So I'm in the kitchen today, and came across an interesting crossroads, in terms of how to approach some of these recipes.
The recipe I'm working on right now is a very popular, commercially-available marinade back home. Cheap and easy to come by in Canada, not sold anywhere else, but loaded with preservatives, etc. It was one of the top 3 commercially produced food products that expat Canadians told me they miss having access to.
Obviously, my recipe will not be including all of the preservatives, "industrial" type ingredients, etc. The sticking point? Corn starch.
The source material is thicker than homemade marinades are, both because of the corn syrup/water, and because it includes xanthan gum as well. (I've decided to exclude xanthan gum, because it's expensive, no one who doesn't regularly cook gluten-free will have it, and it doesn't add enough to the recipe to justify the purchase).
If I include the corn starch and water, it'll not only add a couple ingredients, it will also add a step (simmering the two ingredients to thicken), and produce a product that is visually closer to the source material.
If I DON'T include corn starch, it will be a bit easier to make, not quite as thick, but taste the same as if I did include it.
The inclusion of water/corn starch in the "looks like the source material" recipe will require a different proportion of the remaining ingredients than if I don't include it, so it's not something I can just say "these ingredients/simmering is optional" to, so it really is a case of being one or the other.
For something like this, what do you guys think? Same look/viscosity as the source material, or a bit thinner, but easier?