"Michael" > wrote in message
...
> 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.

Use the corn starch. If it is cloudy, either you didn't cook it right or
something else is causing the cloudiness. Don't boil the cornstarch. As soon
as cornstarch reaches a boil and thickens, it is done. Unlike flour, you
cannot cook cornstarch too long. If you boil it, it will turn cloudy and
probably lumpy. As soon as the cornstarch thickens the dish, stop all
cooking!

> 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?

For that "restaurant" flavor, add a few drops of toasted sesame oil. Not too
much mind. It it very fragrant!

Charlie