[CnD] chocolate pudding from corn starch

Regina Marie reginamariemusic at gmail.com
Tue Mar 3 19:24:53 EST 2015


For pudding, I do know my measurements on the flour works. I think it's because of the eggs/milk to sugar ratio. Remember: pudding can scorch easily. You have to stir constantly while cooking over heat. 

*smile*
Regina Marie
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-----Original Message-----
From: Nancy Martin via Cookinginthedark [mailto:cookinginthedark at acbradio.org] 
Sent: Tuesday, March 03, 2015 3:54 PM
To: cookinginthedark at acbradio.org; Kathy Brandt
Subject: Re: [CnD] chocolate pudding from corn starch

Hi everyone,
I remember using twice as much flour instead of cornstarch. If the following doesn't make sense, I apologize. Let me know and I'll look for something that can be copied more successfully.
Nancy

Cornstarch is used to thicken liquids in a variety of recipes such as sauces, gravies, pies, puddings, and stir-fries. It can be replaced with flour, arrowroot, potato starch, tapioca, and even instant mashed potato granules. The ingredient you are most likely to have on hand, of course, is flour, so we'll start with that.
When you want 1 cup of liquid to be fairly thick, it takes 1 tablespoon of cornstarch. (A stir-fry sauce might use only 1-2 teaspoons per cup of liquid). It will take about 3 tablespoons of flour to replace 1 tablespoon of cornstarch, and you will need to cook the sauce for much longer to get rid of the raw flavor of the flour. Flour is a very stable thickener, but will not result in the same glossy shine that cornstarch produces.

Arrowroot, on the other hand, makes a beautifully shiny sauce and may be substituted in an equal or slightly greater amount, but will need to be cooked a little longer than cornstarch.



----- Original Message -----
From: "Kathy Brandt via Cookinginthedark" <cookinginthedark at acbradio.org>
To: "Regina Marie" <reginamariemusic at gmail.com>
Cc: <cookinginthedark at acbradio.org>
Sent: Monday, March 02, 2015 8:07 PM
Subject: Re: [CnD] chocolate pudding from corn starch


> Hats off to you for raising three boys :-)
>
> Just for the sake of not confusing anybody: you actually mean to say 
> substitute, not add, 6 tablespoons of flour, right? Otherwise, I'm 
> wondering:why is it 6 tablespoons of flour instead of a quarter of a cup 
> like it was for the corn starch? A quarter of a cup is 4 tablespoons, and 
> because of how you can really tell if not mixed well that you are using 
> flour instead of cornstarch, I am puzzled that the amount should be more. 
> Thanks for any clarification. I'm only asking because I had putting made 
> from flour before, and you could tell from the taste that that was what 
> was used.
>
>
> On Mar 2, 2015, at 7:39 PM, Regina Marie <reginamariemusic at gmail.com> 
> wrote:
>
> For this recipe, add 6 bablespoons white flour.
> R
>
>
> -----Original Message-----
> From: Kathy Brandt via Cookinginthedark 
> [mailto:cookinginthedark at acbradio.org]
> Sent: Monday, March 02, 2015 3:18 PM
> To: cookinginthedark at acbradio.org
> Subject: [CnD] chocolate pudding from corn starch
>
>
>
>       From: Kathy Brandt
> Sent: Monday, September 18, 2006 10:56 PM
> To: kathy brandt
> Subject: chocolate pudding rom Cornstarch
>
> 1/2 cup white sugar
> 3 tablespoons unsweetened cocoa powder
> 1/4 cup cornstarch
> 1/8 teaspoon
> salt
> 2 3/4 cups
> milk
> 2 tablespoons margarine or butter
> 1 teaspoon vanilla extract
> DIRECTIONS:
> 1. In a saucepan, stir together sugar, cocoa, cornstarch and salt. Place 
> over medium heat , and stir in milk. Bring to a boil, and cook, stirring 
> constantly, until mixture thickens enough to coat the back of a metal 
> spoon. Remove from heat, and stir in margarine and vanilla. Let cool 
> briefly, and serve warm, or chill in refrigerator until serving.  Serves 
> four.
>
>
>
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