Substitution Question

[robincomil]

I live in a foreign country and have an occasional need to substitute some things according to availability.
1. Can I substitute potatoe starch for corn starch when a recipe calls for corn starch? Will it taste the same or will potatoe starch change the taste?

2. When a recipe calls for a package of dry yeast, what is the exact measurement of a package? I have been able to buy yeast in a can that is not premeasured into packets. I am unsure of how much yeast to measure out.

[cakerookie]

active dry yeast 1/4 oz = 8 grams or 2 1/4 teaspoons.

As far as the potatoe for cornstarch sub 2 teaspoons potatoe starch for the cornstarch. You can also use rice starch or instant mashed potatoe flakes. You can also use arrowroot or quick cooked tapioca.

Don't know how this will effect the taste.

Rgds Rook.

[Mezzaluna]

Potato starch doesn't have any more effect on flavor than cornstarch as I recall. Neither does arrowroot powder.

[cakerookie]

Thanks Mezzaluna I was not sure and did not want to tell her wrong.

Rgds Rook

[mudbug]

What are you making? Different starches will react in different ways depending on how you use them...

[Jock]

Originally Posted by mudbug

What are you making? Different starches will react in different ways depending on how you use them...

Absolutely. If you are thickening a liquid the cornstarch (in the form of a slurry) will thicken when it boils. Potato starch or arrowroot will thicken on contact with the hot liquid. If you are not careful with it you will end up with little tapioca like balls of starch.

Jock

[AprilB]

is used if you want a more clear based thickened sauce. I have recipes for it used in a glaze for tropical fruit tarts, pavlovas and is widely used in Oz.

I've never noticed a change in flavor. Don't know about potato starch but I know it was used back when I was growing up (about 50 years ago) for paper paste. (read paper glue now)

April