"Lenona" > wrote in message
...
>
> "Pudding" in the American sense of the word, that is.
>
> I tried a simple, eggless chocolate pudding cooked with flour and it
> seemed to work just as well as cornstarch. Since flour is cheaper,
> what's the advantage of cornstarch?
>
> However, vanilla pudding (the same recipe, minus the cocoa) always
> burns no matter how careful I am, so I assume using flour wouldn't
> help.
>
>
> Lenona.

Read he http://www.foodsubs.com/ThickenStarch.html

Flour will leave a starchy taste (unless cooked for an extended period) and
an opaque result, corn starch does not have the starchy taste and the
thickened product is clearer than using flour - also the "sheen' appearance
is different.


--
Dimitri

Mirepoix

http://kitchenguide.wordpress.com.