HOMEMADE STARCH RECIPE RECIPES

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HOMEMADE POTATO STARCH | JUST A PINCH RECIPES



Homemade Potato Starch | Just A Pinch Recipes image

Not all grocers carry potato starch, so if the time comes when you need some, here is a simple way to make it... Sometimes it just feels good to make your own stuff. It is easy, and it is not rocket science. The trick to this is that water extracts the starch, and the starch is heavier than water. So, you ready… Let’s get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories     Seasoning Mixes

Prep Time 5 minutes

Cook Time 20 minutes

Number Of Ingredients 2

4 - 6 large potatoes, russet potatoes
- water, as needed

Steps:

  • PREP/PREPARE
  • You will need a large-hole grater, or you could use a food processor fitted with a grater attachment, plus two large bowls or pots.
  • Gather your Ingredients (mise en place).
  • Clean and peel your taters.
  • Grate the taters.
  • Place in a large pot or bowl, and pour in some warm water (just enough to cover).
  • Chef’s Note: If you grated the taters in a food processor, you will see a bunch of white stuff in the bottom of the bowl. That is starch. Swirl with a bit of warm water, and dump it into the pot with the taters.
  • Swirl the taters with the water, and then dump them through a strainer, with cheesecloth into another bowl.
  • Chef’s Note: If you have a strainer with a fine mesh, like a Chinoise, you will not need the cheesecloth.
  • You can leave the taters in the original pot, but use your hand to squeeze the taters to extract as much water as possible.
  • Put the pot with the taters down, and cover with more warm water, wait 5 minutes, and pour off the water in the other bowl with the starch. The starch will cling to the bottom of the pot.
  • Repeat this process of water, strainer, squeeze 3 or 4 more times, until the water is clean, and you can see the starch sitting nicely on the bottom of the second bowl.
  • Carefully pour off the last of the water; exposing the starch on the bottom of the bowl.
  • Scrape out onto a piece of parchment paper.
  • Allow to dry (I let it sit out overnight); however, you could use a dehydrator, or an oven on low heat.
  • Put the dry starch into a small grinder, and grind to a fine powder.
  • Place into a tightly sealed container, and store in a cool/dry place until needed.
  • PLATE/PRESENT
  • Use in any situation that calls for potato starch, or you could use it as a substitute for corn starch, or arrowroot powder. In this image I made potato pancakes using potato starch in place of flour. Very crispy. Oh, and I did use the grated potatoes from this recipe to make them. Enjoy
  • Keep the faith, and keep cooking.

HOMEMADE MARSHMALLOWS RECIPE | ALTON BROWN | FOOD NETWORK



Homemade Marshmallows Recipe | Alton Brown | Food Network image

Skip the store and make sweet treats at home with Alton Brown's Homemade Marshmallows recipe from Good Eats on Food Network.

Provided by Alton Brown

Categories     dessert

Total Time 4 hours 45 minutes

Prep Time 35 minutes

Cook Time 10 minutes

Yield approximately 9 dozen marshmallows or 1 1/2 pounds miniature

Number Of Ingredients 9

3 packages unflavored gelatin
1 cup ice cold water, divided
12 ounces granulated sugar, approximately 1 1/2 cups
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/4 cup confectioners' sugar
1/4 cup cornstarch
Nonstick spray

Steps:

  • Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
  • In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
  • Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
  • Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
  • When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
  • Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
  • Combine the confectioners' sugar and cornstarch in a small bowl. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners' sugar mixture.
  • Scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight.
  • Cut into 1/2 inch pieces using a pizza wheel or scissors dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to a week.

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