Corn Starch | Hong Kong Food Blog with Recipes, Cooking Tips mostly of Chinese and Asian styles | Taste Hong Kong

Ingredient: Corn Starch

Corn Starch

Corn Starch is usually used as thickener and sometimes for making cakes, sealing wontons, etc.

When used as thickener, it should be first dissolved in cold water or liquid such as chicken broth in the ratio of 1:2. Bind the corn starch mixture toward the end of cooking, allowing it to be stirred or mixed well with all the ingredients for about 30 seconds. If the mixture is sat for quite a while and settled, stir it well again to achieve a smooth milky appearance before incorporate it into the dish. The corn starch, as a thickener, will give a sheen and add suppleness to the sauce. If used as part of a marinade, corn starch coats ingredients and give them a velvety texture. It can also be used to coat foods and seal their tastes and juiciness during deep-frying.

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