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Response to Phentex (Original post)

Wed Apr 14, 2021, 03:04 PM

7. Cold water + cprmstarch is the fix

and it takes a lot less than you think. Asian sauces are meant to coat the food, no more, and just a little thickening can make all the difference without changing the flavor.

Just mix a teaspoon or so of cornstarch in a couple of tablespoons of cold water and add it at the end.

There wasn't anything wrong with the recipe, it just forgot the bit at the end.

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Arrow 10 replies Author Time Post
Phentex Apr 2021 OP
PoliticAverse Apr 2021 #1
Phentex Apr 2021 #3
lapfog_1 Apr 2021 #2
PoliticAverse Apr 2021 #5
fierywoman Apr 2021 #4
Phoenix61 Apr 2021 #6
LineNew Reply Cold water + cprmstarch is the fix
Warpy Apr 2021 #7
irisblue Apr 2021 #8
spinbaby Apr 2021 #9
Phentex Apr 2021 #10
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