Saturday, April 09, 2011

Teriyaki Sauce with White Rice

Rice: what a comfort food to us! Something I never feel bad for eating too much of (nor can I since it seems to be so filling.) Then to add teriyaki sauce makes it even more of a comfort food.

Making teriyaki sauce is so easy...if you use the cornstarch correctly. The first time I made teriyaki sauce, the recipe called for cornstarch and I followed as directed but the sauce was still just as runny as water. That left me puzzled with one question; why? After I "googled" some information on how to cook with cornstarch, I soon realized that it's a delicate ingredient to work with. I read; if it's too hot or cold it won't thicken properly, wait to put it in until the last few minutes of what ever you're putting into, it thickens 3 times more than flour, you need to put it in cold water before you add it to the recipe...etc etc. So, with all this in mind, I tried it once more. And it worked!

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