😲 How to Make & Use Cornstarch Slurry #Shorts

Here’s an easy way to thicken up sauces and soups! Daddy Lau shows you how to make Cornstarch Slurry, and the best way to add it to your dish 😌

Have you used cornstarch slurry before?

#shorts

[BoBo-kyjj]

And remember to use cold water only. If u use hot water it would become a big slob of madness ☠

[sgtprestonoftheyukon]

The great thing about corn starch is it doesn't change the color or flavor of the dish !!! It just makes it thicker

[crazyscarecrow]

You can also use this to make a crispy skirt for dumplings.

Make a slurry with a little bit of salt added, then add it to the pan while you’re browning your dumplings. Cook until all of the water boils out and keep it going until the corn starch turns dark amber. You get a brittle, kinda glassy layer under your dumplings that tastes really good.

[AzureRadio]

THIS! Such a huge piece of advice. Most home cooks don't understand this missing process and can't get sauces to thicken properly. Such great advice!
I had the blessing of being a chef but most people I know always have trouble with this when making Chinese food

[rlb]

I most often use cornstarch instead of flour for thickening dishes. It usually results in better flavor. Flour can give your dish a raw flour taste if it’s not first cooked before adding it to the dish.

[alipoon]

A technique I internalised as a kid in the early 90s watching Yan Can Cook with my mum.

[peanutbutter]

Cornstarch is a must in our house😋 it makes every dish a lot better

[harleybaker]

I use corn starch to make white sauce. You bring milk to the boil and just as the skin forms you slowly add the corn starch, for best results add chees, herbs and serve over a tasty silverside.

[Idlemage]

I actually use this for my family's soul food. When my mom wants gravy she assigns it to me.

[juliusfucik]

I use this all the time. It is also how you make bechamel. Melt one part butter slowly. Then add one part flour and stir. Add milk or stock and heat up while stirring. Add salt, pepper or anything else that will deliver the desired taste. Do not let it boil. Can be used for basically any sauce.

Alternatively, just mix plenty of flour with cold water. Pass through sieve to remove any clumps. Stirr while heating. Repeat as many times as required.

Bon appetite!

[ApertureAce]

Cornstarch is also used to make Turkish delights. So many great uses for it, completely vegan too.

[fallengamerboi]

this is actually pretty useful my dad uses it all the time

[ls.campana]

Not all the time but once I learned this technique, the game changed for real.

[adhninzul]

A simple technique using simple ingredients that make foods delicious!!!

[xdifficultviper]

I don’t cook Asian cuisine very often but I do use this in some stuff like stews and chilis where I want it to be a little thicker than a broth

[konkretnaprodukcja]

If You use normal flour, fry it on pan to get brown colour(without oil) then it will taste better.

[whitediamond]

Thank you so much. Have a wonderful day 😊.

[kathybramley]

Yes. I started using it a good few years ago. The ways I was taught to use thickeners - at the start, with all cold ingredients or a roux with fat - didn't really suit the slightly experimental way I cooked. Sometimes you can't make a satisfying broth or sauce with the main ingredients you have, so a thickening agent is useful.

[marzipanmerci]

I use two styles interchangeably.

The corn starch works wonder & fast 👍
for more savoury alternate, I use raw potato peeled, cut & blended with water. If it's too much a hassle, potato starch would do too..

[dylanbuford]

I feel like this isn’t specific to Asian food, I’ve used it to thicken everything that doesn’t call for a roux for as long as I can remember