If you wish to have it removed from the site, it will be replaced ASAP.Why is it that no matter what you order from an American Chinese restaurant, from egg drop soup to fiery kung pao chicken, the texture is out of this world? More often than not, it’s thanks to one simple pantry staple: cornstarch.īasically has written about the power of cornstarch before, but in this case it is more than just an ingredient: Cornstarch is the foundation of a Chinese cooking method known as velveting, which refers to marinating protein in cornstarch and, in the fullest sense of the technique, passing it briefly through hot oil or water before incorporating into stir-fries, soups, and stews. If you own the copyright to any original image or document used for the creation of the graphics or information on this site, please contact the Webmaster with all pertinent info so that proper credit can be given.
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