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Homemade Pudding Problems (Oh, butterscotch)

Thank you to the two responders. If I ever attempt butterscotch pudding in the future, I think I'll use a recipe that uses butterscotch chips, for a product similar in flavor to boxed pudding mixes.

Jan 02, 2013
patty1h in Home Cooking

Homemade Pudding Problems (Oh, butterscotch)

I've been making homemade pudding for about 4 years now - it's so easy to make with a few kitchen staples. My go-to is chocolate but I branched out and made rice pudding, vanilla and butterscotch. Both the vanilla and the rice came out great. Butterscotch is my nemesis - it never turns out right. Mine always tastes floury and a bit gritty.

This is there recipe I used, from Martha Stewart's site:

I tried one other recipe (don't remember exactly where I found it) and got the same result - floury taste/grit. I'm hesitant to boil the pudding more than a minute cause I've read that overcooking cornstarch can cause pudding to be runny.

I can't figure out where it goes wrong. Anyone have any ideas or advice? Thank you.

Dec 30, 2012
patty1h in Home Cooking

Mystery Meat - what can I do with this?

Thanks for all the advice.

OK-- so I pan seared this cut in a cast iron skillet until it got a nice crust on it, about 4-5 minutes per side. I removed the meat, then sauteed some minced onions and shallots. I then added a little butter and apple cider vinegar and let it reduce. I put the meat back in for about 5 minutes.

When I cut into it, it pretty much done on the outside perimeter but was very pink/almost raw near the bone, so I put it in the oven for about 15 minutes. I'll have to remember this for next time. It came out very tender and delicious.

I will on the lookout for this cut in the future.

Feb 21, 2010
patty1h in Home Cooking

Mystery Meat - what can I do with this?

I picked up a cut of meat that I've never seen before and have no idea what to do with it. The three main reasons that I bought this are: it was very inexpensive ($1.62!); it was a very hefty piece for it's price, and it's pork.

The cut is labeled "rib end blade chop" and "grain fed pork loin". It has two bones in it and a bit of sinew. My dilemma is that I can't find any recipes for this cut. I have no idea if I should do a quick sear until done, or a long braise. If anyone is familiar with the best way to cook this, I'd appreciate any help.

Feb 19, 2010
patty1h in Home Cooking