pan-asian sauce cornstarch question - VeggieBoards
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#1 Old 01-04-2006, 03:19 PM
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I will occasionally try to do a pan-asian dish with a cornstarch-thickened sauce, but I rather consistently **** up, as I have NO idea how much cornstarch to add. So what sort of volumetric ratio of cornstarch to liquid should I be using?

Also, if I'm not mistaken, the best method is to mix the cornstarch with a small amount of heated liquid, and then mix everything together on low heat, correct?

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#2 Old 01-04-2006, 03:38 PM
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Mix the cornstarch with COLD water and add to boiling or hot liquids and stir with wire whisk and bring to a boil.

I usually use about 1 Tablespoon (probably a bit more) cornstarch for every cup of liquid I want to thicken - mix the cornstarch with just enough water to make it runny - like 1/4 cup - it's usually adding the cornstarch with too much water (thus messing up the cornstarch/water ratio) that makes sauces not turn out.

Hope this makes sense...

ACK! Sorry - Tofu posting as Froggy... sorry!!!! I tried to log in as me - I swear!!
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#3 Old 01-04-2006, 08:29 PM
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Yep, you want to make a cornstarch/liquid slurry with cold liquid, not warmed.

I use less cornstarch than that, maybe 1.5 t/C, but you can experiment and figure out your preference by making extra slurry, adding some of it, and just adding more if it doesn't thicken up to your liking.
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#4 Old 01-04-2006, 09:02 PM
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thanks, mang.

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