[Sca-cooks] A Question

[Christine Seelye-King]

Nope, we talked about it for some minutes.  The Exec said his wife was
Korean, and while he hadn't heard of this variation, he knew there were all
sorts of kimchee recipes.  While they didn't have rice starch, they did have
tapioca starch, and she finally settled on that as a place to experiment
from.  Next time I'm in, I'll have to ask him about it.
Christianna

> Me, too. I don't suppose she said "küche", and you heard "kim chee", huh?
>
> I suppose anything's possible, though. There are a lot of kinds of kim
> chee that most Westerners don't think of when they hear those words, and
> when Westerners look in the markets what they tend to find is a pickle
> based on either sio toy/Tientsin/Napa cabbage (which is not now, never
> was, and never will be bok toy), or some kind of white radish, or a mix
> of the above.
>
> Similarly, when some people hear "pickle" in English there is usually an
> immediate assumption of cucumbers being involved, and conscious thought
> may be needed to absorb a different concept. Maybe there _is_ a form
> that uses rice starch.
>
> My only source of major curiosity is that, once you've removed all the
> starch from rice flour, there is, for practical purposes, nothing left
> (at least if it is flour made from polished white rice), what is the
> difference between rice flour and rice starch?
>
> Adamantius