Writing about cornstarch prompted a deeper investigation (and a trip to the store for a box of the stuff). There’s really a lot to cornstarch.
Corn starch thickens to a satiny smoothness and glossy appearance. It is flavorless. Recipes thickened with corn starch have a brighter, more translucent appearance than those thickened with flour. Corn starch also blends more easily with cold liquids than flour because it doesn't absorb liquid until it's cooked.
You can use corn starch in place of arrowroot, potato starch or all-purpose flour when thickening sauces or gravies, preparing puddings, and making pies.
Corn starch has the same thickening power as arrowroot, and tapioca, therefore, you can substitute the same amount. However, corn starch has twice the thickening power of plain flour, so it's necessary to use half as much. (i.e., when a recipe calls for 1/4 cup of flour, use 2 tablespoons corn starch).
When you use cornstarch, gradually stir cold liquids into cornstarch until it's completely smooth. Keep stirring gently throughout the cooking period. If you stir too vigorously, the mixture may break down and thin out.
Always cook cornstarch over medium-low to medium heat. (Cooking over high heat can cause lumping or thinning).
Cook the mixtures for a minute; it takes that long for the starch granules to swell to their full capacity, which thickens the mixture.
Remember, cornstarch mixtures can’t be frozen.
So, in the interest of increasing my kitchen knowledge (and not because I’m addicted to chocolate...), I played with recipes for a Dark Chocolate Pudding. This isn’t like Jell-O pudding cups (not that those are bad in any way)- this is the real thing. This pudding is dark, rich, creamy, and thick- the kind that a spoon stands up in. I started with a CIA recipe for white chocolate pudding and made adjustments until I found a combination that I liked.
This goes without saying (but I feel that I must); use a good quality chocolate. It will make a difference, especially since the chocolate flavor really comes through. And, since you’re going to the trouble of making real chocolate pudding, you might as well make real whipped cream to go on top. Because of course, chocolate pudding (as are most sweet things) is even better with whipped cream. And add chocolate shavings while you’re at it.
-Josie
Dark Chocolate Pudding
Corn starch thickens to a satiny smoothness and glossy appearance. It is flavorless. Recipes thickened with corn starch have a brighter, more translucent appearance than those thickened with flour. Corn starch also blends more easily with cold liquids than flour because it doesn't absorb liquid until it's cooked.
You can use corn starch in place of arrowroot, potato starch or all-purpose flour when thickening sauces or gravies, preparing puddings, and making pies.
Corn starch has the same thickening power as arrowroot, and tapioca, therefore, you can substitute the same amount. However, corn starch has twice the thickening power of plain flour, so it's necessary to use half as much. (i.e., when a recipe calls for 1/4 cup of flour, use 2 tablespoons corn starch).
When you use cornstarch, gradually stir cold liquids into cornstarch until it's completely smooth. Keep stirring gently throughout the cooking period. If you stir too vigorously, the mixture may break down and thin out.
Always cook cornstarch over medium-low to medium heat. (Cooking over high heat can cause lumping or thinning).
Cook the mixtures for a minute; it takes that long for the starch granules to swell to their full capacity, which thickens the mixture.
Remember, cornstarch mixtures can’t be frozen.
So, in the interest of increasing my kitchen knowledge (and not because I’m addicted to chocolate...), I played with recipes for a Dark Chocolate Pudding. This isn’t like Jell-O pudding cups (not that those are bad in any way)- this is the real thing. This pudding is dark, rich, creamy, and thick- the kind that a spoon stands up in. I started with a CIA recipe for white chocolate pudding and made adjustments until I found a combination that I liked.
This goes without saying (but I feel that I must); use a good quality chocolate. It will make a difference, especially since the chocolate flavor really comes through. And, since you’re going to the trouble of making real chocolate pudding, you might as well make real whipped cream to go on top. Because of course, chocolate pudding (as are most sweet things) is even better with whipped cream. And add chocolate shavings while you’re at it.
-Josie
Dark Chocolate Pudding
No comments:
Post a Comment