Kuzu root starch, also called kudzu or kuzuko, is a traditional starch widely used in Japan for its superior thickening properties. Kuzu root starch is natural and unprocessed unlike corn and potato starch. Kudzu is far superior in jelling strength, taste, and texture. It produces bright, translucent sauces, adds a shiny gloss to soups, and provides a smooth texture for sauces and gravies with no starchy or interfering taste. Kuzu root starch can also be used to obtain a light and crisp coating when deep-frying, in icings, shortcake toppings and pie fillings. A fantastic application of kudzu in modernist cuisine by Chef Ferran Adria is to make olive oil chips. The Kuzu Root Starch is extracted from the roots of the kuzu or kudzu plant. The kuzu Pueraia lobata plant is a prolific, tough, fibrous vine with heart-shaped leaves that has been used as a food in China for more than 2, years. In Japan, kuzu has been praised in poetry and considered a healthy food and ideal thickener for over years.
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Strategies, Tips, and Tricks for Using These Cooking Agents
Cornstarch is also naturally free from gluten so is suitable for those with gluten intolerances. Cornstarch was actually first used as a laundry starch when first isolated from corn kernels back in , but it did not take long before cornstarch became a valuable addition to Victorian recipes. There can sometimes be confusion between corn flour and cornstarch. Corn flour is flour finely ground from the whole of the corn kernel, including its fiber, protein, starch and vitamins and minerals while cornstarch is only ground from the starchy center, or endosperm, of the corn kernel. This means that cornstarch has a limited nutritional profile and when used properly for thickening, and in smaller amounts, it will be tasteless. Cornstarch can struggle to thicken acidic sauces such as those with a tomato base or fattier sauces made with egg yolks or butter and for these types of sauces, flour is often a better thickener. Cornstarch can sometimes be added at the start of cooking and it is more heat stable than other types of thickeners. As cornstarch gelatinizes as it cools, it is useful for foods such as pie fillings.
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by Debra Daniels-Zeller
Perhaps the best-known and most easily accessible thickening agent is cornstarch. Derived from the endosperm of corn and then fermented, cornstarch is highly processed and not particularly nutritious. Arrowroot, agar agar or kanten , and kuzu are all more natural thickening agents that you can substitute for cornstarch.
Questions frequently arise. What can I use instead of gelatin? Are arrowroot and cornstarch really interchangeable? How do I thicken a gravy if my guests can't eat wheat? And how does arrowroot, tapioca flour, or potato starch function in a muffin recipe? Each thickening ingredient has unique qualities, and each performs differently. Over the years, I've used these thickening options in a variety of ways, but I wanted to experiment with all of them at the same time to answer my own questions. How was each different in a gravy, sauce, or fruit dessert? Devra asked, "Are you going to use rice flour? I love new cooking tips, so I went home and sprinkled rice flour over simmering mushroom stock.