grain starches also contain a relatively high percentage of fats and proteins, which can make sauces thickened with these starches look opaque and matte-like. these starches also tend to have a distinctive cereal taste once cooked. root and tuber starches potato starch, tapioca (made from manioc root...
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the amount of fat absorbed during cooking, but mainly to remove the bitterness of the earlier cultivars. some modern varieties - including large, purple varieties commonly imported into western europe - do not need this treatment. the fruit is capable of absorbing large amounts of cooking fats and sauces...
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with liquids and heated, these starches swell and form a thickening gel.[ ] x research source go to source flour isn't recommended for this method because it has a strong flavor and doesn't have the same thickening power as the other starches. similarly, instant flour can be whisked directly into sauces...