1 hour ago, AlaMoi said:one of the culinary 'rumors' is cornstarch 'tenderizing' [meats] - I wonder if 'most any ole starch' has the same effect, or is there a specific chemical(?) process that makes cornstarch 'more better' than others?
Starch is starch. No matter the source, they all do the same job.
What makes one "more better" is more local availability. China certainly uses c⊘rn starch (it is the most commonly used starch here), but mainly in the south and east of the country. Nothing to do with being a new world crop - China is the second largest producing nation after the USA. It's more a climate issue.
1 hour ago, AlaMoi said:I have potato "flour" - wonder if that's the same as potato "starch?"
I forget where you are located. I suspect however, it may be a linguistic question. For example, 'c⊘rn starch' is 'c⊘rnflour' in the UK.
