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TheAlligator wrote:

> people do. I found that if you marinate with corn starch in it,
> cooking the meat leaves a junky residue which tends to burn, smoke

> make the wok hard to stir around in.

Interesting comment. I have a few asian cooking books that suggest
marinating this way. What is the point of using cornstarch as a
marinade anyways? I've heard of a process called "looing" which is a
way to marinate but not sure what it entails yet. I did order Gary
Lee's Wok book which is supposed to be really good so maybe I'll learn
some tips from that.