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" <[email protected]>
To: "Regina Marie" <[email protected]>
Cc: <[email protected]>
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 <[email protected]>
wrote:
For this recipe, add 6 bablespoons white flour.
R
-----Original Message-----
From: Kathy Brandt via Cookinginthedark
[mailto:[email protected]]
Sent: Monday, March 02, 2015 3:18 PM
To: [email protected]
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
[email protected]
http://acbradio.org/mailman/listinfo/cookinginthedark
_______________________________________________
Cookinginthedark mailing list
[email protected]
http://acbradio.org/mailman/listinfo/cookinginthedark
_______________________________________________
Cookinginthedark mailing list
[email protected]
http://acbradio.org/mailman/listinfo/cookinginthedark
