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springfield style cashew chicken

post #1 of 7
Thread Starter 
well, i finally made my s.s.c.c. tonight. i had two recipes for it, so i made both!! one called for more oyster sauce and less sugar than the other. it turned out really good... BUT... i had a problem with the cornstarch. i did it exactly like the recipes said, but my sauce was clumpy... like clear clumps among my dark sauce. it tasted fine, but i'm wondering why it turned out so clumpy. i disolved the cornstarch in cold water till it was smooth and slowly poured it in while constantly stirring till it thickened up.. my 4 yr old son said.. oh, you made jello like you did the other night!! :eek: noooooo son, far from jello!! the sauces that i made, one was a little stronger than i like, and the other was a little milder than i like... so i mixed them together and it was better. trial and error i suppose!! well, thanks to everyone who replied. sometimes my recipes aren't always clear on directions, so it's nice to have a hand to reach out to for a lil help!
well.. i gotta :roll: see ya next time i'm cooking:chef:

post #2 of 7

Sounds like your liquid was too hot...

Cornstarch is cranky.

I like to pull aside a few cups of the 'broth' and let it cool slightly, (won't hurt it) then kind of temper that and the cold cornstarch slurry together THEN whisk it into the dish. Sometimes I also remove as much of the meat/veggies as possible to a warm bowl. Then I add the slurry to the sauce so that it's easier to whisk.

When it's dissolved thoroughly, then put the meat/veggies back.

(psst...don't tell anyone but if gravy looks like it's getting lumpy I use a hand blender...) :suprise:

post #3 of 7
A couple of things Connie;

If you mix a little more water into your cornstarch paste it wil become what is called a slurry and less susseptable to clumping up. Also, you may have had the fire too high. Before you add the slurry you need to turn the heat down so the liquid is simmering, not boiling. Once you stir in the slurry you can turn the heat up to bring it back to the boil. With cornstarch, once it boils it is as thick as it's going to get and unlike regular flour it does not need a long time to cook.

Another thing to think about is making more slurry than you might need. That way you can add bits at a time until you get the consistency you want instead of trusting that the liquid in the pot is right every time for the amount of cornstarch you have.

post #4 of 7
Thread Starter 

well, i thought that you brought it to a high temperature and then simmered it. when making sauces or gravy, i have just always used that really thin flour stuff.. wondra. i'm not familiar with cornstarch at all! also, i did only use a small amount of water mixed with the c/s. soo.. better luck next time, eh??? :)
post #5 of 7

If you're wanting Springfield Missouri cashew chicken, I am 1000% positive that you need to use constarch instead of Wondra.
post #6 of 7
Thread Starter 
:lol: i did

i'm a disaster in the kitchen with flour. that stuff just seems to fly everywhere!! oooohhh.. but i sure use it alot!
post #7 of 7
Yeah, that's true with regular wheat flour but not with other starches like corn starch, potato starch or arrowroot for example.

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