on the sweet potato powder made of starch.
Sweet potato flour, green rice and cassava flour their biggest advantage is strong water absorption, good viscosity, but the disadvantage is the color is dim, and red with black, easy to damage the color of dishes. Sweet potato powder made of starch is divided into two kinds of coarse, the family when the dishes are generally selected coarse grain sweet potato starch. In addition, the West Valley coconut starch is also one of the production of starch material, it is not common in our lives, it is more common in some high-end restaurant ingredients.
If you are watching the recipe when the attention, you will find raw powder are generally appear in Hong Kong and Taiwan recipes. It refers to the use of sizing, thicken a kind of ingredients. Hong Kong people in the cooking of raw flour is generally made from corn flour, and in Taiwan are generally like to use too white powder. The role of raw powder in Hong Kong and Taiwan dishes is to increase the taste of food smooth, and soften the meat. In addition, raw powder can also be used for jelly and pancakes.
And starch called the law generally appear in the middle of the meal. And the use of starch in different regions is not the same, for example, in the Sichuan starch is made from sweet potato sweet potato starch, in the Shandong cuisine with corn starch to do thicken the starch. Chinese food in the cooking time with some of the starch, the role is thicken and sizing. When a dish is about to get cooked, you can put the tune of the starch juice into the pot, a little stir fry can enhance the color and taste of the dishes.
In addition to the difference between raw powder and starch, the other difference is that their material is different. Raw powder material is generally potato powder, corn flour, and starch material is very much, such as sweet potato flour, Gefen, cassava powder and so on. Most of the raw powder used potato powder and corn flour for the production of materials. Their greatest feature is the delicate texture, color white, but their water absorption is relatively worse, in the sizing and thickening and not on the sweet potato powder made of starch.
Sweet potato flour, green rice and cassava flour their biggest advantage is strong water absorption, good viscosity, but the disadvantage is the color is dim, and red with black, easy to damage the color of dishes. Sweet potato powder made of starch is divided into two kinds of coarse, the family when the dishes are generally selected coarse grain sweet potato starch. In addition, the West Valley coconut starch is also one of the production of starch material, it is not common in our lives, it is more common in some high-end restaurant ingredients.