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Not sure I understand. If you cook anything for long enough, it will dry out. If you cook tomato sauce with potato water, you will eventually evaporate the wat
by MisterBastahrd 4y ago
Not sure I understand.
If you cook anything for long enough, it will dry out. If you cook tomato sauce with potato water, you will eventually evaporate the water out of the potato water and end up with a mixture of potato starch and water. Potato water was used as a thickener before cornstarch became prevalent.
Secondly, this recipe was made for an audience that largely did not depend on refrigeration. Cold cellar storage, yes, but not refrigeration. So they'd have been using those potatoes for something else.
- Moru 4y agoCorn starch in a corn society, potato starch in a potato society. When I was young, the corn starch was the new thing. Everyone was using potato starch before that. (North Sweden) Also, there are very different types of potatoes. Some contain much more starch that others. My favourite is Mandelpotatis [1], has much more flavour and a bit more starch than the rest sold on the swedish market. [1] https://en.wikipedia.org/wiki/Almond_potato https://en.wikipedia.org/wiki/Almond_potato
- MisterBastahrd 4y agoI guess my point is that potato starch used to be the standard of sorts because potatoes can be grown anywhere and stored in cold cellars to last a year. Even my great grandfather in Southeastern Louisiana where the summertime temperatures can reach 38c stored root vegetables in a dark shed covered with earth and sacks for use year-around.