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Cooking a chicken breast with peach juice and cornstarch. How to proceed?
Posted by: Dennis S
Date: July 15, 2021 03:13PM
I've never used cornstarch like this. I was think of the juice, cornstarch, balsamic vinegar, brown sugar, and butter. Any better ideas while keeping it simple?
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Re: Cooking a chicken breast with peach juice and cornstarch. How to proceed?
Posted by: Fritz
Date: July 15, 2021 03:20PM
dunno where the cornstarch would be used. And don't thunk I'd add any sugar.



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Re: Cooking a chicken breast with peach juice and cornstarch. How to proceed?
Posted by: NewtonMP2100
Date: July 15, 2021 03:23PM
.....cornstarch is usually used to thicken.....maybe make slurry to thicken the peach juice into a peach sauce.....


......you can also coat the chicken with cornstarch when lightly frying......in asian cooking they will also cut chicken into chunks and marinate in cornstarch before cooking (and other stuff like soy, vinegar, etc) to 'tenderize' the chicken before stir frying.....



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Edited 1 time(s). Last edit at 07/15/2021 10:42PM by NewtonMP2100.
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Re: Cooking a chicken breast with peach juice and cornstarch. How to proceed?
Posted by: freeradical
Date: July 15, 2021 03:25PM
Corn starch is the thickening agent for the juice mixture.

To use it, you add some corn starch to a small amount ofwater, rapidly mix it up, and them dump it into what will become your sauce and stir it. The water and corn starch mixture is called a slurry. You heat it up and it thickens. If you just add the starch directly to your juice mixture, you'll just end up with a lumpy mess.
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Re: Cooking a chicken breast with peach juice and cornstarch. How to proceed?
Posted by: Dennis S
Date: July 15, 2021 03:33PM
Also, I'll use soy sauce. Freeradical's plan is what I had in mind. I'll only use a tiny bit of brown sugar. I'm hoping for a Chinese type dish.
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Re: Cooking a chicken breast with peach juice and cornstarch. How to proceed?
Posted by: Ombligo
Date: July 15, 2021 03:39PM
Corn starch generally goes at the end, after everything is just about done. You likely won't need more than a teaspoon as a little goes along way.



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Re: Cooking a chicken breast with peach juice and cornstarch. How to proceed?
Posted by: vision63
Date: July 15, 2021 04:20PM
Today on "Iron Chef."
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Re: Cooking a chicken breast with peach juice and cornstarch. How to proceed?
Posted by: TheCaber
Date: July 15, 2021 04:31PM
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=TC
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Re: Cooking a chicken breast with peach juice and cornstarch. How to proceed?
Posted by: samintx
Date: July 15, 2021 04:37PM
smiley-laughing001
Quote
TheCaber
Fe

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Re: Cooking a chicken breast with peach juice and cornstarch. How to proceed?
Posted by: Diana
Date: July 15, 2021 05:02PM
Depends.

If you are wanting to use it to bread the chicken, then use it like Newt said.

If you are wanting to use it in the sauce, like Freeradical and Ombligo said:

Take about a teaspoonful, add cold water to make a slurry. If you have cooked your sauce prior to adding the cornstarch, take it off the burner and cool it down; adding it to a hot solution will cause the cornstarch to immediately thicken and cause lumpy sauce. If the sauce is too hot to comfortable touch, then it's too hot to add the cornstarch. Stir a bit of the sauce into it, add some more and stir it in thoroughly, then add the tempered cornstarch into the sauce (again stirring thoroughly) and put it back on the burner. Slowly heat it until it begins to bubble, stirring pretty much constantly as the hot bottom of the pan will cause the cornstarch at the bottom to start thickening, and again, causing lumpy sauce. When it starts to go over, you will see it go from rather cloudy to more clear as it thickens.

You can use too much; you may need to experiment with it to see how much is appropriate for what you are needing. It takes a while, but your patience will be rewarded.
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Re: Cooking a chicken breast with peach juice and cornstarch. How to proceed?
Posted by: NewtonMP2100
Date: July 15, 2021 05:05PM
....don't forget to rub the breast together.....vigorously.......



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Re: Cooking a chicken breast with peach juice and cornstarch. How to proceed?
Posted by: Dennis S
Date: July 15, 2021 05:26PM
It was a C-. It was too dark because of the balsamic vinegar. For some reason, it had almost no sweetness. It didn't stick to the chicken very well. I had to cook it pretty hard and watch it to get it to thicken. It's worth trying again with orange or other juice.
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Re: Cooking a chicken breast with peach juice and cornstarch. How to proceed?
Posted by: NewtonMP2100
Date: July 15, 2021 05:52PM
.....in asian cooking, they often add some sugar to sweeten the sauce.........



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I reject your reality and substitute my own!
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Re: Cooking a chicken breast with peach juice and cornstarch. How to proceed?
Posted by: mrbigstuff
Date: July 15, 2021 09:10PM
Sweet and sour chicken? General Gao's chicken?

Like others, it's either a coating and you deep fry or you thicken the sauce at the very end of cooking.



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