Using stir-fry to explore the science of sauces

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Radiant Magnetic, Jazelle Minor, Nylah Williams, and India McLeod learn how to make chicken stir-fry during week 7 of the fall 2016 My Daughter's Kitchen cooking program at Wissahickon Charter School, Awbury campus.

 

At the recipe reading, India McCleod asked, "Is this fried chicken?" Good question, but no. It's Chinese ​"stir" fry, not fried like you might be​ thinking. It's healthier.

​We discussed what types of sauces there are, and how sauce happens. One way is that many vegetables shrink when heated,​ and the liquid that evaporates out of the vegetable helps to ​make a sauce. Adding cornstarch, as in this recipe, makes ​a sauce thick. Jazelle Minor ​thought about this and ​said: "Cooking is like science​!​" 

​Later, when we mixed together the thickening agent, ​Radiant Magnetic exclaimed: "​The cornstarch thing looks like milk." Everyone watched and waited with anticipation while the sauce thickened.

Nylah Williams, in her journal, loved this week's dish. She gave it a 10 out of 10.

 

 

-- Lisa Krader, Debbie Skolnick