Michael wrote:
> 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.

If it's cloudy, it hasn't been cooked. When corn starch gelatinizes, it
becomes fully transparent. It sounds more like a technique issue than
what thickener you're using.

Corn starch needs to be mixed with some water-based fluid and stirred
into boiling or near-boiling liquids. When adding to a hot wok or
skillet, it needs to be mixed in with sufficient liquid (already in the
pot or as part of the starch-liquid mixture) to fully cook. That happens
almost instantly up at high simmer or boiling temps.

> 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?

Not necessary. Get all the ingredients hot and add the starch properly,
cook for a brief minute and serve.

> "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".

This doesn't make much sense. Corn starch is a white powder that becomes
fully transparent when gelatinized in the presence of water.

>>>Are they just cooking down the sugar to near carmalization or using corn
>>>syrup maybe? Or?

No.

Pastorio