Sunday, 9 September 2012

Corn Starch

Well i was cooking a beef stir fry and found the meat always sticks a bit.

I tried rolling it in a bit of corn starch first, doesn't stick while frying.

Second advantage of a bit of corn starch is it thickens up my stir fry sauce a bit, nice and gooey instead of near water consistency.

When you make a stir fry, find a nice brewed soy sauce, not that overly salty stuff you find at many grocery stores. It might stink a bit, but it cooks up nicer.

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