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Old 02-20-2006, 10:01 PM   #11
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I've got to try it with the white wine. I made a clam pasta that I'll try it out with. Thank you for the idea.

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Old 02-20-2006, 10:46 PM   #12
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Originally Posted by velochic
And I was thinking the same thing Haggis said, but I also wanted to ask if you use any fat to cook the meat/veggies first? You need the fat to cook the cornstarch after dredging the meat and veggies. Also, regular flour will do the trick and it has a more mild flavour, so if you undercook it, it's more forgiving.

ETA: I remember an American professional cake maker I met in Hanover or Dusseldorf that mentioned Wondra flour to me. She said that it was excellent as a thickening agent and no lumps. Do you know this "Wondra" (namebrand, I think)? Maybe someone here can help you with that hint.
I believe (but I could be wrong) Wondra is a brand name of instant mixing flour used especially as a thickening agent.

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Old 02-21-2006, 11:58 AM   #13
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Fix That Sauce

Originally Posted by crazycook3
when i make some stir-fry and i use gourmet teryaki sauce. I need it to get thicker so i put some corn-starch in but then it kinda has a little chalky taste to it when im done. Is there anything else i can use instead of the corn starch that will make it thicker and less chalky
I'm sure you dissolved it in water, first. Be sure to put in the cornstarch with the other liquid, after the vegies are not quite done. Then you will have time for it to cook until translucent & thick. Use to do the same thing myself.

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