Potato Starch

Store in an airtight container in a cool, dry place away from moisture. Potato starch keeps indefinitely if stored properly and kept dry.

Mix with cold liquid before adding to hot dishes to prevent lumps and ensure even thickening.

Use about 1–2 tablespoons per cup of liquid for a medium-thick sauce or gravy.

Potato starch creates a glossy, clear finish—ideal for fruit pies and Asian sauces.

It breaks down with prolonged heat or stirring, so add it near the end of cooking and don't over-mix.

Adding starch directly to hot liquid causes lumps; always slurry it first with cold water.

Over-stirring after adding starch can make sauces thin and glossy instead of thick.

Using too much creates a gelatinous, unpleasant texture—start with less and add more if needed.