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Flour vs. cornstarch?
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sf[_9_]
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Flour vs. cornstarch?
On Wed, 9 Apr 2014 16:33:19 -0700 (PDT),
wrote:
>
>
> Well, in the eggless chocolate pudding recipe that I always use (with cornstarch), it says that once the pudding has thickened, you're supposed to cook it for another 15 minutes to get rid of any chalky taste.
>
Cook cornstarch too long and it will break down and 15 minutes seems
too long to me. Here's a chocolate pudding recipe by a cornstarch
company and it says to cook for one minute, which makes more sense to
me.
http://www.argostarch.com/recipe_details.asp?id=386
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