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7

I don't know why this pudding is especially "easy" -- it's similar to other pudding I've made. Perhaps I've always taken the easy road... Salt is a flavor enhancer that makes nearly everything taste better (e.g., enhance sweetness, reduce perception of bitterness. There are many more links on that topic; that was the first reasonable one I saw.) I don't ...


5

Do you have the ingredients necessary to make more? You could make a second batch, without adding sugar, and combine them.


4

Slice bean in half. Use knife blade to scrape seeds out of bean. Scrape seeds from blade into milk as you are heating. Added bonus: toss scraped vanilla pods into a bowl of sugar to create vanilla sugar. Best flavor release of vanilla into a fat-based mixture is achieved during heating.


4

Agar is not a good choice for pudding because it makes a brittle gel and it won't melt in your mouth at body temperature. What you want for pudding is a starch based thickener. What we call pudding in the US at least is typically thickened with cornstarch. Modified starches like Ultra-Tex 3 can also work well. Are you thinking of something more along the ...


4

There are historic recipes for blancmange which are almost fat-free, being prepared with almond milk. Nowadays, most recipes use milk which has been used to soak almonds, but there are ways to prepare a "milk" from almonds in similar ways to that used to make soya milk. I went to the effort of doing it once - it was very tedious. I did that to make a low ...


4

I have used orange as an excellent flavor pairing with pistachio in cakes, biscottis, panna-cottas, custards, etc. I always add the zest of orange and a few drops of orange essence. I've also tried cardamom and saffron with pistachios specially in Indian desserts and it is a very popular pairing in India. Just use a few strands of saffron and powdered ...


3

Instant pudding contains a significant amount of cornstarch. It also contains less significant amounts of disodium phosphate and tetrasodium phosphate. All three of these ingredients will have an effect on cake. Starch absorbs water and gels during baking. This interferes with gluten formation to some degree. If you break down the starch in flour, which ...


3

A very common type of pudding is a pudding made from liquid thickened with starch. It is usually made with milk, but you can use other liquids as you see fit. Fruit juice will probably work best. For starch, use plain potato, corn or wheat starch. The "absolutely no fat" condition is very detrimental to the taste. A trick to make it taste richer would be to ...


2

I once ran into the same problem. I ended up making frozen pudding pops out of them. Boy were they a hit. I just put the pudding in several ice cube trays and a few wax coated paper cups. Pop them into the freezer. Insert plastic spoons or popsicle sticks when it gets frozen enough to hold the spoon or stick. . Serve with a smile, you are about to ...


2

the thickner can be changed, I personally have trouble working with both flour and cornstarch--found this out when making gravey. Instead we use Guar Gum & Xanthan Gum. My cooking classes suggested using tapioca, pectin, gelatin, or arrowroot. quick search on wiki givea a long list. Tradidionally arrow root is suppose to produce a shiney, smoother ...


2

The Industrial Product By way of example, this is the list of ingredients from Jello Vanilla Instant Pudding and Pie Filling mix (a very common brand in the US): Sugar Modified Cornstarch contains less than 2% of Natural and Artificial Flavor Salt Disodium Phosphate Tetrasodium Pyrophosphate (for Thickening) Mono- and Diglycerides (prevent Foaming) ...


2

Well, no one else has answered, so I will. I made the pudding again, this time I did the "dump" just as the milk and syrup started climbing the sides of the pan. Apparently the tiny temperature difference between that and "almost boiling over" was the difference. The second pudding was completely smooth. The recipe is great and it works just like ATK ...


2

In Kerala style cuisine (which is what I'm most familiar with as an eater, not a cook) the rice is a short, white variety that is fried in ghee first. It's very similar to the short grain rice used in Japanese cooking. I have no idea how this would be packaged in the United States, it's just Rice (for the short grain), or long grain/Basmati rice here. I ...


2

Yes, it works without presoaking. You have to cook them for quite a long time until they become quickly translucent, the small ones will need about 30 minutes at a moderate boil. It is not optimal, as the outside will become mushier in this long cooking time, but there are people who don't mind the difference.


2

Unless the package instructions are very different, yes that should be fine. A typical pudding mix will consist of starch the main ingredient, required to thicken the liquid (typically milk) sometimes sugar especially for the "instant" types, others let you add sugar separately flavourings sometimes "the real deal" like vanilla, often artificial. ...


2

Strictly from a safety perspective? Absolutely. If these are from the same brand then likely the only difference in their formulation is the flavoring agents used. Most of those will be quite similar, and won't react with each other or anything. I'm also pretty sure that powdered pudding mix is quite safe in general. So long as you follow the ...


1

If you heated the eggs above 160°F/70°C (and boiling is definitely above that), they're cooked, and any harmful bacteria has been killed. Can't say for sure that you did this without knowing the steps you performed. Given, if it doesn't taste good, and it was cheap ingredients... sounds like an argument to discard it anyway. Even if its perfectly safe. ...


1

This will only thicken by reduction if you leave it on for a really long time. At least 8 hours of simmering, but better to use more than 16, and then you'll get a flavored kaymak. The way it thickened is much more likely to have been raspberry pectin. Many berries have sufficient pectin to thicken when they happen to be used within the optimal sugar and ...


1

Sweet dried fruits like raisins, dates, or apricots complement pistachio very well.


1

There's a recipe at Indian Food Forever, although I've never made it, tried it, or even heard of it before, so I cannot attest to the validity of the recipe. A quick Google search for "rabri" will turn up a few more links to recipes in the first page of results.


1

Compared to just the cake batter (molecularly), the pudding (molecularly) traps water in a way that requires greater heat to release ...meaning greater than the amount of heat required to bake the cake. All of these trapped water molecules add up to equal a generally moister cake, but also a cake that requires refrigeration sooner and/or longer, or requires ...


1

Traditionally, for almost all of my recipes, the vanilla is added as soon as you remove the pot from the heat. You definitely want the heat to meld the vanilla flavor with the fats, but you don't want to cook it. I would highly recommend splitting the bean lengthwise and either adding them that way to allow milk access to the flavorful seeds, or simply add ...


1

I like to put the pudding mix in the bowl first and add the milk a little at a time, stirring or beating well after each addition, until you have smooth emulsion. Once the pudding mixture is smooth, add the rest of the milk and beat with your whisk as usual. Of course an electic mixer will help smooth it out as well.


1

It could be a bad quality pudding mix, improperly stored pudding mix, or a wrong ratio of mix to milk. In the case of badly dissolving powders, you want to be more careful. You should use the proper amount of liquid - start out with around 1.5 times more liquid than powder by volume, and make a slurry. When the slurry is smooth, mix it under the rest of ...


1

It is difficult to give an authoritative answer because who knows what a "typical" pie might be like. It might be different for every person you talk to. I will therefore answer just for myself. All of the made-from-scratch pudding pies that I have made have been very similar- a lot of sugar and fat and some starch to make the gel. Usually recipes also call ...


1

As a replacement for gelatine I would use Arrowroot or Tapioca, it is similarily clear, but it has a lower viscosity in my experience. What do you mean by pudding? Custard? Then I would use cornflour or wheatstarch.


1

You can get away with what in Britain, we call 'pudding rice'. Generally speaking anything short and fat will do.


1

You can use sona masoori..as the grains are optimum size for the pudding.


1

If it's stiff, it could be used to top or fill a sponge cake. Icing is sweet by design. If it isn't stiff adding more icing sugar should stiffen it enough to set.


1

Part of the problem could be the refreezing of the ice cream. You know when you take out ice cream, eat at it for 5 or 10 minutes and then put it back in the freezer...and then the next time you take it out, some of the ice cream is a little icy and bit grainy? I'm not sure you can solve this if you use the same recipe. Instead, I would recommend using ...



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