Both cornstarch and starch are indispensable seasonings in our daily lives. Although they are called differently, their functions are actually similar. So, should we use cornstarch or starch to marinate meat? What is the purpose of using cornstarch to marinate meat?

Whether cornstarch or starch should be used to marinate meat

There is not much difference between cornstarch and starch.

Cornstarch refers to white starch in catering. It is used for thickening and sizing when cooking. There are many kinds, such as potato starch, water bean flour, and corn starch. Cornstarch is starch, which can There are many kinds. Generally speaking, the academic concept of corn starch thickening is that when starch is gelatinized by heat, it has the characteristics of water absorption, adhesion and smoothness. When the dishes are nearly mature, pour the prepared powder juice into the pot to thicken the juice and increase the adhesion of the marinade to the raw materials, thereby increasing the powderiness and concentration of the soup and improving the color and taste of the dishes.

What is the role of cornstarch in curing meat?

Cornstarch does not specifically refer to any kind of starch. Cornstarch is a term that often appears in mainland recipes and Hong Kong-style recipes. Most of them are Used for hooks. The corn flour used in mainland China and Hong Kong is corn flour, while the corn starch commonly used in Taiwan is Taibai flour. In Chinese cooking, cornstarch not only gives the food a smooth texture, but is also commonly used as a marinade to soften the meat.

The difference between cornstarch and starch

Cornstarch is starch and is a commonly used thing in the kitchen. It is generally used to make meat more tender, or used in soups to make Soup shape.

In Chinese food, it refers to starch. It is used for thickening and sizing when cooking. There are many kinds, such as sweet potato starch, water bean flour used in Sichuan cuisine, and corn starch.

Cornstarch is starch, which can be of many kinds, generally refers to corn starch

The academic concept of thickening is: when starch is gelatinized by heat, it has the characteristics of water absorption, adhesion and smoothness. . When the dishes are nearly mature, pour the prepared powder sauce into the pot to thicken the marinade and increase the adhesion of the marinade to the raw materials, thereby increasing the powderiness and concentration of the soup and improving the color and taste of the dishes. .

Usage Tips

In addition, before adding cornstarch, you can also add some minced ginger, soy sauce, vinegar, wine, etc. to the marinated meat to remove the fishy smell. Remember, every time Just add a little bit of this and it's OK, but if it's too much it covers up the flavor of the meat itself and it's not good!