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Best replacement for potato starch in hot marinade

post #1 of 4
Thread Starter 

I have flour, rice flour, arrow root, corn starch and fresh russet potatoes. I am brazing a chuck roast.  Moisture is a the only consideration. Thanks, Mike

post #2 of 4

hmmm.  I've used all of those as thickeners.

 

by "hot marinade" is this for "pre-cooking" or the actual braising liquid?

 

either way I'm not entire sure why you want to thicken it - "looser" would = better penetration, no?

 

braising is not submerged; you'll need to flip it regular to wet the dry side....

 

arrow root and corn starch will produce a slightly "glossier" finish.

post #3 of 4
Quote:
Originally Posted by 5959mikeal View Post

I have flour, rice flour, arrow root, corn starch and fresh russet potatoes. I am brazing a chuck roast.  Moisture is a the only consideration. Thanks, Mike


 



I am not sure exactly what you are asking about " best replacement for potato starch in hot marinade" unless you mean thickening the braise after the roast is cooked in which all those you mentioned are great thickeners and those different types of thickeners will give you different mouth feels and different viscosity, so it depends on what your trying to achieve.
post #4 of 4

Make some potato starch out of the russets.

 

Grate potatoes into cheese cloth. Add some water to moisten potatoes. Squeeze. Repeat.

 

The starch that comes out with the water is potato starch.

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