Starch Food Applications - Recipes
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Peach Cobbler

Filling:

29 oz can sliced peaches
2/3 - 1 cup sugar
2 Tablespoon corn starch
2 Tablespoon butter
1/2 Tablespoon cinnamon

Heat oven to 400 oF.  Drain fruit and reserve liquid.  Mix sugar and cornstarch in saucepan.  Stir in fruit juice gradually, bring to boil.  Boil 1 minute, stirring constantly.  Add fruit, pour into 1 1/2 quart (or 9"x13") baking dish.  Dot with butter, sprinkle with cinnamon.

Topping:

1 cup self-rising flour
1 Tablespoon sugar
3 Tablespoon shortening
1/2 cup milk

Mix flour and sugar, cut in shortening. Add milk. Stir until ingredients are blended. Spoon dough onto fruit. Bake 25-30 minutes. Serve warm.

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Chocolate Ice Cream Cake

First make the Chocolate Sponge Cake

Chocolate Sponge Cake

6 eggs
1 cup sugar
1/2 cup plus 3 tablespoons flour
4 tablespoons cornstarch
6 tablespoons cocoa
3 tablespoons melted butter

1. Preheat the oven to 375 degrees F.

2. Butter a round cake tin 9 by 2 inches. Sprinkle the inside with flour and shake the flour around until the bottom and sides are well coated. Shake out any excess flour.

3. Put the eggs into the bowl of an electric mixer. Bring about 2 quarts of water to the boil in a casserole to hold the mixing bowl. Set the bowl in the water and beat vigorously while adding the sugar. Beat constantly for about 5 minutes, or until the eggs are lukewarm.

4. Return the bowl to the electric mixer and continue beating on high speed until the mixture is thick, mousselike and at room temperature. To test, run a spatula through the mixture. If it is ready, the spatula will leave a track.

5. Meanwhile, combine the flour, cornstarch and cocoa. Sift together two or three times. Fold the mixture into the batter, using a wooden spoon or spatula. Fold in the butter and pour the mixture into the prepared pan. Bake for 25 to 30 minutes, or until the cake pulls away from the pan. Turn the cake out onto a rack to cool.

6. After cake cools, with a serrated knife, carefully cut cake horizontally into 2 layers. Set aside.

Second make the Chocolate Fudge

Chocolate Fudge

1 cup heavy cream
2 tablespoons sugar
12 ounces semisweet chocolate, chopped into small pieces

In a ceramic or glass bowl covered with plastic wrap, heat the cream, sugar, and chocolate on High in a microwave oven for 30-second intervals, stirring after each interval, until smooth. Set aside.

Ice Cream

1 pint vanilla ice cream softened in the refrigerator for 30 minutes before use.

Assemble The Cake

Place the bottom layer of the sponge cake into the springform pan, pour half the fudge over it, and smooth the surface. Place the pan in the freezer for 30 minutes.

Spread all the vanilla ice cream over the chocolate fudge in the chilled pan. Top with the remaining cake layer and spread it with the remaining chocolate fudge. (If the fudge has become too thick to spread, warm it slightly and whisk until smooth.) Cover the pan with aluminium foil and freeze the cake for at least 2 hours.

To serve, remove the sides of the springform pan and place the cake on a serving plate.

Garnish

Serve with whipped cream on the side if desired

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Chocolate Cake with Raspberry Melba Filling

Filling:

12 oz. frozen sweetened raspberries

2 teaspoons cornstarch

2/3 sugar

1/3 cup currant jelly
Optional: 2 tablespoons raspberry liqueur (Chambord)

Place raspberries into a food processor and chop finely.

In saucepan over medium heat combine cornstarch, sugar, raspberries finely chopped, and currant jelly. Stir until thick and clear. Take off heat and add raspberry liqueur. Strain through a fine strainer to remove seeds. Set aside to cool to room temperature.

Cake:

6 oz. Ghirardelli semi-sweet chocolate, chopped (or any semi-sweet)

1 3/4 cups boiling water

1 1/4 cups sifted Dutch process unsweetened cocoa powder

2 cups sifted cake flour (not self rising)

2 teaspoons baking soda

1/8 teaspoon salt

20 tablespoons (2 1/2 sticks) unsalted butter softened

1 3/4 cups packed dark brown sugar

4 large eggs, at room temperature

1 tablespoon pure vanilla extract (not imitation)

Preheat oven to 350 degrees F. Butter 2 nine inch cake pans. Line bottom of each with a circle of wax paper cut to fit, and butter and flour the paper and pan. See Elaine's cooking tips for how to do this easily.

Put the chopped chocolate in a heatproof bowl and pour the boiling water over it. Set aside to melt for about 5 minutes. Add the cocoa, stir until smooth, set aside to cool to room temperature.

In a small bowl sift together sifted cake flour, baking soda and salt.

Put the butter and brown sugar in a large bowl and cream together 2 minutes. Add the eggs one at a time and beat only until incorporated. Scrape bowl. Beat in the vanilla. Add the dry ingredients and half of the chocolate mixture beating briefly just to mix. Add the remaining chocolate mixture and beat on low until smooth (do not beat any longer than is necessary).

Divide batter evenly into pans and bake for 30 to 40 minutes, or until a cake tester comes out clean. Place cake pans on a wire rack and let cool for 10 minutes. Invert pans onto the racks and let cool completely.

Frosting

2 cups heavy cream

4 tablespoons unsalted butter

3 tablespoons light corn syrup

24 oz. Ghirardelli semi-sweet chocolate, chopped (or any semi-sweet)

Place chopped chocolate in a medium bowl. In a medium saucepan over medium heat, bring the cream, butter, and corn syrup to a boil. Remove pan from the heat and pour over chocolate. Let stand for 5 minutes. Whisk until smooth. Cover loosely and place in refrigerator until thick enough to spread.

To Assemble Cake

Place 4 narrow strips of wax paper around edge of cake plate. Place one layer bottom side down. Pour raspberry filling over layer (there will be some left over to spoon onto dessert plates if desired). Place second layer bottom side down, and spread frosting evenly over cake with a metal spatula doing the sides first and then the top. Frosting should have a smooth shiny finish. Remove wax paper strips.

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Red Fruit Pudding
Red fruit juice thinkened with potato starch
A Danish Speciality "Rdgrd med Flde"

Ingredients

    1 litre Red-currant juice (unsweetened)

    150 g sugar

    60 - 70 g potato starch

    Heavy cream

Sweeten the juice. Heat  4/5 of the juice to boiling and remove the pot from the fire. Mix potato starch with 1/5 of cold juice and pour slovly into the hot juice while stiring until smooth. Let cool (Do not allow the potato starch to cook, because this will make the texture very "long"). Serve with heavy cream, whipping cream or a good milk.

The specialist will sweeten the juice to taste and probably cook with vanilla pod and or 35 g sliced almonds. The actual quantity of starch depends on the juice and taste. The specialist will prefer a soft texture and he will not put the pudding in the fridge, because strong cold gives a grey appearance.

The specialist will cook his own juice of 1 kg of fresh fruit cooked with litre water, strain and sweeten to taste. Some prefer now and then to make the pudding from unstrained juice. Cook 1 kg of fruit with 1 litre water, sweeten to taste and thicken with starch. With unscreened juice it is important to thicken by eye.

Red-currant is a classic ingredient, but actually you can make the most marvellous fruit stew from rhubarbs, gooseberry (although not red), black currant, bilberry and strawberry.

You may use sago starch or tapioca starch as well, but with cornstarch the texture and appearance will never match. Therfore we reccomend to make your own potato starch if this starch is not available in the local store.

Potato Starch (Homemade)

Grate a few kg fresh potatoes as fine as possible. Use a grater or a kitchen juice mashine. Use a colander or strainer to strain away the larger particles. Stir the strained juice in a large cooking pot with fresh water and let the starch settle. Repeat several times. You may run a squirt of water from the tap into the pot during gentle stirring so lighter particles just flow over the rim without carrying away the starch. When the starch appear white and clean discard the water. Spread the moist but drip dry starch cake on paper on the kitchen table and let dry overnight. You can produce as much starch you like because it keeps well in a jar when dry.

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 Shrimp Chip Recipe

Ingredients:

5 lbs of shrimp (no shell)
5 lbs of tapioca starch
1/2 lb Small onion juice
1 tablespoon salt
2 tablespoons MSG (Mono Sodium Glutamate)
12 tablespoons sugar
1 tablespoon pepper
15 large egg whites

Method:

Mix together all ingredient except tapioca starch. Add the tapioca starch last. Put the shrimp shells and tails in 15 cups of water. Boil until there are 10 cups left. Let it cook. Strain. Keep water, throw shells and tail away. Refrigerate over night. Steam shrimp chip in steam water.

     

    Candy

Basic Candy Making Method

In candy making, sugar is first dissolved in water at room temperature to the point at which no more sugar will dissolve (approximately one pound sugar to every half pound water). The result is a saturated solution. This saturated solution is placed over heat and stirred continuously, allowing more sugar to dissolve into solution. The solution is then heated to boiling, at which point no more sugar will dissolve into solution, creating a supersaturated solution. The supersaturated sugar solution is then heated to above boiling point forcing more and more water to evaporate and the solution to become even more concentrated.

Here is one of the keys to candy making: the degree of sugar concentration of the supersaturated solution can determine the candy's final consistency. By monitoring the stages of the super-saturated solution with a candy thermometer and by testing a small sample of the sugar syrup in cold water, one can determine the specific concentration of the sugar syrup. The table below shows the temperatures and stages of candy hardness for each type of candy.

Substituting part of the sugar with glucose syrup improve keeping quality.

    Stages of Sugar Syrup in Candy Making

     
    Boiling Point
    Temperature (F)    		 Candy Cold Water Test
    230-234 Syrups Thread: Pulls into a thread, but will not form a ball
    235-240 Fudge,
    fondant    		 Soft ball: Forms a soft ball that will flatten when removed from water
    244-248 Caramel Firm ball: Forms a firm ball that will not flatten when removed from water
    250-266 Nougat,
    divinty, rock    		 Hard ball: Forms a hard ball that will flatten when removed from water but is still plastic
    270-290 Taffy,
    butterscotch    		 Soft crack: Separates into threads that are not brittle
    300-310 Brittle Hard crack: Separates into threads that are hard and brittle
    320 Clear liquid: Sugar liquifies and turns light amber in color
    338 Brown liquid: The liquified sugar turns brown in color
    Note: To do a cold water test, use a teaspoon to portion a few drops of the concentrated syrup into a small amount of ice water. Use fingers to form a thread or ball.


    These concentrated supersaturated solutions are very unstable since the sugar molecules are prone to prematurely recrystallize as the solution becomes increasingly concentrated. During heating of the solution, care must be taken not to agitate or to introduce foreign particles into the solution, both of which can cause premature recrystallization. The secret to making different types of candy lies in attaining the correct concentration of the supersaturated solution and then controlling the recrystallization of the sugar crystals.

    Candy types can be divided into categories: a) candies in which sugar is present in the form of crystals, and b) candies in which the sugar is present in an uncrystallized form.

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