What are Starches?
Starches are large, complex carbohydrates made up of numerous glucose units linked together. They naturally occur in a variety of plant-based foods, especially grains and tubers. When heated in the presence of water, they undergo a process called gelatinization, during which they absorb water, swell, and soften. This unique property makes them excellent thickeners and structure-builders in cooking.Uses of Starches in Cooking
Starches have several critical roles in the culinary world:- Thickening: One of the most common uses of starch is to thicken sauces, soups, and gravies.
- Binding: Starch can act as a binder in recipes such as veggie burgers, holding ingredients together.
- Stabilizing: Starches can help stabilize delicate mixtures, like custards or pie fillings, preventing them from curdling or splitting.
- Adding Structure: Starch adds structure to baked goods like cakes and cookies, ensuring they hold their shape.
Types of Cooking Starches and their Unique Properties
Let's delve into the types of cooking starches, their distinct properties, and how to use each one effectively.Cornstarch
Derived from corn, cornstarch is a fine, white powder frequently used to thicken sauces and gravies. It has a relatively neutral flavor and forms a translucent, glossy sauce when cooked.Recipe - Quick and Easy Stir-fry Sauce: Dissolve 1 tablespoon of cornstarch in 2 tablespoons of cold water to form a slurry. Mix with 1/2 cup of soy sauce, 1/2 cup of vegetable broth, 1 tablespoon of agave nectar, and a clove of minced garlic. Add this mixture to your stir-fry in the last few minutes of cooking, stirring until the sauce thickens.
Potato Starch
Potato starch, made from the starch in potatoes, is often used in gluten-free baking. It can also be used as a thickener, creating a silky, opaque sauce.Recipe - Gluten-Free Pancakes: Mix 1 cup of potato starch, 1 cup of rice flour, 2 tablespoons of sugar, 1 tablespoon of baking powder, 1/2 teaspoon of salt. In a separate bowl, beat together 1 cup of almond milk and 2 tablespoons of applesauce. Combine the wet and dry ingredients, and cook the pancakes on a hot griddle.
Tapioca Starch
Tapioca starch, or tapioca flour, is derived from the cassava root. It is an excellent thickener for pie fillings and sauces, giving them a glossy, clear finish. It can also be used in gluten-free baking.Recipe - Cherry Pie Filling: Combine 1/2 cup of sugar, 1/4 cup of tapioca starch, and a pinch of salt in a saucepan. Stir in 4 cups of pitted cherries and 1 tablespoon of lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens.
Wheat Flour
Wheat flour is a common thickener that you might not think of as a starch. It has a stronger flavor than other starches and creates a more opaque sauce. Wheat flour is usually cooked with fat before liquid is added, a process known as making a roux.Recipe - Vegan Bechamel Sauce: Melt 2 tablespoons of vegan butter in a saucepan, then stir in 2 tablespoons of flour to make a roux. Gradually whisk in 1 cup of soy milk, stirring constantly until the sauce thickens.
Arrowroot Starch
Arrowroot starch is a good gluten-free alternative for thickening sauces and gravies. It creates a clear, glossy finish without the chalky aftertaste that can come from other starches. Unlike cornstarch, arrowroot starch can be used with acidic ingredients.Recipe - Lemon Curd: Whisk together 1/2 cup of lemon juice, 1 tablespoon of lemon zest, 1/2 cup of sugar, and 3 tablespoons of arrowroot starch in a saucepan. Cook over medium heat until the mixture starts to thicken. Remove from the heat and whisk in 2 tablespoons of vegan butter.
Cooking with Starches: Direct Incorporation vs. Slurry
Starches can be added directly to a dish or mixed with a liquid to create a slurry before incorporating. Making a slurry — mixing starch with a cold liquid until it forms a pourable, smooth mixture — helps prevent lumps when the starch is added to a hot liquid.For example, cornstarch, potato starch, and arrowroot are usually used in slurry form for thickening sauces or soups. But in baking, starches are typically combined directly with the other ingredients.
When using a starch in a slurry, it's essential to heat the sauce or soup after adding the slurry to allow the starch to gelatinize and thicken the mixture. If the heat is too high, though, the starch might break down and lose its thickening power.
With this comprehensive look into starches in cooking, you now have the knowledge and recipes to start experimenting in your plant-based kitchen. Don't be afraid to explore and mix different starches to achieve the desired consistency and texture in your culinary creations. Starches are a versatile ally in the kitchen, providing structure, thickness, and even flavor enhancement when used correctly.
