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From: jeff@rtech.UUCP (Jeff Lichtman)
Newsgroups: net.cooks
Subject: Re: Pudding
Message-ID: <837@rtech.UUCP>
Date: Sun, 19-Jan-86 19:09:20 EST
Article-I.D.: rtech.837
Posted: Sun Jan 19 19:09:20 1986
Date-Received: Tue, 21-Jan-86 07:22:30 EST
References: <632@moscom.UUCP>
Distribution: net
Organization: Relational Technology, Alameda CA
Lines: 31

> 
> A recent article contained a recipe for pudding that included eggs.  This
> would make it more of a custard than a pudding, and would certainly reduce
> the health value.  The back of the Corn Starch box we have (which is obviously
> not here at work) contains a recipe for pudding that does not include eggs.
> 
> It is delicious, and takes as much time as the "instant".
> 
> I have trouble eating corn starch, but you can substitute flour for the
> corn starch.  You just have to be more careful in the stirring.  As a matter
> of fact, you have to stir briskly in order to avoid having lumps.  A whisk
> works wonders (good alliterations that).
> 
> David Esan
> (Rochester!ritcv!moscom!de)

The Jell-O company has perverted the notion of pudding.  It is not necessarily
a homogeneous glop made from cornstarch.  My dictionary defines pudding as
"a dessert having flour or some other cereal as a foundation, with added eggs,
milk, fruit, sugar, spices, etc."  Many old-fashioned puddings do not resemble
custards: bread pudding, Yorkshire pudding, rice pudding, plum pudding.

Flour is not a very good substitute for cornstarch.  It is opaque, and tends to
get pasty and lumpy.  Potato starch, arrowroot, and tapioca flour all make
better substitutes for cornstarch than flour does.
-- 
Jeff Lichtman at rtech (Relational Technology, Inc.)
"Saints should always be judged guilty until they are proved innocent..."

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