zircon Posted April 21, 2008 Share Posted April 21, 2008 Hi! I just made some chocolate pudding from a recipe that has been in my family for several generations. Jill and I temporarily renamed it to "VGDJ Brand ReMixer Fuel", which you should remember if you listened to and watched the later episodes of the OCR podcast. Let's go through the process... YOU WILL NEED... http://www.zirconstudios.com/cooking/pudding/P1030855.JPG In case you can't read my awesome handwriting... * 1 cup sugar * 9 tablespoons flour * 5 tablespoons cocoa * Pinch of salt * 3.5 cups milk * 1 tablespoon butter or margarine * A little bit of vanilla extract * A little bit of almond extract (optional) OK, so step 1, put all the dry ingredients (everything before the milk) into a bowl. Stir it a bit. Here's where we're at, pre-stirring. http://www.zirconstudios.com/cooking/pudding/P1030856.JPG Next up, add the 3.5 cups of milk. I use skim, but you can use any kind you want. This is what you'll have next. http://www.zirconstudios.com/cooking/pudding/P1030857.JPG Now, put it on the stovetop at med-high heat and start stirring. The mixture will initially look like this - very chunky. Don't worry though. Just keep stirring at a slower pace, continuously. http://www.zirconstudios.com/cooking/pudding/P1030858.JPG A bit of time will pass - maybe a minute or so, depending on whether you have gas or electric, and you'll see the following... we're thinning out now. http://www.zirconstudios.com/cooking/pudding/P1030859.JPG Fast forward a couple more minutes and the mixture should be mostly liquid, with a few little chunks here and there. Use your spoon to crush the chunks against the side of the pot. http://www.zirconstudios.com/cooking/pudding/P1030860.JPG A bit more time, and we now have a completely liquid mixture. Very few chunks remain. It might seem very thin, like hot cocoa, but it'll thicken up. Here's where we are. http://www.zirconstudios.com/cooking/pudding/P1030863.JPG 2-3 mins pass. Now, the pudding is almost boiling. I had to move the pot because I spilled some pudding into my burner, BTW. You can see it getting noticeably thicker now: http://www.zirconstudios.com/cooking/pudding/P1030865.JPG Once the pudding starts boiling, throw in your margarine and the vanilla. You can add some almond, too. http://www.zirconstudios.com/cooking/pudding/P1030866.JPG After it has been boiling for about a minute, turn off the stove. Check it out; nice and thick. http://www.zirconstudios.com/cooking/pudding/P1030868.JPG A closer look... http://www.zirconstudios.com/cooking/pudding/P1030869.JPG And the final result. http://www.zirconstudios.com/cooking/pudding/P1030871.JPG Give it a shot! It's very easy to make. As anyone here who has tasted it can attest, it tastes great too. Quote Link to comment Share on other sites More sharing options...
Majin GeoDooD Posted April 21, 2008 Share Posted April 21, 2008 Tip: Resize the pictures . Way too big. Quote Link to comment Share on other sites More sharing options...
kitty Posted April 21, 2008 Share Posted April 21, 2008 Love the handwriting on that first pic. Quote Link to comment Share on other sites More sharing options...
zircon Posted April 21, 2008 Author Share Posted April 21, 2008 Tip: Resize the pictures . Way too big. OK, OK... the originals were even bigger Quote Link to comment Share on other sites More sharing options...
Katsurugi Posted April 21, 2008 Share Posted April 21, 2008 NO to zircon's Chocolate Pudding ReMix. Needs more groove. :3 Quote Link to comment Share on other sites More sharing options...
Moguri Posted April 21, 2008 Share Posted April 21, 2008 No to Zircon's Kitchen. Needs more scrubbing after the pudding. Quote Link to comment Share on other sites More sharing options...
zircon Posted April 21, 2008 Author Share Posted April 21, 2008 That was before the pudding. I really don't like my stove... it cooks fast, but even at lower settings, any type of sauce just sputters very readily, and because the entire stovetop gets so hot, I have to wait awhile before it is easily cleanable.. and by that time, the stuff is caked on Quote Link to comment Share on other sites More sharing options...
Bahamut Posted April 21, 2008 Share Posted April 21, 2008 That was before the pudding. I really don't like my stove... it cooks fast, but even at lower settings, any type of sauce just sputters very readily, and because the entire stovetop gets so hot, I have to wait awhile before it is easily cleanable.. and by that time, the stuff is caked on Your stove really looks much better than mine. You don't want my stove, and I'll leave it at that. Quote Link to comment Share on other sites More sharing options...
MechaFone Posted April 21, 2008 Share Posted April 21, 2008 You cannot say NO to pudding unless you have some kind of stomach disease that prevents you from feeling hungry at the sight of pudding. That stuff looks awesome. I might just try it out. Quote Link to comment Share on other sites More sharing options...
Jillian Aversa Posted April 21, 2008 Share Posted April 21, 2008 This stuff is the best. I wish I were there when you made it tonight... ;_; Quote Link to comment Share on other sites More sharing options...
atmuh Posted April 21, 2008 Share Posted April 21, 2008 off topic Quote Link to comment Share on other sites More sharing options...
Beatdrop Posted April 21, 2008 Share Posted April 21, 2008 Oh cool, even MY stove is better than yours, Andy. Wa-ha-ha! Anyway, that looks... kinda good. I'm not a huge pudding fanatic, though. Quote Link to comment Share on other sites More sharing options...
JJT Posted April 21, 2008 Share Posted April 21, 2008 you spoony bard Quote Link to comment Share on other sites More sharing options...
kitty Posted April 21, 2008 Share Posted April 21, 2008 I actually plan on making this tonight. We'll see how it goes... Quote Link to comment Share on other sites More sharing options...
Jillian Aversa Posted April 21, 2008 Share Posted April 21, 2008 There's really nothing wrong with his stove - those are very superficial stains you're seeing. He could wipe them up easily... Right Andy? (ahem) Quote Link to comment Share on other sites More sharing options...
Robotaki Posted April 22, 2008 Share Posted April 22, 2008 nothing mr. clean couldn't handle Quote Link to comment Share on other sites More sharing options...
kitty Posted April 24, 2008 Share Posted April 24, 2008 So I finally got the ingredients (cost me $25!) from Albertson's the other day. Since I'm at school I had to get everything new. So the cooking started out fine, except I left the pot on the stove too long as I didn't know what boiling pudding looks like (and I didn't have the pictures to reference in the kitchen). So I enjoyed 3 hours of scraping the burnt pudding off the bottom of the pot. The pudding...doesn't taste up to expectations. I think I'll try again when I stop failing so hard. Quote Link to comment Share on other sites More sharing options...
Jiggles Mcpuff Posted April 24, 2008 Share Posted April 24, 2008 Mmmmm, pudding... Gonna try to make this this weekend for a bunch of friends Quote Link to comment Share on other sites More sharing options...
Zombie Posted April 24, 2008 Share Posted April 24, 2008 That looks fucking delicious. Quote Link to comment Share on other sites More sharing options...
zircon Posted April 24, 2008 Author Share Posted April 24, 2008 So I finally got the ingredients (cost me $25!) from Albertson's the other day. Since I'm at school I had to get everything new. So the cooking started out fine, except I left the pot on the stove too long as I didn't know what boiling pudding looks like (and I didn't have the pictures to reference in the kitchen). So I enjoyed 3 hours of scraping the burnt pudding off the bottom of the pot. The pudding...doesn't taste up to expectations. I think I'll try again when I stop failing so hard. Oof. Boiling pudding looks like boiling.. anything else, though. When you see it bubbling, it's boiling. Once it gets thick enough that it's actually sticking to your stirring spoon, it's basically done, you just boil it for an additional ~60 seconds. Quote Link to comment Share on other sites More sharing options...
Katsurugi Posted April 24, 2008 Share Posted April 24, 2008 So I finally got the ingredients (cost me $25!) from Albertson's the other day. Since I'm at school I had to get everything new. So the cooking started out fine, except I left the pot on the stove too long as I didn't know what boiling pudding looks like (and I didn't have the pictures to reference in the kitchen). So I enjoyed 3 hours of scraping the burnt pudding off the bottom of the pot. The pudding...doesn't taste up to expectations. I think I'll try again when I stop failing so hard. 25 dollars?! Dang. You must have none of the stuff sitting around the house. Extracts are crazy expensive though. They can be 6-7 dollars for just a couple of ounces. They should last you a while anyway. I still think they're more expensive than they should be since I do more baking than your average person. (For 25 dollars, you could have bought yourself two copies of pixie's new album!... almost) If you're starting out, then be very cautious and careful. Put it on low to medium heat and constantly stir. Just don't stir too vigorously! It'll just be a waste of your own energy. You'll be losing some heat since you are stirring. But it'll be evenly incorporated throughout the pudding. In the end, you're just looking for the consistency and that's when you stop. If you are stirring, then you'll feel it thicken up. Quote Link to comment Share on other sites More sharing options...
prophetik music Posted April 25, 2008 Share Posted April 25, 2008 i made this and i must say it tastes like a midi rip plus drums. actually it's awesome. everyone on my floor wanted to be my friend (for once). Quote Link to comment Share on other sites More sharing options...
kitty Posted April 25, 2008 Share Posted April 25, 2008 Haha it tastes fine but the texture is all wrong. Quote Link to comment Share on other sites More sharing options...
BluefoxIcy Posted April 25, 2008 Share Posted April 25, 2008 I can't believe I was too dumb to figure out pudding is thick because it has flour in it on my own. That should be obvious. Quote Link to comment Share on other sites More sharing options...
Katsurugi Posted April 25, 2008 Share Posted April 25, 2008 I can't believe I was too dumb to figure out pudding is thick because it has flour in it on my own. That should be obvious. Flour is a thickener. If you cook meat on a frying pan and deglaze it with water/wine/etc, then add flour, you'll get gravy. Delicious gravy. Quote Link to comment Share on other sites More sharing options...
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