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Here is a video on why we prefer to use potato starch slurry over cornstarch and how to make it, like anything in cooking it’s all about the chemistry. Knowing how to use potato starch slurry is one of the most important parts of thinking your sauces for Chinese takeout style food, I also show how we make a potato starch paste in takeaways that we use rather then the slurry. For MSG, the only place our cookbooks are sold and for the ingredients takeaways actually use visit our webstore link in b
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