Hello everyone, as a request from one of my viewers, I have decided to entitle this page to all the frequently asked questions that I have received.
1. What brands of sauces do I use?
Oyster Sauce-Lee Kum Kee
Soy Sauce- Kikkoman
Dark Soy Sauce- Pearl River Dark Mushroom Flavored Soy Sauce
Hoisin Sauce- Koon Chun
2. What is the difference between Dark Soy Sauce and Thick Soy Sauce?
There is a little bit of a difference, but they could be used interchangeably. Dark Soy Sauce generally contains these ingredients: Soy bean, caramel color, sugar, water, wheat flour and/or salt. While Thick Soy Sauce on-the-otherhand, contains these ingredients: Molasses, water, sugar, salt and soy sauce. Ingredients varies slightly from brand to brand. Dark Soy Sauce and Thick Soy Sauce are often substitute for one another but they do taste a little bit different.
3. What is the difference between corn starch and potato starch when thickening sauces or soups?
-You need less amount of potato starch to thicken the same amount of sauces versus corn starch. For example, 1 cup of sauce, you only need 1 tbsp of potato starch + 1 tbsp of water to thicken it. For corn starch, you will need 1 1/2 to 2 tbsp + 1 1/2 to 2 tbsp of water to thicken the sauce.
-Neutral Flavor-meaning it will not affect the taste of the sauce or soup.
-Potato starch has a stronger bond when heated, thus when the sauces cool down it will retain its viscosity after the sauce is cooled and reheated. Corn starch will lose that viscosity when it cools down.
In conclusion, potato starch in the case of sauce or soup will be used more often than corn starch.
4. What is in White Sauce?
White sauce consists the following ingredients:
Green Onion roots
MSG or Chicken powder
White sauce is use to make Moo Goo Gai Pan, Seafood Delight, certain chow mein recipes (Americanized) etc.
As of right now, that is all I can think of. If you have any please let me know.