In article >,
"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 probably use Arrowroot.

I do too. :-)

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson