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Alton Brown teaches you about pudding and its rich history through the ages.
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Learn About Pudding
Before we can pursue my proper place in the Pantheon of putting history and half the IRS. We really should define exactly what it is we mean when we say pudding. I read from a famous culinary pudding, any of numerous dishes sweet or savory served hot or cold which you prepare in a variety of ways. That’s specific isn’t it? Fortunately etymology is not much more help. For instance we have here that the world pudding derives from the medieval French and it went it all the way back to the Latin to tell us which means either sausage or bachelors and depending on how you translate it. Luckily, we can get some clarification from the British aisles because four out of five anthropologists who eat pudding do believe that our modern idea of that dessert was born there.
England’s first glimpse of pudding probably looks a lot like this. Delivered to their shores by a roman soldier this—lives on today in the Cajun tradition of blood pudding. Someone even argue that lives on under tradition that we call hotdogs which definitely part of dessert. Centuries past, empires fell and in England pudding came to mean any bloody mass sweet, savory, edible or otherwise. Yorkshire pudding, a baked pop over and Christmas pudding a bold, boost deranged fruit cake are famous examples of puddings from this period only they’re not really puddings at all.
By the dawn of the 20th century, pudding had come to mean just about any dessert you can deliver to an English table. Well, American kids were shouting hey mom what’s for dessert and those kids were saying hey mom what’s for food? Speaking of the other side of the pond with the possible exception of this colonial cornmeal curiosity hasty pudding a.k.a. lob lolly, American puddings are sweet and spoonable closely it came to both looses and custards.
Similarities aside, differences about. For instance, a mousse gets its light and fluffy texture from the inclusion of whipped egg whites and/or cream. A custard’s cuttable curd comes courtesy of the coagulative power of the egg yolk puddings on the other hand and I mean true puddings always thickened by the gelatinization of starch.
Although we have certainly talked about starch to gelatinization the way in which starch granule swell and erupt in a hot liquid on the show many times in the past we’ve never gotten into what starch is nor have we deal with the fact that the composition of starch and say rice is different from than in a potato or wheat flour. Well we’ll be vague no more. Here’s the deal. plants, use photosynthesis to make energy in the form of a simple sugar called the glucose now. We’ll say for a moment that this battery is a molecule of glucose. Now, plants store this energy into different types of structures. Say hello to amylose. Amylose is really nothing but a long—very, very, very, long chain of glucose molecules.
This is a starch but so as this—bring them down, the branch version is called Amylopectin. When a starch granule swells and bursts in hot liquid zillions of these molecules were released. they tangle up, trap water and thicken whatever they’re in however, Amylopectin and Amylose have different properties and different types of plants contain varying proportions of each which is why cornstarch doesn’t thicken the same way that potato starch does or the way that flour does but in the end that’s all just sugar. But since these molecules are really, really gigantic our taste buds can't tangle with them so they don’t taste like anything at all.