When sauteing - chopping garlic finely will produce a stronger flavor then if the same amount is used but just cut in chunks. Saut ing for a long period of time will lessen the strong flavor of the garlic. In stewing or boiling, garlic loses all its pungency whatsoever and has a nutty-sweet flavor. There are many old time remedies on how to stop the tears while chopping onions. Starch Usually used as a thickener for prepared dishes.
Different starches have different properties.
Flour has less thickening power than corn starch. Corn starch will produce a firm smooth paste while flour will produce a thick paste. Overheating or overstirring a starch solution will affect the thickening ability. If the starch is cooked before using it will not thicken as well. Always dissolve your starch in a liquid before adding it.