5 minutes ago, liuzhou said:potato starch is an exellent sauce thickener.
It says that they can be used interchangeably as thickeners although potato starch will give a more transparent sauce then cornstarch and potato starch is better used with high heat and cornstarch with low heat. According to that, potatoes starch would be much better in Chinese food.
I guess that I just didn't state it very well. I just don't see why there would be a difference using them also in a breading or in the velveting procedure.
