larry_stewart
Master Chef
Every time I make Chinese food at home, I use corn starch as the thickening agent. Recently, I was watching a few videos on Chinese cooking which used potato starch as the thickening agent. My question is, in Chinese cooking, is there a preferred starch to use ? more common or more authentic? or does it really not make much of a difference. Id be more interested in what the Chinese restaurants use commonly.
Thanks,
Larry
Thanks,
Larry