I'll try some tapioca starch.

I actually have some. I don't know what I'm doing wrong if, as claimed,
"most use corn starch".....because I get a cloudy look to it.

Like I say, the sauces I get from the pros have a cleaner and almost
transparent look to them.

I thought that maybe they would even cook down a vinegar/sugar sauce mixture
in advance and just add it at the end?


"OmManiPadmeOmelet" > wrote in message
...
> 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