burtlancast said:I'm worried though about remaining raw starch; does anybody know if the settling process is efficient at near 100% ?
Try evaporation over the stove to measure the residue. My guess is that the quantity left (and letting the liquid settle overnight) is extremely small compared to that found in a single potato. The soup should after the settling should be like water in consistent, with some non dense particles here and there. Obviously when cooking it does the scambled eggs thing, that's because it wasn't settled properly.