Results 1 to 6 of 6

Thread: Two questions

  1. #1
    notbob Guest

    Default Two questions

    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

  2. #2
    Omelet Guest

    Default Re: Two questions

    In article <[email protected]>,
    notbob <notbob@[email protected]> wrote:

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


    Actually, you boil the liquid before you add the slurry.

    >
    > 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?


    Nope! But can certainly taste unboiled flour.

    >
    > 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


    See above and give it a shot. It's cheap. <g>
    --
    Peace! Om

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    "One man's theology is another man's belly laugh."
    --Robert Heinlien

  3. #3
    Janet Guest

    Default Re: Two questions

    In article <[email protected]>, [email protected]d
    says...
    >
    > 1. Do I gotta boil cornstarch?


    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.

    > 2. If I don't, can you taste the diff?


    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.

  4. #4
    Nunya Bidnits Guest

    Default Re: Two questions

    Re: [email protected]

    Omelet <[email protected]> wrote:

    > In article <[email protected]>,
    > notbob <[email protected]> wrote:
    >
    >> I been playing with puddings, mostly packaged. First question: Does
    >> corn starch really gotta boil, y'know like flour?

    >
    > Actually, you boil the liquid before you add the slurry.
    >
    >>
    >> 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?

    >
    > Nope! But can certainly taste unboiled flour.


    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



  5. #5
    Dave Smith Guest

    Default Re: Two questions

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


    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.

  6. #6
    sf Guest

    Default Re: Two questions

    On 17 Feb 2011 16:59:31 GMT, notbob <[email protected]> wrote:

    > 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?
    >

    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.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32