Dave_L Posted October 20, 2015 Share Posted October 20, 2015 I made pudding from scratch recently, using this recipe:http://www.tasteofhome.com/recipes/easy-chocolate-puddingThe only problem is that it doesn't solidify adequately. Could that be because I'm using non-fat milk, while the recipe appears to be designed for whole milk, considering the listed "Nutritional Facts"? Do I need to use more corn starch? Link to comment Share on other sites More sharing options...
Lking Posted October 21, 2015 Share Posted October 21, 2015 You're correct. More corn starch to compensate for the lack of fat in the milk. Real pudding uses the protein in egg yoke to thicken the pudding vs corn starch. You should be able to check for the correct "thickness" using the finger test. Run your finger across the back of the spoon after stirring. If the sides of the swipe stay sharp it should be thick enough. If not cook a little longer. Link to comment Share on other sites More sharing options...
Dave_L Posted October 21, 2015 Author Share Posted October 21, 2015 Thanks I've wondered how some of these dishes were "invented." It doesn't seem likely someone would stumble across these combinations of ingredients by accident. Link to comment Share on other sites More sharing options...
Dave_L Posted October 23, 2015 Author Share Posted October 23, 2015 if the sides of the swipe stay sharp I don't understand what that means. Link to comment Share on other sites More sharing options...
Lking Posted October 23, 2015 Share Posted October 23, 2015 Try this https://www.youtube.com/watch?v=BfRSFZtfeDw explanation for the "back of the spoon test." Link to comment Share on other sites More sharing options...
Dave_L Posted October 23, 2015 Author Share Posted October 23, 2015 Thanks, I get it now. But I think there's something intrinsically wrong with a phrase that requires a video tutorial to explain it. Just an observation. Link to comment Share on other sites More sharing options...
Lking Posted October 23, 2015 Share Posted October 23, 2015 Point taken. That was a lesson I learned by observation. Pudding thickness was not the only lesson I learned from "the back of a long handled wooden spoon." I passed spoon testing on to my kids without the welts. Link to comment Share on other sites More sharing options...
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