In article > ,
sarah bennett > wrote:

> OmManiPadmeOmelet wrote:
> > 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!
>
> using oyster sauce helps make many things taste 'restaurant-y', too (I
> finally was able to get my fried rice to taste right :> )

Y'know, I'm going to have to try that with my stir fry. The garlic and
fresh ginger helps, but there is always something "missing" that makes
it taste like it does in restaurants. I'll give that a shot, thanks!
--
Om.

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