Making mock Potato starch

Motek

Thu, Apr 05 2007, 10:18 pm

DefyGravity wrote:

Actually, fried plaintains (tostones) would be a great idea for a snack on pesach. Why haven't I thought of that before?

got a bag with a good hechsher in shalach manos Scratching Head

tried them

they tasted mighty stale

wonder whether the sticker with a string of numbers was an expiration date (from a few yrs ago) or a code of some sort What

Shap_E

Fri, Apr 04 2008, 4:02 am

actually - I have been looking for instructions on how to make potato starch from scratch and I can't find any. can someone explain how to make it yourself?

mummy-bh

Fri, Apr 04 2008, 5:30 am

No problem! Smile

Grate potatoes finely as for kugel.

Squeeze out the grated potato very well into a large bowl. I do it by hand, I find you don't get so much out when using a sieve.

Wait until all the sediment has fallen to the bottom of the bowl. (Maybe an hour?)

Carefully pour out the liquid, as much as you can (if you leave a little in it's okay).

Pour clean water onto the remaining sediment, then mix it up carefully. You should feel like sand running through your fingers, it kind of 'melts' in the water.

Wait again until it settles.

Repeat a few times, I.e. pour out old water and put in new water, probably about 5-6 times until it's perfectly white.

Then pour the whole thing through a sieve to filter out impurities, I.e. bits of potato that got squeezed in by accident. Pour out very carefully one last time, as much as you can.

Wait for it to dry out a bit. I leave it overnight at this stage!

You can now separate it out into a powder-like consistency, using a fork.