[Sca-cooks] Starch in cooking

[Robin Carroll-Mann]

Do you have any Asian grocery stores near you? That's where I buy rice and
wheat starch.

Brighid ni Chiarain

On Sun, Nov 13, 2016 at 3:11 PM Susan Lord <lordhunt at gmail.com> wrote:

> I am still not getting it. When I go to the supermarket, what can I buy as
> an equivalent of starch or can I just spray on the starch from my laundry
> room? - Don’t like the latter as forefathers didn’t have spray cans in the
> Middle Ages. . . The supermarket catalogue does not list starch/amidon. I
> see that maizena is cornstarch but I assume that is from corn on the cob
> which did not exist in 13th century Spain? I see I have Tapioca flour but
> that is not starch - no?
>
> > Terry Decker wrote:
> >
> > The endosperm of any grain consists primarily of starch which can be
> > extracted with water.  The earliest reference to the practice in Europe
> is
> > in Pliny's Natural Histories.  Recipes that call for amydon are calling
> for
> > wheat starch.  In regards the Anonymous Andalusian cookbook, the starch
> will
> > likely be either wheat starch or rice starch.
> >
> > In practice, your spray starch might actually work, but let me recommend
> > that you use something a little more ordinary.  Since the primary
> > differences in extracted starches are in the trace chemicals, to test the
> > recipe you could use wheat starch, rice starch, corn (maize) starch,
> potato
> > starch, tapioca (cassava) flour, or arrowroot powder.
> >
> > Bear
> >
> > On Nov 13, 2016 10:25 AM, "Susan Lord" <lordhunt at gmail.com> wrote:
> >
> >> The Anon Al-Andalus recipe 469, translated by Perry/Friedman as an
> >> "Eastern Sweet" calls for starch. What does that mean in layman terms?
> All
> >> I can think of are ridiculous items like a throw in a potato or spray it
> >> with my starch can used when ironing. . .
> >
>
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