Weight Equivalents: Starches
Article by Gil "hannaone"
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Image by hannaone
Weight information obtained from USDA food database
Culinary starches play a crucial role in cooking and baking. They provide texture, thickness, and structure to various dishes.
Starches may have been used for many thousands of years, but first descriptions were noted in Egyptian writings from around the years 77 to 79 (CE).
In the middle ages Dutch starch produced in Holland was considered to be high quality.
Advances in starch production continued to improve the usefulness and diversity of vegetable and grain starches.
