Amazing effects on food by coating with cornstarch. Stir-fry secrets.

[@chronicism]

If you add cornstarch slurry to beaten eggs before frying, it stops the eggs becoming too tough. And for soft scrambled eggs, cornstarch stops the liquid that is usually left over.

[@georgeprout42]

Liquid left over? I've never seen that, it's all scrambled and soft.

[@journeyman6752]

I don't know how or why you are making egg soup but I've never had this problem in 30 years of cooking eggs.

[@Luke-sj3kw]

These videos are hugely underrated! Such valuable content for day-to-day advice cooking many different meals - it’s more versatile than individual recipes. Especially love your content on explaining what each ingredient/spice does, what effect it has and what kind of dishes to add it to. Your healthy alternatives are so useful too, e.g. mushroom powder instead of chicken bouillon which is very salty

[@karlahodskins3414]

M

[@ronin550]

You right like I had no idea, the value is priceless as these are pretty much secret.

[@JohanFitFoodie]

Definitely agree! 🔥👌

[@hemiihemm]

I was about to say the same thing! Underrated for sure!

[@opensage01]

I was cooking bite size pork in the wok yesterday to eat with sticky rice and had a chili, fish sauce, garlic and lime dipping sauce. When the pork was just about cooked all the way through I wished it was a little more brown and more dry, almost a little crispy to the outside of the pork. I thought to add cornstarch, but it was really too late. I figured I would try to do a quick search on KZbin to see if anybody had instructions to achieve what I had in mind. I found this video and it is perfect. Thank you for sharing this video and cheers.

[@thetruthbetold961]

You have a knack for explaining things clearly. I love using cornstarch for frying chicken. I'll try it for shrimp next!

[@robertworden8559]

Superb! a real joy and an excellent educator

[@journeyman6752]

This was the information that I was looking for! Subbed. Can't wait to learn more from Tak.

[@brighttooth3592]

Thank you

[@janlim9374]

Great breakdown of this magic ingredient, cornstarch. Prevents soggy batter because cornstarch does not truly dissolve in water, but makes a suspension, which is also why it makes a non-newtonian fluid when mixed with water. No need to make a roux when making gravies, for the same reason -- it doesn't clump as easily as flour! Increases browning because the reaction of proteins + carbohydrates with heat (Maillard reaction). For just browning, a light dusting of regular flour also works, if you're not going for a crispy texture.

[@m.stokes8058]

So many topics and nuances! Each video a gem

[@rectify2003]

Amazing video

[@acts2.387]

Thank you very much!

[@eliot2283]

All these years my stir fry has just been mediocre, and thanks to this video, I finally know why. Thank you so much!

[@wokwithtak]

You are so welcome!

[@oatmeallover4031]

Thank you so much, Tak. I coated chicken breast slices with cornstarch and they turned out so moist and tender!

[@baileygregg6567]

Please do a recipe with Marcel 🤙🏼 I love the fish story and it gives me ideas. I already use cornstarch in my baking soups and stews🇺🇸🇿🇦

[@alexsan25100]

Great tips and awesome discovery of the corn startch application on meat !

[@crimson2991]

Love this Channel so much, very informative. Thank you for all of your knowledge ☺️

[@wokwithtak]

You are so welcome!

[@presidentspilot]

FANTASTIC VIDEO!!! I WILL USE YOUR ADVICE FROM NOW ON!! Thank you, Sir Tak!! PLEASE...MORE SUCH VIDEOS!!

[@Beansprout.2131]

This is so true. I recently just discovered that adding cornstarch to shrimps really changed the texture and my husband noticed it. Thank you for sharing your ideas. Im gonna try it on chicken and other meats as well.

[@markkilby2012]

This is EXACTLY what I was looking for! Thank you'll! Liked & Subscribed!

[@darcybrooker]

This is fantastic and solves so many problems I've had. Thank you so much

[@JohanFitFoodie]

Definitely going to try, being a Swede living in China I love exploring local food and plan to use it more in my own cooking 😊🔥🍖

[@markangeloreyes4578]

Thank you. Already liked the video and clicked subscribed. ❤️

[@renatalovinglife6734]

Thank you 😊

[@textscrn1559]

Thank you for the video! I just started getting into cooking, and I got some cornstarch from the market. I'll definitely be using it to help get rid of that extra moisture!

[@cinemaparadiso1135]

Very useful and well explained! Thank you very much! Keep up the good work, we need such information! Sending my best thoughts and lots of success to you!

[@reviewguru5457]

You are so amazing! Thank you for all your knowledge!

[@francisfischer7620]

What a delightful man!

[@danay1369]

Love your explanations in these videos! Very detailed! Can you explain why some people use the egg white method to velvet the chicken instead of cornstarch? Thanks again!!!

[@m.stokes8058]

Just found you when I started shopping for the best wok for me. Used to have one years ago and want arrange my lifestyle around your take

[@garypostell5268]

Another excellent vid on cooking with a wok just amazing and outstanding info!

[@lizzieaftertaylor939]

Very informative information, thank you very much.

[@mamabearC879]

Thank you very much Sir.

[@hashpetronconnect9125]

Very useful tips

[@nickb7220]

Great addition to my cooking recipes

[@sheltonpoteat6241]

Thanks

[@BenjaminCrossunknownalbumtitle]

Thank You Very Much Very Informative.

[@shelleylee8774]

I am definitely going to try this with shrimp, which tends to be wet and slimy when thawed from the freezer and really cools the wok down. Using the corn starch to dry up the moisture is a great idea to lock in the juiciness and add a crisp coating! I like that idea.

[@wokwithtak]

When I did this, my wife declares the best shrimp ever. Cut up the shrimp to the size of the tip of the index finger yields the best results. She calls it the best popcorn shrimp! Also the cook time is less than a minute!

[@thomaskeene5183]

Thank you sir for your videos! They are pleasant to watch and I’m learning a-lot

[@mysticmeadowshomestead6209]

Did you ever combine starch with flour? Did you put other ingredients or spices in dry powder? Do you add either powdered peanut butter or powdered eggs?

[@plarkin6433]

Hi. I liked your video & I subscribed Thank you God bless you

[@steenmrch-petersen7225]

Very interesting , and inspiring, I love cooking, I'm gonna try it with fish, thanks for sharing,

[@rachelmartinez9811]

This is fantastic! Thank you so much for your tips

[@wokwithtak]

You are most welcomed!

[@carolina36525]

Thanks! I'm going to try it 😋

[@wokwithtak]

Hope you enjoy

[@benjaminrivera6318]

muchas gracias

[@wokwithtak]

You are welcome!

[@dcrelief]

I subscribed to your channel. I love a variety of Asian recipes. Looking forward to more adventures with you.

[@deedee_31]

i love that spatula where can i get it pls

[@MrThyesonn]

Can you try using tapioca flour. I use both and no different.

[@nomad90125]

Please give video on cooking fish with cornstarch. Thank you.

[@Yunkmann]

Jacque Pepin says potato starch works better for basic thickening than corn starch. Have you ever tried coating food w potato starch ? Bobby Flaw often uses rice flour to give a crispy crust. Which should we use ?

[@therlowpopejr3540]

THANK YOU, SHALOM 🕎

[@mrs.p.8065]

How can I fry mushrooms after cutting them into quarters using the cornstarch? Thanks so much!!🎉🎉

[@maxwell_edison]

This video makes me hungry.

[@therlowpopejr3540]

DO YOU PUT CORNSTARCH ON IT FIRST AN THEN THE SEASONING

[@easttennesseeexpat7545]

I agree with all you say in this video and will only add a side observation. I recently was given an air-fryer by some very good friends. After some brief experiments, I find that the effects of corn starch that you describe are even more pronounced with the air-fryer. Example: To make Buffalo chicken strips, I might slice a chicken breast cross-grain in about 1 cm thick slices. A big chicken breast weighs 12-16 ounces and I will use as much corn starch as a tablespoon can possibly support - probably close to 1/4 cup. To this, I will add two tablespoons of oil and 1/2 teaspoon of Adobo powder. After 20 minutes in the air-fryer (350 degrees F), the chicken is very crispy on the surface and VERY moist, inside. People can tell something is on the surface of the chicken but don't know what it is. This light coating also absorbs the buffalo sauce more effectively than uncoated chicken. I have not tried coating potatoes or vegetables in the same way but I expect to see the same kind of results. The effect of this light coating is almost magical!

[@wokwithtak]

Thank you very much for sharing this valuable information. I have noticed that air-fryers have gained popularity in recent years. The other day when we shopped at Costco, I saw an air-fryer in the form of a toaster oven from Cuisinart. I have never used one, but I am interested to try one with your observations and experiences. Thank you!

[@LatoriaMartin]

Yes we always fry in cornstarch. You look so youthful.

[@robc4191]

I like to make a 'marinade' of corn starch, sugar, soy and oyster sauce. Mix well and rub onto the meat, let it sit for 20 minutes before frying. YUMMY RESULTS!

[@oliverstarkey6249]

Dear Tak, I try this method, most times the flavor seems better when seasoning is added to cornstarch prior to using it as a coating. About how often do you combine seasoning with cornstarch, and what factors into this decision?

[@MAli-rw8ko]

Could you please make a video on the effects of egg white use on food?

[@timarmstrong7627]

Just found your channel after my 1st time doing stir-fry...instant sub! I have a quick question...do sauces purchased from the store such as Panda Express Orange, or Kung-Pao already have corn starch in them or do you recommend adding corn starch to it? I just made some without before seeing a couple of your videos on corn starch. I think if it were a little crispier it would be even better! :) Thanks for the info Tak!

[@Alvun416]

If you use cornstarch but use a soy sauce seasoning would that mess up the texture because of the moisture?

[@Ash-N-Sav]

Can you do this with mushrooms?

[@mmm4638]

How about Japanese ones it's too refined and hard to work with it chunks up and when pressing it against the bag it makes noise like boots on fresh snow. Do I have to mix it with something or this grade which is super fine is too much? Thank you

[@sandeeclingerman2992]

Can you tell me how to make a coating for salmon in an air fryer please?

[@TURTLEORIGINAL]

Hello sir, I'm a new subscriber. Your English is 👍

[@markmiller2439]

I’ve tried adding cornstarch to shrimp and scallops along with some garlic and paprika. They are delicious, but they always turn out more gummy than crispy. I dry them thoroughly before adding the cornstarch in case the moisture is causing the problem. Do you think using a cornstarch/flour blend would be more helpful than cornstarch alone? Thanks.

[@isaiahworden1780]

Find out! Cooking is a adventure at times

[@babalu-oc6iu]

The real uncle Roger. This is a great channel

[@eMatt543]

Thank you for the video! My corn starch comes off the chicken and burns to the wok. What am I doing wrong?

[@wokwithtak]

If that happens again, put a few drops of water to the mixture. This will cause the cornstarch to bind to the chicken better. When you first put the chicken in the wok, don't stir them. Let them fry 10 seconds or more before you move them again. This should work. Let me know if you still have problems.

[@elizabethelliott3175]

Dear Tak, thank you for this information. How can I make sure that the cornstarch doesn't burn in the pan? I don't have a wok but use a large stainless steel pan, and I know we are meant to use very high heat for the stir fry. However, I worry that the cornstarch will burn, and I think I turn the meat probably too quickly. Should I let it sit and cook in the oil and allow it to get a coating before I turn it? I feel uncertain. I put it on thinly sliced pork (and I think I put too much cornstarch because it became very dried out). Then, I put it in the pan on very high heat and used avocado oil.

[@corystansbury]

Are you preheating your pan before adding oil?

[@elizabethelliott3175]

@@corystansbury I didn't! I am sure now that this is a mistake!

[@corystansbury]

@@elizabethelliott3175 Not sure if you've seen people describe, but what you want to do is heat it reasonably slowly (such that you get some heat up the sides and evenly heat the cooking surface), but with enough power to get to the final temp you'll want. Keep flicking water onto the surface until it rolls around like a ball (like mercury) instead of evaporating or boiling off. At this point, add you oil, crank your heat to stir-frying power, and go to town. You will find a night-and-day difference in the non-stick quality of the stainless. It completely transforms it.

[@elizabethelliott3175]

@@corystansbury Thank you so much!!! This is going to be my #1 rule from here forward!:)))

[@johnblack1292]

What corn starch do you use?

[@tyronequaker4959]

Cornstarch causes nerve damage?

[@theguynextdoor4978]

a pinch of baking-soda (NOTpowder), is also another secret they use, and also egg-white.

[@paatee8831]

Baking soda works but having tried both bakijg soda and corn starch, corn starch makes it better

[@evtile7203]

Thank you.

[@adamverity3250]

... and if you are allergic to corn like I am, feel free to substitute it with Arrowroot powder or Tapioca powder.

[@wokwithtak]

Excellent tip! In fact my friend does precisely that. Another good substitution is potato starch. I should remake this video and include this information. Thank you for bringing it up.

[@Nozinbonsai]

Buckwheat or millet flour is worth a try

[@paatee8831]

​@@Nozinbonsainot flour but starch

[@kjetilsjaastad7274]

Explaining so much about cornstarch without mentioning how long the meat can stay in the cornstarch.......

[@Pavitme]

I am from India 🇮🇳 but I started eating Chinese because of you

[@reynardonainggolan1298]

You never marinate?

[@winniechilton3553]

Do you still read and write in Chinese?

[@vimalkirti4845]

GMO cornstarch

[@tracywatts1459]

Oh man. I’m highly allergic to all wheat and all forms of corn.

[@isaiahworden1780]

One of his other videos he says a alternative is arrowroot powder.

[@cmacpan]

Shout out to Amy. 😏

[@deedee_31]

never mind i found it

[@carteral-harlem3042]

Amy is his side piece.

[@thinkersonly1]

hong kong also has a better tasting food, not like in america, our produce and meats have no flavor

[@O1561-g8k]

commenting for the algorithm

[@Nozinbonsai]

Don't bother, it's way smarter than you.

[@brandonlasvegas]

🙏😎😋😢🥇

[@sandy6168]

Cornstarch is bad for u

[@journeyman6752]

where's your proof?

[@sandy6168]

@@journeyman6752 it’s a refined carb. Get a clue. It been processed so much there are no nutrients left.

[@journeyman6752]

@@sandy6168 but it makes the meat taste better. the most important thing is taste. get with the program.

[@sandy6168]

@@journeyman6752 it’s used as a thickening agent. Taste has nothing to do with it. There is nothing to taste, nutrients are gone.