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Posted to rec.food.cooking
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Cornstarch vs. flour in pudding?
"RegForte" > wrote in message
...
> Dimitri wrote:
>
>>
>> "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.
>>>
>>
>> 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.
>>
>>
>
> You're on the right track, but I would add that
> your standard pastry cream recipe is flour thickened
> and I've never detected a starchy taste to it after all
> the many times I've made it. I'd even say I like it better
> than corn starch thickened preparations. This is one
> of the many cases where tasting trumps reading.
>
Horse shit.
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