To Make Potato Starch
Ingredients
Directions
Prepare the pulp
Wash the potatoes thoroughly.
Grate the potatoes and wash the pulp, rinsing and straining it through a sieve.
Separate the starch
Stir the pulp well and let the starch settle.
Turn off the water and add new water.
Repeat the stirring and settling process until the water is clear, adding a little bluing to the last batch.
Dry
Collect and dry the starch.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Potatoes
- Provide the starch, which settles out of the grated pulp as the water is changed.
The step that matters
Repeat the settling until the water runs clear. Starch granules are dense and settle out of water, while soluble proteins and fine pulp stay suspended. Each fresh-water round removes more of these impurities, so stopping early leaves a duller, less pure starch.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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