What are some good thick sauces and stews that aren't thickened with corn starch? Let's hear about both commercial food and dishes at particular restaurants.
I can't say that I dislike corn starch. To me it has no flavor at all. It's just gives food a predictable texture when used as a thickening agent. Almost all "Chinese Food" in local restaurants seems to have it. (Corn starch can't be an authentic ancient Chinese ingredient can it? Isn't corn a plant from The New World?)
I can't say that I dislike corn starch. To me it has no flavor at all. It's just gives food a predictable texture when used as a thickening agent. Almost all "Chinese Food" in local restaurants seems to have it. (Corn starch can't be an authentic ancient Chinese ingredient can it? Isn't corn a plant from The New World?)
