Actually it isn’t, but I liked the sound of that for the headline. Reader Mark asks:
In my local Asian food market I can find a few different starches (Corn, Potato, Tapioca) pretty easy, and it would seem to some extent starch is starch, but that also seems a bit naïve on my part to think of them all as inter-changeable. Are there texture, flavor, or other reasons why I’d want to use a corn vs. any other starch in pudding?
Hey Mark! A very interesting question. There are quite a lot of starches that can be used as thickeners and all of them are a little different from one another. Cornstarch (corn flour) is a common one for pudding because it’s so readily available and can handle some boiling before the “gel” starts to dissolve. Cornstarch-thickened mixtures also hold their thickness after being frozen, though acid can inhibit it’s ability to thicken.
Copy and paste this URL into your WordPress site to embed
Copy and paste this code into your site to embed