Even when I keep the heat on medium, it still gets stuck to the inside of the pan and it's almost impossible to clean the pan, might as well throw it away afterward! I use a stainless steel pan with a thick bottom and stir it constantly as it cooks. By the time it comes to a boil, there is a thick coating in the pan. Any good cooks out there that can help me?!?
2007-01-21 10:10:13 · 9 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
Stir Stir Stir!!!, I use a heavy non-stick pan and a wooden spoon, I've never had any problems with stick-age
2007-01-21 10:12:49 · answer #1 · answered by Phlebotomist 3 · 0⤊ 0⤋
Try a nonstick pan if nothing else. You might try turning you heat down a notch. The only other thing you can do is stir stir stir with a wire whisk as long as you are using the stainless steel pan.!!!
2007-01-21 18:17:29 · answer #2 · answered by unicornfarie1 6 · 0⤊ 0⤋
Stir stir stir. And cook on a lower temp. Scrape the sides of the pan as you stir. After, to clean, Put it in the sink with a used drier sheet or a spoon of the product Oxy Clean. Put in one of those and hot water. Let sit overnight or at least an hour.
2007-01-21 19:49:01 · answer #3 · answered by mrslititia 5 · 0⤊ 0⤋
I make a chocolate pudding from scratch and what a bother. It is time consuming have patience and keep on stirring! Keep heat even and stir stir stir! PS You did mean right from scratch cornstarch etc?
Maybe someone out there has a fast micro wave method.
My choc turns out perfect every time. Good luck
2007-01-21 18:17:20 · answer #4 · answered by lucyshines49 4 · 0⤊ 0⤋
The most important thing is to use a heavy bottomed pan that will distribute the heat well.Another option is to use a double boiler/ bain marie for the final stages of heating.
2007-01-21 18:14:30 · answer #5 · answered by the cynical chef 4 · 0⤊ 0⤋
Here's the trick, diffusion, you're cooking directly over the flame. You need the same effect as using a double boiler without the water. If you don't have diffuser plates use another flat pan
2007-01-21 18:24:55 · answer #6 · answered by Steve G 7 · 0⤊ 0⤋
Well first, don't use a flat pan, use a SAUCEpan, and make sure it's nonstick, with a teflon coating or something of that nature. Stir constantly.
2007-01-21 18:14:09 · answer #7 · answered by surfinthedesert 5 · 0⤊ 0⤋
Very easy...use your microwave at a half power setting. Stir every few minutes until it boils. It will not burn or scorch. Great for cream pie fillings too. I also make custard in my microwave successfully, but must not let it go too long; remove when slightly set and it finishes while sitting.
2007-01-21 18:16:49 · answer #8 · answered by Trisha 1 · 0⤊ 0⤋
I make pudding from scratch all the time. The key is to heat it very slowly and stir stir stir!
2007-01-21 18:13:45 · answer #9 · answered by Tiki™ 4 · 0⤊ 0⤋