larry_stewart
Master Chef
I often make Chinese Food. Primarily I make a brown garlic sauce, but on occasion (to mix things up a bit) Ill make a white sauce.
I dont go by a specific recipe , I just do as I see fit until I get the taste and consistency Im looking for.
I have no plans to make it in the near future, and of course, my son messaged me asking for the recipe. Why he doesnt ask is Chinese girlfriend who is a great cook ( from what I hear) is beyond me. Im guessing maybe he wants to surprise her, but im not sure whaat he makes will compare to whaat she likes or is used to.
***For those who dont know or dont remember, my son has been teaching English in China for the past 3 years, therefore, eating Chinese food for the past 3 years, and now has a Native Chinese GF who cooks a lot for him***
Anyway, getting back to the point of the question, The very basics of the recipe is stock and corn starch as a thickener ( sure I sometimes throw in minced ginger, garlic, white pepper a few drops of sesame oil...., but its the liquid to corn starch ratio im interested in getting on paper , hopefully , without having to make it for dinner tonight ).
So, if any of you could provide a little guidance on liquid to starch ratio, that would be great.
***Dont worry, I know to thoroughly mix and dissolve the starch prior to adding. Thats one of those been there, done that mistakes we've all made, and Ill pass it on to him as well***.
Thanks in advance.
PS. He's sound asleep now, as where he is in China is a 12 hour difference, so we got time before he intends to make it.
I dont go by a specific recipe , I just do as I see fit until I get the taste and consistency Im looking for.
I have no plans to make it in the near future, and of course, my son messaged me asking for the recipe. Why he doesnt ask is Chinese girlfriend who is a great cook ( from what I hear) is beyond me. Im guessing maybe he wants to surprise her, but im not sure whaat he makes will compare to whaat she likes or is used to.
***For those who dont know or dont remember, my son has been teaching English in China for the past 3 years, therefore, eating Chinese food for the past 3 years, and now has a Native Chinese GF who cooks a lot for him***
Anyway, getting back to the point of the question, The very basics of the recipe is stock and corn starch as a thickener ( sure I sometimes throw in minced ginger, garlic, white pepper a few drops of sesame oil...., but its the liquid to corn starch ratio im interested in getting on paper , hopefully , without having to make it for dinner tonight ).
So, if any of you could provide a little guidance on liquid to starch ratio, that would be great.
***Dont worry, I know to thoroughly mix and dissolve the starch prior to adding. Thats one of those been there, done that mistakes we've all made, and Ill pass it on to him as well***.
Thanks in advance.
PS. He's sound asleep now, as where he is in China is a 12 hour difference, so we got time before he intends to make it.