I was looking for the same question because I thought the same thing

I was thinking same thing lol

I asked the same question. Why not just leave the natural starch and skip those steps?

I heard that starch in liquid makes food chewy, but starch powder makes food crispy. (I don't know the reason)

@@3-n-Me ​ I wrote this as another reply, but a lot of people are a bit confused by how starch removal and starch addition works when cooking, so I'll leave this here as well. I apologise in advance for the long-windedness: when you have high-starch produce like potatoes, you should remove as much starch as you can so that they can better become crispy. rinsing off some of the excess sugars will reduce the risk of your potatoes burning and turning black while frying. Within a freshly cut potato, the purpose of starch as a carbohydrate is to provide long-term food, thus it is a highly structured carb. Starch is highly-coiled to maximize the amount of long-term food the plant will have through seasons it cannot flower. A starch molecule is also highly involved in the cells of the potato because it will break down into smaller sugar molecules to provide nourishment later on. Kind of like how green bananas are really starchy until you allow them to ripen: the banana is breaking down its starches and turning them into usable sugars to survive for as long as possible. This is what causes a fried potato that hasn't been washed to become chewy or gooey. So, removing starches at the beginning will ensure that the potato doesn't quickly break down into sugars and become soggy. the purpose of dried starch is to provide and improve textures, such as crispiness. the reason why they added the dry potato starch before frying is because dry starches like corn and potato starch can help to crisp-up your fryed foods. when used as a coating they are not actually involved in the cells of the fresh potato due to the fact that they cannot easily move into the cell walls when not in a aqueous form. As a similar example, you pat-dry a block of tofu to remove as much water and whey-like protein as possible. you could fry it up as is, but you run the risk of it burning, not frying nicely, and just generally falling apart. now, toss some tofu cubes in a bowl of seasonings and corn/potato starch? it will fry super well! in essence, the purpose of removing the natural starches within potato and then adding starch as a coating will maximize crispiness. this is why you can commonly find crispy, moist fried chicken at Asian restaurants: they typically use potato/cornstarch in their batter and double-fry, allowing for a golden, crisp, and delicate exterior. I am a botanist and I love to cook, so it's interesting to me when the biology of a food is somehow so intricate for such a simple recipe. So, I just hope it makes sense that the structure of potatoes impact a lot of the ways potatoes can be used -- form lending to function. I find it fun to talk about! but, all the mumbojumbo aside, it is still super funny to think of going through all of the trouble to remove as much starch as you can just to add much more starch. I hope this helps!

정리짱이시네요.감사.ㅋ

저처럼 물기제거하시면 망해요 ㅎㅎㅎ

It makes no sense

i suggest adding rice or corn flour

In my opinion, it’s very unhealthy…

😂

use other stuff

so get the other stuff.

Get the knife at least...ㅠ

😂 lache mich kaputt über diesen Kommentar. So lustig.

His goals are beyond our comprehension

the soaking is to prevent the potatoes from being mushy when you fry it. the potato starch flour is to make the crispy crust when frying ………..

Pls whoever likes this comment clearly doesnt know cooking technique

Ha ha ha! I thought that too. 🤣

가공 치즈에도 나트륨 함유량이 높으니 적당하지 싶어요

i've been wondering this too!

Rinsing the potatoes takes out the starch inside the potatoes and improves their texture. That way you get fluffy potatoes instead of chewy ones. Adding the potato starch to the outside of the potatoes gives you a crispy crust when you fry them and helps the slices stick together while leaving the texture alone.

@@thisiswolfmoon thanks, i thought the problem was with me

@@RJinthematrix Thank you for asking so I didn’t have to, too! ❤️

Есть разница между крахмалом внутри картошки и поверх картошки)

Exactly

Powder starch = crispy Natural starch = mushy

@@haruyanto8085 Starch is unhealthy either way.

@@haruyanto8085 9zz

Doors open in front door. Eggs and cheese, and the dogs will eat the food.

Eggs, and chicken breast 7-0 ounces each…? And some other veggies.

Ink not working for the same thing immediately and (on!) the printer has a new one.

Plymouth County Council voted unanimously Thursday. But a new report, filed in June County’s Court House on Monday morning.

Exactly what I said lol

Starch on the inside will prevent crispiness unlike on the outside alone

@@cassondralynch6342 Dumm Tüch: niedrigere Temperatur, mehr Zeit und nicht umrühren bis sich die Kartoffeln wie von selbst bewegen (lassen)! So weit kommt's noch, daß ich Bratkartoffeln erst mit Stärke beschichte ...

I also didn't get this part

So they become crispy and one solid pancake?

I’m not sure if by not bathing the potato slices, they would not stick together. Austrian potato rosti is made in a similar way and there is no need to add starch

me too 😊😊

😆

From where you are?

the starch on top makes them crispy but if it's inside the potatoes it makes them more soft and less crispy

I had the same question! Thanks for asking. And thanks Alisar for answering!

you gotta remove "us" and add "n" to go Morbin, you wouldn't get it

I paused the video for that, thinking wait a sec 😆

it's silly in phrasing, but the process does make them crispier!

I was thinking the same 😄

I came here for this comment 😂 I thought maybe they meant corn starch?

If you want it crispy you must should wash it to remove the starch. If you don't add the starch potato slices will not properly stick to each other..

instead of

@@thecomment9489 lmao why does that matter to you? Nitpicky for no reason

@ monkeycore ❤

​@@thecomment9489 ❤

​@@brianbadonde9251 😢

Вот я ждала русский комментарий😅Вымыть крахмал и дабавить в раз десять больше😅

​Откройте первый комент. Там подробно рассказано зачем. Если вкратце, то так он будет хрустящим. Ибо внутренний крахмал не даст хрусткости картохе. ​@@user-gw2mv1dk8w

potato starch makes them soft and crumbly so when we soak and remove it, they cook and turn out crispier :)

You're drawing the starch out of the potatoes themselves. When you add the powdered starch it doesn't soak back in, just stays on the surface to promote browning.

Presumably so you can have more control over the exact amount.