"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 09-26-2010, 04:04 PM   #1
Assistant Cook
 
Join Date: Sep 2010
Posts: 5
Scratch Made Vanilla Pudding Turned Green!

Please help! My vanilla pudding turned green. I know the eggs were good (sink or swim before I cracked them), just bought the milk and flour this morning. This is the second time this has happened. Anyone know what I did wrong? Thanks!!

__________________

patriciafmcghee is offline   Reply With Quote
Old 09-26-2010, 04:18 PM   #2
Head Chef
 
merstar's Avatar
 
Join Date: Aug 2004
Posts: 2,002
Please post the recipe or recipe link, so we can check it out.
__________________

__________________
"Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces."
merstar is offline   Reply With Quote
Old 09-26-2010, 04:25 PM   #3
Assistant Cook
 
Join Date: Sep 2010
Posts: 5
I used the recipe on the nilla wafers box. 1/2 c sugar, 1/3 c flour, dash salt, 3 eggs, 2 c milk, 1/2 tsp van. It says to separate the eggs, but my grandmother never did. I double the recipe. I do not have a double boiler, so I cook it on low. I appreciate any help/ideas.
patriciafmcghee is offline   Reply With Quote
Old 09-26-2010, 04:39 PM   #4
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,223
What kind of cookware are you using?
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 09-26-2010, 05:41 PM   #5
Assistant Cook
 
Join Date: Sep 2010
Posts: 5
old french pot and metal whisk
patriciafmcghee is offline   Reply With Quote
Old 09-26-2010, 07:51 PM   #6
Assistant Cook
 
Join Date: Sep 2010
Posts: 14
Is it a copper pot?
SarahBlue is offline   Reply With Quote
Old 09-26-2010, 08:26 PM   #7
Assistant Cook
 
Join Date: Sep 2010
Posts: 5
I totally understand about following the directions, but I have been making this recipie this way for about 5 years and this is the first time this it has turned green. My husband's thought is could it be a chemical reaction with the whisk and bad salt or bad flour?

No Mam it is not copper.
patriciafmcghee is offline   Reply With Quote
Old 09-26-2010, 08:31 PM   #8
Master Chef
 
DaveSoMD's Avatar
 
Join Date: Mar 2008
Location: Maryland
Posts: 7,033
It has to be a chemical reaction but from the ingredient list I cannot figure out what caused it.
__________________
Quoth the chicken, "Fry some more."
AB - Good Eats: Fry Hard II
DaveSoMD is offline   Reply With Quote
Old 09-26-2010, 09:23 PM   #9
Executive Chef
 
bakechef's Avatar
Site Moderator
 
Join Date: Nov 2009
Location: North Carolina
Posts: 4,127
If the pot is uncoated aluminum, that could be the culprit. I have seen eggs cooked in uncoated aluminum and they turned green.
bakechef is offline   Reply With Quote
Old 09-26-2010, 09:26 PM   #10
Head Chef
 
joesfolk's Avatar
 
Join Date: Aug 2010
Posts: 1,737
I don't know why but I have had the same thing happen with instant sugar free pudding, chocolate. i blamed it on buying the cheaper store brand. But of course I could be off base here.
joesfolk is offline   Reply With Quote
Old 09-26-2010, 09:49 PM   #11
Flour Child
 
mollyanne's Avatar
 
Join Date: Mar 2010
Location: North Carolina, USA
Posts: 1,392
Quote:
Originally Posted by joesfolk View Post
I don't know why but I have had the same thing happen with instant sugar free pudding...
hmm...maybe heating sugar substitutes is the culprit. I know you're not suppose to heat "Sweet & Low"...I don't know what happens if you do.
__________________


My kitchen is for dancing. Bring me sunshine in a cup. ~emily dickinson.
mollyanne is offline   Reply With Quote
Old 09-26-2010, 09:57 PM   #12
Executive Chef
 
Selkie's Avatar
 
Join Date: Aug 2009
Location: Arkansas
Posts: 3,796
According to Kerry's Island Kitchen:

There is a very real and scientific reason why eggs turn green: it is due to a reaction between the hydrogen sulfide in the egg white with the iron in the yolk to form iron sulfide, a harmless but unfortunately unappealing gray/green compound. It is this same compound that can form a gray skin around the yolk of hard boiled eggs, usually when you are trying to impress company with your deviled eggs. This reaction occurs because eggs are cooked for too long at excessive temperatures, and held for too long over heat before serving. For this reason, you shouldn’t ever actually boil hard-boiled eggs, but simmer them until they are done, then immediately cool them under cold water. With scrambled eggs, obviously you can’t douse them in water before serving, so here are a few recommendations. Cook scrambled eggs in small batches and don’t hold them for prolonged periods of time. Use stainless steel utensils (aluminum itself produces a gray/black metallic oxide when in contact with low-acid foods or boiling water). If you must hold scrambled eggs for any length of time, keep them from direct heat by using a pan such as a chafing dish which allows your serving pan to sit in warmed water, keeping it away from the direct heat source. The fresher the eggs you use, the less likely you will get greening, but that is not a guarantee


This may be of help or not.
__________________
"Food is our common ground, a universal experience." - James Beard
Selkie is offline   Reply With Quote
Old 09-27-2010, 11:45 AM   #13
Assistant Cook
 
Join Date: Sep 2010
Posts: 5
THANK YOU!! That was most definately helpful. I assume it will not harm you if you eat it, if you can get past the color!! I guess that is probably why they tell you to use a double boiler. I guess I will have to go shopping this weekend! Thank you everyone!!
patriciafmcghee is offline   Reply With Quote
Old 09-27-2010, 11:58 AM   #14
Senior Cook
 
Join Date: Feb 2009
Location: NY
Posts: 321
you dont need to buy a double boiler....all you need is a normal pot and a metal bowl....the bowl needs to be the right size to sit inside the pot, but not touch the bottom....just boil some water in the pot, put the bowl on top, and you have your double boiler....all it does is prevent scorching by heating the bowl with boiling water/steam only, which is lower in temp and more consistent than the flame (or heating element) on your range

if you still need to shop, i would personally buy a new bowl instead of a double boiler...cheaper and more useful
TheNoodleIncident is offline   Reply With Quote
Old 09-27-2010, 12:46 PM   #15
Traveling Welcome Wagon
 
Join Date: Apr 2004
Location: Somewhere, US
Posts: 15,716
Quote:
Originally Posted by mollyanne View Post
hmm...maybe heating sugar substitutes is the culprit. I know you're not suppose to heat "Sweet & Low"...I don't know what happens if you do.
That shouldn't be the problem though, since you don't cook instant pudding.

Barbara
__________________

Barbara L is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off





Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:03 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.
×