I can't make pudding from a box
Annie
Man, I'm so embarrassed. Is it possible to overbeat pudding mixes? You
know the kind where you just add milk to the powder and then stir it for
a bit. It always turns out to be a milkshake rather than pudding. What
the heck could I be doing wrong?
annie
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Curly Sue
Annie <annie...@yahoo.com> wrote:
>Man, I'm so embarrassed. Is it possible to overbeat pudding mixes? You
>know the kind where you just add milk to the powder and then stir it for
>a bit. It always turns out to be a milkshake rather than pudding. What
>the heck could I be doing wrong?
>annie
Try putting it in a jar and shaking it vigorously for the recommended
time. Try another brand. That stuff usually sets up with little
trouble. (Make sure your milk is cold too.)
Sue(tm)
Lead me not into temptation... I can find it myself!
sue at interport net
Sue theo b
I do know that if you try to make it from reconstituted powdered milk it won't
set and a milkshake is what it will be like. I use skim milk and its not quite
as thick as whole milk but it does set. I use an electric mixer on high for 2
minutes. You may want to back off the high setting and use medium next time.
Sue
Bob Y.
Annie wrote:
>
> Man, I'm so embarrassed. Is it possible to overbeat pudding mixes? You
> know the kind where you just add milk to the powder and then stir it for
> a bit. It always turns out to be a milkshake rather than pudding. What
> the heck could I be doing wrong?
> annie
>
and mix into the blender and run it for a bit, pour into a bowl, cover,
and refrigerate. Always comes out okay for me.
Bob
Bob Y.
Bill wrote:
>
> Annie <annie...@yahoo.com> wrote:
>
> >Man, I'm so embarrassed. Is it possible to overbeat pudding mixes?
>
> They really just need to be stirred to combine and the pudding does the rest in
> the bowl.
>
Sorry, but I make the Jello brand pudding with skim milk all the time
and it works just fine.
--
Bob Y.
nancy dooley
On Fri, 27 Feb 1998 12:15:53 GMT, bra...@mindspring.com (Bill) wrote:
>Annie <annie...@yahoo.com> wrote:
>
>>Man, I'm so embarrassed. Is it possible to overbeat pudding mixes?
>
>
>but they won't turn out if you use 2% milk. Use whole milk and that helps.
>They really just need to be stirred to combine and the pudding does the rest in
>the bowl.
>
Balzac.
I make instant puddings ALL the time with skim milk. It works fine
and the pudding sets nicely.
Make sure the milk AND the container (blender, mixer or shaker) is ice
cold.
N.
Seesa 2
>Annie <annie...@yahoo.com> wrote:
>
>>Man, I'm so embarrassed. Is it possible to overbeat pudding mixes?
>
I have had this problem on occasion and found using a bit less milk then called
for works for me.
if the box calls for 2 Cups milk, I use 1 and 3/4s or a bit more.
I do the same with Jello-Gelatin because nothing worse then soupy jello!
See...@aol.com
'You can't please everyone... so you've got to please yourself."
John J. Allison
In article <19980227055...@ladder03.news.aol.com>,
Sue theo b <suet...@aol.com> wrote:
>I do know that if you try to make it from reconstituted powdered milk it won't
It works fine for me with nonfat dry milk and COLD (< 40 F) water.
Makes an easy, compact backpacking dessert.
Course I use Jell-O brand instant pudding; haven't tried the off-brands.
--
, jja
Pam
Absolutely don't taste it and put the spoon back in for another taste.
Your own saliva has enzymes that begin to break down the starch.
Annie <annie...@yahoo.com> wrote in article <34F3D0...@yahoo.com>...
> It always turns out to be a milkshake rather than pudding. What
> the heck could I be doing wrong?
> annie
Tonya McEwen
>>Man, I'm so embarrassed. Is it possible to overbeat pudding mixes?
>
>but they won't turn out if you use 2% milk. Use whole milk and that helps.
>They really just need to be stirred to combine and the pudding does the rest in
>the bowl.
>
I have always used 2% milk in packaged puddings, since i was a kid.
That's all we ever used. I beat it just till mixed and refrigerate.
Always turns out thick for me. Besides, who would want that extra fat
in it?
Just my .02 worth
Tonya
S&G
On Fri, 27 Feb 1998 04:08:48 -0600, "Bob Y." <rdy...@wcc.net> wrote:
>Annie wrote:
>>
>> Man, I'm so embarrassed. Is it possible to overbeat pudding mixes? You
>> know the kind where you just add milk to the powder and then stir it for
>> a bit. It always turns out to be a milkshake rather than pudding. What
>> the heck could I be doing wrong?
>> annie
My pudding packets tell me to beat with an electric beater for one
minute. Works every time.
--
S&G White
Canada
Valerie McRae
Did you check the box to make sure you didn't buy the kind you are supposed to
cook?
--
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Valerie McRae ~
Secretary for the ~
Laboratory for Computational Intelligence ~
Computer Science Department ~
University of British Columbia ~
Vancouver, BC V6T 1Z4 ~
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Let there be peace on earth
tel: (604) 822-6281 ~ and let it begin with me ..
fax: (604) 822-5485 ~
email: mc...@cs.ubc.ca "
~
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Kristin Satterlee
Actually, if you look at the original post, she talks about
overheating the milk. Sounds to me like she WAS making the kind you are
supposed to cook, and was, in fact, cooking it. Making all the posts
assuming instant pudding, unfortunately, kind of useless....
I wish I could help, but I've never had any kind of problem with
boxed pudding, so I don't know how to fix one....
-Kristin Satterlee
********************************************************
you could tell she was ready
by the look in her eye
as she slipped in through the crowd
she walked with grace
as she entered the place
ya, the big boned gal was proud.....
k.d. lang
NoBozo
Why not just make real pudding?? You know it takes about 2 minutes to
measure out the sugar, cocoa and cornstarch and mix it with the milk and
cook it for a few measley minutes on the stove top; add a dash of
vanilla and a dab of butter and you've got warm, rich, lovely pudding.
Soooo much superior to these instant mixes. I like to add a dash of
instant coffee for a jamocha twist sometimes too. If you wanted to mix
up the dry ingredients ahead of time you'd have your own "box" mix.
Here's a simple recipe:
Chocolate Pudding
1/4 cup cocoa
2/3 cup sugar
3 Tablespoons cornstarch
1/4 teaspoon
2 1/4 cups milk
2 Tablespoons butter
1 teaspoon vanilla
Combine cocoa, cornstarch, sugar and salt in saucepan. Mix in milk and
stir while bringing to a boil. ( I usually make sure it's a boil, lest
I remove it a second too soon) Remove from heat and stir in vanilla and
butter... cool ...if you can wait that long :)
Madeline
SRN
No, she said overBeat.
Curly Sue
Actually, we *did* read the original post, in fact I carefully looked
at that word because as you found out, either word made sense
depending on the type of pudding and, ahem, I wanted to make sure I
wasn't assuming anything.
>Man, I'm so embarrassed. Is it possible to overbeat pudding mixes? You
>know the kind where you just add milk to the powder and then stir it for a bit.
> It always turns out to be a milkshake rather than pudding. What the heck
>could I be doing wrong?
>annie
Overbeating the pudding mix, not overheating the milk.
overBEAT. Beat, beat, beat. Not heat, not beet... beat.
"It's got a good BEAT, easy to dance to, and I'll give it a 9."
I don't want to be guilty of BEATing a dead horse, so I'll stop :>
Kristin Satterlee <kri...@jaka.ece.uiuc.edu> wrote:
> Actually, if you look at the original post, she talks about
>overheating the milk. Sounds to me like she WAS making the kind you are
>supposed to cook, and was, in fact, cooking it. Making all the posts
>assuming instant pudding, unfortunately, kind of useless....
> I wish I could help, but I've never had any kind of problem with
>boxed pudding, so I don't know how to fix one....
>On 27 Feb 1998, Valerie McRae wrote:
>> Did you check the box to make sure you didn't buy the kind you are supposed to
>> cook?
Sue(tm)
Heather
On Fri, 27 Feb 1998 20:13:51 -0800, NoBozo <NoB...@concentric.net>
wrote:
>Why not just make real pudding??
Because i always burn the milk and i buy the dry pudding in a canister
so i can just make one serving at a time in the middle of the night to
appease my midnight cravings.
Its a convenience thing. Reall pudding probably tastes better as far
as puddings go, but box pudding tastes good for what it is (pre
packaged pudding).
Heather
Jesus saves lives -- then redeems them for valuable prizes
Stan Horwitz
Heather (hea...@spam.orpheum.com) wrote:
: Because i always burn the milk and i buy the dry pudding in a canister
: so i can just make one serving at a time in the middle of the night to
: appease my midnight cravings.
:
: Its a convenience thing. Reall pudding probably tastes better as far
: as puddings go, but box pudding tastes good for what it is (pre
: packaged pudding).
For an even greater level of convenience, why not just buy a package
or two of the premade pudding? It tastes as good as the dried packaged
stuff and its the ultimate in convenience.
--
This message was written by Stan Horwitz.
My views are my own and not necessarily those of my employer.
Kristin Satterlee
Oh. Well, is my face red! Sorry.
Then maybe she should try the cook 'n' serve kind. Tastes better
anyway...just warm, with Cool Whip....mmmmmm......A childhood delight. :)
On Sat, 28 Feb 1998, SRN wrote:
> No, she said overBeat.
>
>
>
> Kristin Satterlee <kri...@jaka.ece.uiuc.edu> wrote:
>
> >
> > Actually, if you look at the original post, she talks about
> >overheating the milk. Sounds to me like she WAS making the kind you are
> >supposed to cook, and was, in fact, cooking it. Making all the posts
> >assuming instant pudding, unfortunately, kind of useless....
> > I wish I could help, but I've never had any kind of problem with
> >boxed pudding, so I don't know how to fix one....
> >
> >On 27 Feb 1998, Valerie McRae wrote:
> >
> >> Did you check the box to make sure you didn't buy the kind you are supposed to
> >> cook?
Heather
On 28 Feb 1998 19:29:50 GMT, st...@thunder.temple.edu (Stan Horwitz)
wrote:
Already made pudding is kinda chewy and gummy.
Kate Connally
Seesa 2 wrote:
>
> >Annie <annie...@yahoo.com> wrote:
> >
> >>Man, I'm so embarrassed. Is it possible to overbeat pudding mixes?
> >
>
> for works for me.
> if the box calls for 2 Cups milk, I use 1 and 3/4s or a bit more.
>
> I do the same with Jello-Gelatin because nothing worse then soupy jello!
Don't you mean nothing is *better* than soupy jello?
I *love* soupy jello. Rather drink it than eat it. :-)
Kate
.