Comments | vegancooking: Arrowroot in pudding question

harvestl in vegancooking

Arrowroot in pudding question

Feb 26, 2009 21:17

So I love the chocolate pudding recipe from Vegan with a Vengeance. It is absolutely delicious. I just seem to have some difficulty with it. I have made it three times and only the middle time did it come out perfect. The recipe says to cook it for about seven minutes until it thickens and just starts to bubble. I put it on whatever heat it ( Read more... )

desserts-puddings, thickeners

Comments 3

emraldfire February 27 2009, 13:55:16 UTC

I don't know, but I do know that my bf's stepmom puts a pinch of cream of tartar into her whipped cream so that it does not turn back into liquid. It might work for you too?

refined_mirages February 27 2009, 16:50:03 UTC

Pudding thickened with starch will always separate after a few days. Mixing it back up usually takes care of the issue for eating purposes. The texture is always sort of 'grainy for lack of a better word and it isn't quite as smooth as puddings made with agar.

The trick to starch pudding is to mix 1/2 cup of cold liquid with the starch while bring the rest of the liquid to a boil [or just below the boiling point for milks that breakdown when boiled]. Then mix in the starch mixture and cook for 7 to 10 minutes until the mixture has thickened. Arrowroot and cornstarch both thicken more as the mixture cools.

br0ken_dolly February 27 2009, 18:26:42 UTC

the time it takes to make depends on a lot of things: your stove may not be the same temp as the cookbook author's stove, you might have a lot of humidity (or lack thereof), which affects the mixture, you might have started with REALLY COLD ingredients... etc etc. your best bet is just to ignore the time and use the time only as a guide ( ... )