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12 answers 3566 views
2f4926e2 248b 4c22 a6f7 8f2d888b8488  3 bizcard
sdebrango

Suzanne is a trusted source on General Cooking.

added over 6 years ago

I have found corn starch to be very sensitive. If you cook too long it doesn't thicken. Could you have had it on the heat too long?

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3639eee1 5e0d 4861 b1ed 149bd0559f64  gator cake
hardlikearmour

hardlikearmour is a trusted home cook.

added over 6 years ago

The technique used for that pudding doesn't lend itself to cornstarch. Tapioca starch has the ability to thicken quickly at a relatively low temperature, cornstarch does not.

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22b9ddc9 fc61 48a3 949e dee341974288  liz and dad
added over 6 years ago

As far as I know, you need 2x as much tapioca flour as corn starch to thicken. So maybe it wasn't hot enough. Probably would have thickened nicely on the stove top.

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F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 6 years ago

Heat and cornstarch are indeed your problems. It gelatinizes at 185 degrees, but must be cooked to a boil over direct heat (duh, obviously) to remove the starchy flavor. I think this pudding is intended to give you a lovely dessert more quickly and with less fuss.

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 6 years ago

Thanks for you help! I'll try this again (without substitutions!). But all in all this experience turned out well...I was able to make ic cream with my "mistake" batch. :)

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 6 years ago

Thanks for your help! I'll try this again (without substitutions!). But all in all this experience turned out well...I was able to make ice cream with my "mistake" batch. :)

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F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 6 years ago

It's all a science experiment!

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397bc6d3 46e8 4d02 8a39 ce4a087eb481  2015 0609 amanda portrait 135
Amanda Hesser

Amanda is a co-founder of Food52.

added over 6 years ago

Thanks for all of the helpful answers -- I sent an email to Alex Talbott, one of the authors of the recipe, to ask him if he had any thoughts. Will let you know!

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Ideas in Food

Aki Kamozawa and H. Alexander Talbot are the founders of the culinary consulting business Ideas in Food.

added over 6 years ago

the reason we use tapioca starch in our blender puddings is that it hydrates and gelantinizes at 70C while cornstarch does the same at 90+C. so in the case above the cornstarch would not be doing anything the thickening would be coming from the cooked egg yolk and the chocolate, enough to make the mixture thick for ice cream but not for pudding.

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22b9ddc9 fc61 48a3 949e dee341974288  liz and dad
added over 6 years ago

Ah, so making a blender pudding like this one would only work if you're using tapioca flour, since the mixture never gets super hot like in a traditional stove-top pudding. I love food science!!

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 6 years ago

Are tapioca flour and tapioca starch interchangeable in this recipe? I noticed that the recipe calls for flour, but ideasinfood refers to starch in their answer above.

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397bc6d3 46e8 4d02 8a39 ce4a087eb481  2015 0609 amanda portrait 135
Amanda Hesser

Amanda is a co-founder of Food52.

added over 6 years ago

BlueCat -- yes, they're the same.

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