Why cornstarch is essential for stir-fry? Making sauces with cornstarch.

Рет қаралды 11,523

Күн бұрын

Sauces are important in cooking to create and enhance the flavor and texture of food ingredients. In stir-fry, making a good sauce is easy by using cornstarch, which is preferred over flour. Cornstarch is used in all kinds of cooking as a thickening agent in liquid-based foods. Cornstarch is preferred over flour in stir-fry due to its translucent property, whereas starch is generally opaque. Cornstarch is also a more effectively thickening agent than flour because it is nearly 100% starch whereas flour is half of this amount. In this video, I demonstrate two ways to use cornstarch as a thickening agent in stir-fry. Depending on the situation, I use both methods in my stir-fry cooking in the wok.

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@bgrainger3477 3 жыл бұрын

I love how you explain the science behind cooking. That's one of the things that sets you apart from other cooks and makes me want to watch your videos. Thank you so much for making these videos.

@presidentspilot 5 ай бұрын

Mr. Tak!! I thank you!! I cannot get enough of your hints to provide a much better dish, every time!! I never expected a chemical explanation as to the different molecules that are present, but that was an AMAZING revelation about your background!! No wonder you are so SUPERB at teaching this valuable information. I HONOR YOU, SIR!! Thank you and am looking for much more in the future.

@bobcaster9488 Жыл бұрын

Cooking = chemistry. Fascinating!

@evelaufer2380 3 жыл бұрын

Your scientific approach to cooking is what helps me the most. Thank you for taking the time to give these useful explanations.

@shelleylee8774 3 жыл бұрын

I agree totally, Eve! I won't ever look at cooking the same again. Understanding the science behind it has not only made me a better cook, but has given me so much freedom to be creative.

@wokwithtak 3 жыл бұрын

I am glad you like it, because I was afraid that too much science might be boring to viewers. However, I am a firm believer that knowing the principles of the process provides more freedom to make change and to create. I will continue to insert more useful scientific explanation of the process.

@darshitkoladiya 3 жыл бұрын

@@wokwithtak Thank you so much. I just found your channel and two minutes into the wok temperature video was enough to make me subscribe. Your scientific approach tp cooking was exactly what I was looking for. Hoping to learn more from you.

@MiamiHeat872 3 жыл бұрын

I've learned so much more here than I did in cooking school about corn starch. I love this guy!

@violetrodriguez9910 3 ай бұрын

Thank you Wok! ❤❤❤❤❤

@shelleylee8774 3 жыл бұрын

I really appreciate this lesson on corn starch for making sauces. My mother always made her gravies with corn starch and they were so smooth and glossy! Now I can make a beautiful sauce for my stir fries much the same way.

@aagguujjaa 3 ай бұрын

Fascinating explanations. Thank you.

@alchemyglasslabs4202 Жыл бұрын

Ok… you just thought me how to make my favorite dish… years I been going to this restaurant who now closed I loved there shrimp was so crunchy but soft never being able to copy this wonderful butter tasting seafood I gave up til now thank you so much.

@good__enough Жыл бұрын

Thank you. I appreciate this info.

@THEbonjour0321 2 жыл бұрын

Thanks a lot, Cornstarch is always complicated for me. I think I got it better now. Gonna try on the next stirfry :)

@seewaage 3 жыл бұрын

Tak, you're the best. I've been coating my chicken with cornstarch as you recommend and it turns out really well. I'm going to try using cornstarch to make sauces (and gravies too I suppose) so thanks for the tip!

@enjoies14 2 жыл бұрын

Wow. Thank you so mucho

@okan8096 3 жыл бұрын

thank you so much

@TheAmz1028 3 жыл бұрын

You’re the best!

@XSTAYUPX 3 жыл бұрын

Thank You!

@wokwithtak 3 жыл бұрын

You're welcome!

@bicivelo 3 жыл бұрын

Great video but how much water do you use for a slurry if their is not a lot of liquid in the wok? Thanks!!

@Metroid22540 3 жыл бұрын

This reminds me of the Mongolian Beef I made a couple nights ago. I thought the cornstarch wouldn't fry right, but it turned out pretty crunchy and was a good base. But my mother opted to exclude all brown sugar from the recipe found online and I thought "Oh this isn't gonna turn out right. No sugar, no thickening." So I added in the mix of soy sauce, water, ginger and instead of brown sugar, a good helping of Hoison Sauce in hopes it would thicken the sauce. It didn't, that is until I poured it onto the beef and gave it a quick boil. Sure enough it thickened right up, sure I got a little crazy on the Hoison, but it was still good! Even though I used giant chucks instead of slices, aheh heh!

@wokwithtak 3 жыл бұрын

Good job! Hoisin sauce goes very well with oyster sauce. I would like to recommend you to give that a try and cut down the soy sauce.

@Metroid22540 3 жыл бұрын

@@wokwithtak Soy Sauce was all we had at the time, but I did develop a bit of a taste for oyster sauce. We just don't do Asian-inspired dishes a lot.