Chinese Food: What's Hot Now: Adding Cornstarch to Sauce

Chinese Food: What's Hot Now These articles that had the largest increase in popularity over the last week // via fulltextrssfeed.com

Adding Cornstarch to Sauce Jan 12th 2012, 11:03 Many Chinese recipes call for cornstarch to be added to a sauce in the final stages of cooking. However, if you don’t add it properly you’ll wind up with clumps of cornstarch instead of a smooth sauce. Here are simple instructions showing how to thicken a sauce with cornstarch. Difficulty: Average Time Required: 5 minutes Here's How: Combine the cornstarch with water in a small bowl, stirring to dissolve the cornstarch (in recipes this is sometimes called a "slurry"). Combine the remaining ingredients for the sauce in a separate bowl or a measuring cup. To make the sauce: move the food to the sides of the wok. Add the sauce ingredients (not the cornstarch and water) in the middle of the wok. Let heat for a few seconds. Quickly re-stir the cornstarch and water mixture. Pour the cornstarch/water mixture into the sauce. Stir the sauce quickly until it thickens. Stir to combine the sauce with the meat/poultry/seafood/tofu and vegtables. Tips: Never add cornstarch directly into the cooking liquid in the wok. Always dissolve it in water first and add the cornstarch/water mixture. During cooking, always keep the bowls with the cornstarch/water mixture and the other sauce ingredients near the stove to add when needed. Always re-stir the cornstarch slurry just before adding it to the wok.

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