![]() ![]() (But really, you should have white pepper in your pantry! It’s a staple in mine!)Ī cornstarch slurry is a mixture of cornstarch and water that is used in cooking to thicken WITHOUT powdery lumps or additional flavors/colors! This is the secret to so many of your favorite Chinese dishes. I would start with less black pepper and add as you go. White pepper has a milder flavor profile than black pepper, so it’s a 1-1 substitute. I get asked all the time if you can sub black pepper for white pepper – and my answer is, it depends BUT you need to watch the ratio. My favorite combination is FLOUR, CORNSTARCH, and BAKING POWDER for frying chicken! When mixed with the flour, the cornstarch makes the flour coating crispier and gives it that golden brown color! (It has to do with prevention of gluten development.) The baking powder reacts with the oil and creates tiny air bubbles, which also helps form a crispy coating. If you cannot or do not want to use wine, you can sub with sherry, mirin, or chicken stock! ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |