Chinese Food - Thickeners


Thickeners used in the culinary association of products with the spices, but also to improve the consistency of the dishes and enhancing their flavor. They form a coating around the product, which protects them from rapid cooling. Furthermore, they thicken sauces.
Thickeners are used for making soups, where heavier items sink to the bottom, because they contribute to the even distribution of liquid and other ingredients.
To this end, the Chinese most often used a mixture of cornstarch and water that is added to the dish just before it is removed from heat. This mixture is used in the preparation of most of the sauces in Chinese cuisine.



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