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Making potato starch noodles.
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Previously:
https://www.homemadetools.net/forum/...732#post209811
https://www.homemadetools.net/forum/...875#post194466
https://www.homemadetools.net/forum/...341#post188783
https://www.homemadetools.net/forum/...738#post186447
https://www.homemadetools.net/forum/...828#post156239
I had to look. I had never heard of potato starch.
Potato starch is great for making fried things, too. It gets really crispy and doesn't go soggy on day-old fried chicken they way wheat flour does. Usually, I mix the two, going really heavy on the potato starch (like two cups potato and one cup wheat or less). The noodles are nice because they pick up other flavors well and have a great, chewy, but not tough, texture. Now, I want one of those noodle strainers! I might have to try making one.Quote:
Originally Posted by hemmjo