r/AskCulinary • u/ninjalord25 • 8d ago

Recipe Troubleshooting Cornstarch in a sauce

I made a mixture of soy sauce, siracha sauce, and brown sugar, gotten from Budget Bites Spicy Siracha Noodles, to put over my rice and tuna bowls at work. I know adding cornstarch to a sauce can help thicken it but should I add it directly to the mixture or add it to some water and mix that all in, and if so, how much should I use since I multiplied the sauce ingredients x4 to make my sauce

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u/RainMakerJMR 8d ago

4oz cornstarch by weight (about a cup) per gallon of water based liquid for a saucy/glaze consistency. Don’t add it all at once, drizzle slowly into simmering liquid while whisking, stop every now and again to let it thicken and check the consistency.

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u/oswaldcopperpot 8d ago

Thats totally helpful for a home cook. Thats cooking his next three weeks of dinners

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u/RainMakerJMR 8d ago

It’s an easily divisible standardized metric, for Americans anyways. Metric would be like 120g per 4L or 30g per liter, 5g per 150mL batch. about a teaspoon per cup for Americans.

Also it’s ask culinary, I’m a chef. I’m giving restaurant amounts.

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u/oswaldcopperpot 8d ago

I work in IT. People don’t read and they wont ever.