Seasoned Advice is a question and answer site for professional and amateur chefs. It only takes a minute to sign up.
Sign up to join this community
One of the recipes I am trying out asks me to use Potato starch to help thicken the sauce. A majority of the recipes I found online for it say to use Potato starch but at the store I mainly found corn starch.
I was wondering if there are any really big differences other than the obvious one that I should be aware of when substituting between these two starches. Are they interchangeable or is there a big difference?
They are interchangeable 1:1, with virtually no changes needed. There shouldn't be any difference in the final sauce except that the cornstarch thickened one will be a bit more opaque. If you substitute the other way (use potato starch instead of cornstarch) don't let it hard boil (not for safety reasons, just aesthetics). In what country was the recipe developed? Could the need for potato starch instead of corn starch in your recipe have to do with Passover rules?
