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liuzhou

liuzhou

On 7/6/2023 at 7:33 AM, Tropicalsenior said:

I just don't see why there would be a difference using them also in a breading or in the velveting procedure.

 

Neither do I. As I said, corn starch is the most commonly available in China. Sichuan does prefer potato. Here in Guangxi both are used.

 

That Bon Appetit article claims that potato starch noodles are used in what they call 'Loh shi fun", by which I think they mean 螺蛳粉 (luó sī fěn), Liuzhou's famous export. If so, it's nonsense. Potato noodles are a thing, but luosifen never uses them. It uses rice noodles.

 

 

liuzhou

liuzhou

21 minutes ago, Tropicalsenior said:

I just don't see why there would be a difference using them also in a breading or in the velveting procedure.

 

Neither do I. As I said, corn starch is the most commonly available in China. Sichuan does prefer potato. Here in Guangxi both are used.

 

That Bon Appetit article claims that potato starch noodles are used in what they call 'Loh shi fun", by which I think they mean 螺蛳粉 (luó sī fěn), Liuhou's famous export. If so, it's nonsense. Potato noodles are a thing, but luosifen never uses them. It uses rice noodles.

 

 

liuzhou

liuzhou

11 minutes ago, Tropicalsenior said:

I just don't see why there would be a difference using them also in a breading or in the velveting procedure.

 

Neither do I. As I said, corn starch is the most commonly available in China. Sichuan does prefer potato. Here in Guangxi both are used.

 

Re the Bon Appetit claim that potato starch noodles are used in what they call 'Loh shi fun", by which I think they mean 螺蛳粉 (luó sī fěn), Liuhou's famous export. If so, it's nonsense. Potato noodles are a thing, but luosifen never uses them. It uses rice noodles.

 

 

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