1

I have a cookie recipe that calls for cornstarch. I was wondering if I could substitute it for potato starch (katakuriko, in Japanese).

Improve this question
3
  • 1
    Possible duplicate of Corn Starch vs Potato Starch
    – Stephie ♦
    Apr 22, 2016 at 19:41
  • 1
    @Stephie Is it the same for cookies as it is for sauces?
    – Cascabel ♦
    Apr 22, 2016 at 20:49
  • 2
    The recipe would help... If it's a TBSP, it's probably fine to substitute as they generally sub 1 to 1... if it's a cup, then it's probably serving a different purpose.
    – Catija
    Apr 22, 2016 at 21:26

1 Answer 1

Reset to default
2

We keep both in the house, and i always seen to find myself in the middle of prep and not being able to find the one I'm looking for. As a consequence, I have subbed katakuriko for corn starch and vice-versa in equal amounts on several occasions, and never had trouble with the results having the wrong texture or tasting strange.

That being said, I have never used a substantial amount (more than a teaspoon or two) in any recipe, either.

Improve this answer

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge that you have read and understand our privacy policy and code of conduct.

Not the answer you're looking for? Browse other questions tagged or ask your own question.