Recent content by ibsriv

Instant potato is a cool idea! Would that work on something like a crock pot pot roast? Would you add it after it's done, or before cooking by adding it dry? Right now I use tapioca (not instant) at the beginning..... This is my first time on the forum & it's great! By the way, guess what we...

Maybe I should make the thickened broth first and then add the lemon & sugar???? And stir gently.....

WOW! It seems as if I've broken almost every "rule", Doug ( by the way, I;m down the road in Carlsbad). I: 1) Use 1/4 cup sugar to approx 1 1/4 C broth for that sweet/tart taste 2) Use juice of approx 2 lemons 3) Stir loke crazy (of course with a wisk) when I add the cornstarch -- otherwise it...

When we order this dish in a Chinese restaurant they serve it with a thick, shiny ssauce over it that is just wonderful. I usually use at least 3 tbs of cornstarch which dilutes the flavor ( I start with a more tangy suace for this reason) and add yellow food coloring because it becomes "pale"...

Thickening suuce Thanks, Andy...that was fast! I usuallly make about a cup of sauce in a seperate saucepan so that we can use it over the breaded chicken and rice. The base of the sauce is chicken broth. I use a "slurry" of water (cold) and cornstarch. It never gets thick enuf when hot, but if...

My wife loves Chinese Lemon Chicken, which I cook for her often. The lemon sauce I make is great, but I cannot thicken it properly. I usually use cornstarch disoved in water and add it to the simmering sauce, but have also tried arrowroot (very expensive) which did not do any better. I've tried...