Michael wrote:
> When I use corn starch as a thickener in chinese dishes with sauces,
> (regardless of how much I use), it just doesn't taste the same to me as what
> you find in many chinese restaurants.
>
> Especially sweet and sour dishes or general chicken.
>
> It seems they use something that gives a clearer, much thicker and more
> "neutral" taste. To me corn starch is more like a "gravy".
>
> Are they just cooking down the sugar to near carmalization or using corn
> syrup maybe? Or?
>
> Thanks.
>
>
They also use starch powder made from the Kudzu root. Forget what it's
called but supposedly it's lighter and sweeter.

Bubba

--
You wanna measure or you wanna cook?