In article >, Arri London >
wrote:

> 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.

Well... I confess I don't use a Wok. Can't use one on a glass top stove.
;-) I use a cast iron skillet.......

Still woks tho! <G>

Cheers!
--
Om.

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