What Did Chinese Cooks Use Before Cornstarch? A Culinary History
For many modern cooks, cornstarch is a pantry staple, a quick and easy thickening agent used to create silky sauces, tenderize meat, and add a delightful crispness to fried foods. But what did Chinese chefs, masters of culinary artistry for millennia, use before cornstarch became readily available in China? The answer lies in a fascinating … Read more