Im a shit cook

im a shit cook

I try to make stir frys and shit

how do you make food like this thick and saucy

how do you thicken food?

corn starch

tried it

burns easily and tastes like taste

no just kidding
tastes like garbage

Cook at a low heat and stir slowly to thicken liquids, unsure on the details but just type up "reducing" into google

corn starch has virtually no taste, and how the fuck do you manage to burn it?

Oyster sauce

shh! don't tell him bout the good stuff

It doesn't burn if it's mixed with water and it has no taste.

Mix a teaspoon or two with a bit of water to make into a paste, then mix the paste into whatever you want to thicken and cook for another minute or so.

Don't put it directly in what you're cooking or else it won't mix well.

>muh soy sauce with MSG

all that shit is desu

mix a cornstarch with some water and pour it in near the end of cooking, thickens the sauce. if you burn it you're a fucking asshat.

Cornstarch slurry.

he probably just doesn't add the shitload of sugar the chinks usually add.

Xenoestrogen cornstarch

Non Newtonian fluid just like jack would make

> wok places / chinese buy the sauces ready made in huge plastic packets.
>stir fry flavor comes from oyster sauce or soy with salt , msg, chili flakes and of course a ready made sauce of choice

>stir fry
>low heat

You're missing oyster sauce m8

Also you could add brown sugar and honey into your soya sauce

Also add some of this stuff for maximum flavor.

>Add my meme sauce to teriyaki
lmao

If you need more detail: dissolve a spoon of cornstarch into cold water, pour it in to your sauce, bring it back to the boil and simmer it for a minute or so to cook the cornstarch. Cornstarch slurry goes transparent when it's fully cooked, so that should help you tell when you're done.

Cook slow and low lmao

>muh MSG is bad meme

>Something good mixed with something else good
Bet it's shit

stiry frys don't get a western-style sauce and don't get reduced, you basically have to do everything "wrong" from a western perspective and that's why people here find them so hard

1) cold oil into hot pan
2) immediately follow with aromatics, fry until... aromatic
3) meats
4) veg
5) deglaze or toss with a potato starch-based thickener just long enough to warm it and incorporate the aromatics

Asians use potato starch a lot but lately I've found that arrowroot thickens any sauce instantly without leaving a bitter aftertaste like cornstarch does.

Xanthan Gum you tard

Or Guar Gum, alternatively