OmManiPadmeOmelet wrote:
>
> 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!
> --


Also try heating your wok until it's nearly ready to melt on the cooker
Add the oil, which will sizzle and smoke like mad and start cooking.
That's also part of the restaurant taste.