Reduce to starch

The starch is a starch-based matter and pulverulent, extracted from various vegetable bodies, like the Tubercule S, the Rhizome S, the Graine S.

The word comes from Latin of faex (meaning binds ), which gave low-Latin faecula .

Various starches

Arrowroot, containing rhizomes or of the bulbs of tropical plants
Starch of corn
Starch of potatoes
Maïzena, agro-industrial starch
Sagou, containing the marrow of various palm trees.
Tapioca, containing the roots of the Manioc.
Starch of Toloman

Principle of manufacture of starch

To peel the tubers.
To grate the tubers in a basin.
To add water and to wash the grated flesh well.
To collect the water of washing and to let it rest after having added lemon juice, to bleach the preparation. Little by little starch will settle at the bottom of the container.
To empty a good part of water précautionneusement (attention not to throw starch).
To renew the operation: to fill with water the basin, to add lemon juice, to stir up the preparation and to let put back, empty with precaution the basin.
the operation is to be renewed until starch is quite white.
To deposit starch on a clean fabric and to make it dry (with the sun).
Once well dries, émietter starch until obtaining a powder, to preserve safe from moisture (in bottles).

See too

Ingredients of kitchen | Receipts of kitchen

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