Two questions

S

Somewhere Tropical

New member
I been playing with puddings, mostly packaged. First question: Does
corn starch really gotta boil, y'know like flour?

I know flour does, but I made a pkg pudding and it said to cook till
boil. I initially did it in a dbl boiler. Got so thick you could
caulk yer bathroom, but didn't boil. I will admit I couldn't "taste"
the corn starch, like flour when you don't boil it. So, transferred
to reg saucepan and boiled it. Didn't taste any different, but
that's me. So, that's the 2nd question:

Can YOU ppl taste non-boiled cornstarch?

I gotta add, I've do a lotta stir-fry, yet have never seen the
instruction, "cook till boils".

So, to recap:

1. Do I gotta boil cornstarch?
2. If I don't, can you taste the diff?

nb
 
In article , [email protected]d
says...

You've got to heat it hot enough that the starch cells burst and cook.
That happens around boiling point but doesn't take long.


Yes, chalky. Yuk.

You don't need a double boiler to thicken a cornstarch sauce, a
saucepan will do. Mix the cornflour to a smooth paste with a little cold
liquid first, so it won't go lumpy when you add the rest of the liquid.

Janet.
 
Re: [email protected]

Omelet wrote:


It doesn't have to be boiled specificaly but it should be cooked to
eliminate the raw flour taste. When you make a roux for white sauce, for
example, you heat butter or other fat and flour for some period of time
depending on the color and taste you want. When I make sausage gravy I drain
the majority of fat after cooking the sausage, then sprinkle flour into the
pan, coat the meat, and let it cook for a minute. Then the liquid goes in
and is thickened by the flour. This process of heating flour with fat will
also eliminate the taste of raw flour.

As far as cornstarch, in my experience it has little taste anyway and
certainly no telltale taste in food when used as a thickener, even when
heated only to the point that thickening is achieved. I also use it in stir
fry to coat food, for example, velveted chicken, and it has a nice finished
taste, nothing raw or off-putting.

MartyB
 
On 17/02/2011 11:59 AM, notbob wrote:

It doesn't need to boil as long as flour, but boiling corn starch
quickly gets rid of the raw flour taste and it quickly thickens.
 
On 17 Feb 2011 16:59:31 GMT, notbob wrote:

1. When I make pudding, I stop when it's thick. I don't like the
flavor of boiled milk.

2. No, but I'm not a super taster who can tell that a tsp of flour in
gravy hasn't been cooked to death.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
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