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Is it okay to add cornstarch before cooking?

post #1 of 2
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I want to make a slow-cooker version of a Chinese dish called Hong Shao Rou, and I want the sauce to be thick. Is it okay to add the cornstarch mix to the sauce, put it in the slow cooker, then begin the cooking process?
post #2 of 2

Corn starch  breaks down in longer cooking so I don't think this would work well.  And corn starch is an odd ingredient for a red cooked dish. I can't think of a time I've seen it used there. Usually the extra broth is kept and used for the next red-cooked dish you make and the flavors develop and improve with each use. Of course, you'll replenish the flavorings now and then to keep it in balance as well as extra water or stock 

 

Perhaps some of the reduced cooking liquid will be served with it. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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