Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
As noted in this post about starches used in China, I exclusively use potato when starch is required and have been doing so for decades. It is the choice of most cooks, professional or amateur in Sichuan cooking as well as here in Guangxi, although other starches are used more in other provinces and areas.
I don't see much difference, if any, between them.
As noted in this post about starches, I exclusively use potato when starch is required and have been doing so for decades. It is the choice of most cooks, professional or amateur in Sichuan cooking as well as here in Guangxi, although other starches are used more in other provinces and areas.
I don't see much difference, if any, between them.
