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Originally Posted by casimendocina
Errrrrrrrr, what would you do with 3 types of starch? (so I'm not the world's greatest cook)
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They're mostly the same in a pinch, but different recipes call for different ones. The corn starch container is leftover from when that was the only type of starch I knew existed, I can't remember the last time I actually used it. Potato starch is my standard substitute for eggs. Tapioca starch is a slightly different beast--it's also called tapioca flour (whereas potato starch and potato flour are completely different,) and has some stretchy qualities that make it possible to use it as a main ingredient in baking items, which you could never do with potato or corn starch.