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
Best replacement for potato starch in hot marinade
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.
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.