Comments on: Double Winter Delights http://redcook.net/2008/01/22/double-winter-delights/?utm_source=rss&utm_medium=rss&utm_campaign=double-winter-delights Adventures from a Chinese Home Kitchen Sat, 12 May 2012 02:08:05 +0000 hourly 1 By: Kianhttp://redcook.net/2008/01/22/double-winter-delights/comment-page-1/#comment-561 Kian Mon, 12 Jan 2009 19:56:23 +0000 http://www.redcook.net/2008/01/22/double-winter-delights/#comment-561 Hi KH Kinzl, Of all the different starches I find tapioca starch being the most desirable for Chinese cooking. It makes a very velvety smooth sauce when used properly. However, for most people cornstarch is the only type readily available. That's why I generally suggest the use of it. The "water chestnut flour" you mentioned I believe is in fact arrowroot starch. This is commonly used in southern China and Taiwan and is excellent for used in Chinese cooking as well. My advice: use whatever is readily available. You may want to adjust the quantity slightly since each type of starch can result in different viscosity. Hi KH Kinzl, Of all the different starches I find tapioca starch being the most desirable for Chinese cooking. It makes a very velvety smooth sauce when used properly. However, for most people cornstarch is the only type readily available. That’s why I generally suggest the use of it. The “water chestnut flour” you mentioned I believe is in fact arrowroot starch. This is commonly used in southern China and Taiwan and is excellent for used in Chinese cooking as well. My advice: use whatever is readily available. You may want to adjust the quantity slightly since each type of starch can result in different viscosity.

]]> By: KH Kinzlhttp://redcook.net/2008/01/22/double-winter-delights/comment-page-1/#comment-556 KH Kinzl Thu, 01 Jan 2009 08:55:38 +0000 http://www.redcook.net/2008/01/22/double-winter-delights/#comment-556 Your website seems to me close to Ken Hom in his better, early days, sadly long past, and I hope you will maintain the high standard and be able to expand it as other demands on your time allow you.My immediate reason for this posting is: why do you exclusively suggest corn starch--isn't water chestnut flour superior in quality? I use it exclusively--perhaps because of my ignorance?Thank you for clarification.Regards, KH Kinzl Your website seems to me close to Ken Hom in his better, early days, sadly long past, and I hope you will maintain the high standard and be able to expand it as other demands on your time allow you.

My immediate reason for this posting is: why do you exclusively suggest corn starch–isn’t water chestnut flour superior in quality? I use it exclusively–perhaps because of my ignorance?

Thank you for clarification.

Regards, KH Kinzl

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