"potato starch" news and stories

At a recent outdoor wedding reception (the same one that served the faux meat), I found myself standing around talking and eating the ice cream cake that was dessert. A friend was stirring a cup of coffee with a disposable spoon and when she pulled it out of the cup she discovered that the spoon had started to melt in the heat of the liquid. It turns out that it was a compostable utensil made from corn. Good for the environment but not so good for hot beverages.

However, it looks like the newest biodegradable disposable cutlery out there might have withstood the heat a little bit better. Spudware is made from 80% potato starch and 20% soybean oil and takes but half a year (180 days) to break down. It's a little spendier than traditional plastic utensils, running $20 for a set of 50 forks, spoons and knives. If you're interested, you can get it here.

Via Josh Spear

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This bag of potato starch has been in my cupboard for about a year and a half. I know that because I bought it after seeing it used in a recipe for beef negimaki (scallions wrapped in seared beef and dressed with a soy-mirin-sake sauce) in the November 2004 issue of Saveur. Our Spring Cleaning day seemed the perfect opportunity to finally make use of it. There's a recipe similar to Saveur's over at Epicurious, one of the main differences being that Epicurious's sauce is thickened by reduction while Saveur's is thickened with the potato starch. In doing the latter, I was really impressed with how the two teaspoons of potato starch diluted in five teaspoons of cold water created beautifully thick glaze in a matter of seconds when I added it to the barely boiling soy, mirin and sake. There were no lumps, as I often find with corn starch, and no added flavors it seemed. There's a picture after the jump.

[Photos: Nick Vagnoni]