Re: [CnD] chocolate pudding from corn starch
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 Phone: 916-877-4320 Email: reginamariemu...@gmail.com Follow me: http://www.twitter.com/mamaraquel Find Me: http://www.facebook.com/reginamarie Listen Live: http://www.jandjfm.com -Original Message- From: Nancy Martin via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, March 03, 2015 3:54 PM To: cookinginthedark@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" To: "Regina Marie" Cc: 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 > wrote: > > For this recipe, add 6 bablespoons white flour. > R > > > -Original Message- > From: Kathy Brandt via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Monday, March 02, 2015 3:18 PM > To: cookinginthedark@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. > > > > __ NOD32 1.1761 (20060918) Information __ > > This message was checked by NOD32 antivirus system. > http://www.eset.com > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
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" To: "Regina Marie" Cc: 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 wrote: For this recipe, add 6 bablespoons white flour. R -Original Message- From: Kathy Brandt via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, March 02, 2015 3:18 PM To: cookinginthedark@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. __ NOD32 1.1761 (20060918) Information __ This message was checked by NOD32 antivirus system. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] chocolate pudding from corn starch
Yes I meant substitute of course. As to why, a wiser cook than I would have to tell you that. I only know half a recipe is 3 tablespoons flour or 2 tablespoons cornstarch and a whole recipe is 6 tablespoons of flour or 4 tablespoons of cornstarch. I am a very practical cook and just know what works. *smile* Regina Marie Phone: 916-877-4320 Email: reginamariemu...@gmail.com Follow me: http://www.twitter.com/mamaraquel Find Me: http://www.facebook.com/reginamarie Listen Live: http://www.jandjfm.com -Original Message- From: Kathy Brandt [mailto:katya20...@comcast.net] Sent: Monday, March 02, 2015 6:07 PM To: Regina Marie Cc: 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 wrote: For this recipe, add 6 bablespoons white flour. R -Original Message- From: Kathy Brandt via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, March 02, 2015 3:18 PM To: cookinginthedark@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. __ NOD32 1.1761 (20060918) Information __ This message was checked by NOD32 antivirus system. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
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 wrote: For this recipe, add 6 bablespoons white flour. R -Original Message- From: Kathy Brandt via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, March 02, 2015 3:18 PM To: cookinginthedark@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. __ NOD32 1.1761 (20060918) Information __ This message was checked by NOD32 antivirus system. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] chocolate pudding from corn starch
For this recipe, add 6 bablespoons white flour. R -Original Message- From: Kathy Brandt via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, March 02, 2015 3:18 PM To: cookinginthedark@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. __ NOD32 1.1761 (20060918) Information __ This message was checked by NOD32 antivirus system. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[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. __ NOD32 1.1761 (20060918) Information __ This message was checked by NOD32 antivirus system. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
