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?

Originally the Chinese didn't have corn (I bet you knew that). For
thousands of years the Chinese used lotus root as a thickener, some
still do, but the vast majority now use corn starch, it's far less
expensive. If what you cook doesn't taste the same as what you get
from Chinese restaurants don't blame the thickener, it's because you
don't know how to cook Chinese food correctly, has nothing to do with
the thickener used, they impart no flavor whichever you choose. Some
Chinese restaurants use sego or tapioca but most use corn... arrowroot
is also expensive and there's no real benefit... some claim it gives a
higher sheen, probably how they justify/rationalize the higher cost,
but that's subjective.

Sheldon