1 Cold or hot water for starch

Cold water is recommended.

Starch is a kind of polysaccharide powder extracted after separating proteins and other substances from foods such as potatoes, corn, or groundnuts, and its main use is to thicken and glaze, which can increase the tenderness and consistency of food. Generally need to use cold water to thicken the starch into water starch, and then poured into the dish to use, if you use hot water, then the starch will be paste, become sticky, can not be thickened to sell good dishes.

2 starch heating water will become what

starch heating water will be paste, will become a paste, translucent colloidal solution, will also have a certain viscosity. The essence of pasting, in fact, is the starch particles in the ordered and disordered state of the hydrogen bond between the starch molecules broken, dispersed in the water to become a colloidal solution, and the starch particles swelled to the original volume of 50-100 times.

3 thickening starch and water ratio

1. Thin thickening, starch and water is generally 1 to 10, the main proposal according to the needs of the cooking dishes burned to adjust the amount of water, water starch water to note that it must be cooled cold water.

2. Single gravy, generally starch and water ratio of 1:5, generally applicable to burning, steak, stewing, braising dishes.

3. Mixed gravy is the starch and water, a variety of sauces and become. Mixed gravy of starch and water and a variety of juices is generally 1:20, the ratio can also be adjusted according to the amount of water in the dish properly. This gravy juice is suitable for frying, popping, slipping dishes.

4 Kitchen thickening with what starch

Kitchen thickening with potato starch is recommended.

Potato starch is also called raw flour, raw flour thickening with the least amount of viscous maximum and the most translucent color, ideal for thickening the dishes to increase the color, but potato starch also has the disadvantage of thickening the dish after the dish is easy to thin after cooling.

The second is corn starch, can also be used to thicken, just a little less color; the least suitable for thickening is sweet potato starch, because of its slower melting will be small particles, the key is to hook out of the gravy is too thin, the amount is also large.