Corn starch multifunctional additives
Corn starch is a type of \"additive\" especially in food processing. Meal transparent color when ripe, has no odor should not affect the taste of the dish.
The most common use of the substance as corn starch paste. Dish of shrimp fried vegetables or meat fur ball of water, little cornstarch mixed with cold water and mix well then pour the ingredients in the dish looks very tasty adhesive. Many, such as beef stew, pork tongue la gu, corn beef with green pepper, curry goat, after tender meat, stir the cornstarch into the little stew becomes more comparable. Cornstarch can also be used to make the thickness of the soup and sauces particularly suitable for many food meat, fish, seafood. The minced meat, if mixed with cornstarch will not break when cooked. Marinate the meat with cornstarch and spices in cooking oil when fried or grilled meat more tender. Moreover, cornstarch covered up fried food for food also causes more brittle. When do the seafood fried flour, rolled finished marinating seafood cornstarch, egg dipped and rolled defeated Fried dough again fried crispy golden dishes will.
However, it should be noted how corn starch processing, which would otherwise ruin the dish. Always ready to stir cornstarch outside before the dish and stir in the cold water (hot water will piglets powder insoluble). If accidentally powder lumps, pick up the pot from the stove, stir aggressively to powder melts and then north up the stove. Only cornstarch stirred into the final period when food is cooked and boiling, stirring or gently paste island is lifted now. Cornstarch or cook over medium heat just small, cooked with fire is too large or too long will make cooking dough mortar, it is not comparable. Absolutely not stir cornstarch in aqueous acidic as lemon juice, vinegar, apple juice, orange juice for acidity makes flour stick. In this case, the flour should be used instead.
Cornstarch is also additive for porridge, cakes and desserts with many different effects. In the porridge, especially the porridge with plenty of water, can be added cornstarch to make the thickness characteristics. With cakes, eggs due to the length and prevent clotting, so usually for processing cornstarch custard cake, flan ice cream, cheese cake, egg cake, pudding ... When the processing of this cake, the egg yolks into the mixed with flour before cooking or baking, do not use the white as prone to clotting. Many delicious desserts will add more orange juice, lemon juice or other citrus fruit juices, but only after the dish has been compared to cornstarch to not runny. Food processing is done, let it cool outside the refrigerator before using clingwrap how the dish to the surface is always smooth.
By Mai Thao - http://phunuonline.com.vn/