potato starch

Pros

• I use it for pie filling, if the filling needs to be loose and syrupy and less jelly consistency such as in cherry pies, potato starch is a good gelling agent.
• Parent context: I use it for pie filling, if the filling needs to be loose and syrupy and less jelly consistency such as in cherry pies, potato starch is a good gelling agent. Reply: for savoury pies potato starch is better as is more he...
• Works great to absorb moisture in latkes or other batters for fried foods.
• I use potato starch like I would use cornstarch (slurry for thickening sauces etc) but I prefer it because it cooks faster (so I don't need to cook it out as long as cornstarch to get rid of the gritty texture or raw flavour) and it also...
• It’s the secret to amazing fried chicken along with some rice flour.

Cons

• Potato starch is a... goopier version of corn starch
• Parent context: We have rice flour. What is the difference between starch and flour? Can I make rice starch from rice flour? What do you think of making the dough with rice flour and potato starch Reply: the reason you shouldn't use othe...
• the only thing that tteokbokki is specific about is that the flour has to be ground extra extra fine, like corn or potato starch (these are not good replacements btw).
• It’s smooth, neutral thickener that works fast&adds gloss. Best for quick cook sauce. Not ideal for high heat/long simmer. Good to have, just diff. Not better/worse than flour/cornstarch