Yes, you can make instant pudding using water instead of milk, but the texture and flavor may be different as milk adds richness and creaminess to the pudding.
No, it is not recommended to mix instant pudding with cook and serve pudding. Instant pudding is designed to be mixed with cold milk and sets quickly, while cook and serve pudding requires heating to thicken. Mixing the two types of pudding together may result in an inconsistent texture and flavor profile. It is best to follow the instructions on the packaging for each type of pudding for optimal results.
No, Jello pudding mix requires milk to make pudding.
Yes, you can make pudding using water as an alternative to milk, but the texture and flavor may be different compared to using milk.
If you are using a mix this is what I do. Instead of the normal 1/4 cup of oil only add 1 tablespoon. Only add one cup of water. I also add a package of instant pudding mix. Don't make the pudding just add the powder in the packet. This adds a lot of flavor and the extra powder makes the mix thicker. I love vanilla cake made this way. I think it tastes better than doing it how the bow says.
Using a 110v instant hot water heater in a home can provide benefits such as energy efficiency, cost savings on utility bills, and a continuous supply of hot water on demand.
You can use active dry yeast as a substitute for instant dry yeast. However, you will need to dissolve it in warm water before adding it to your recipe. Another option is using fresh yeast, but be sure to adjust the quantity as it is not as concentrated as dry yeast.
To make coffee concentrate using instant coffee, simply mix a higher ratio of instant coffee to water than you would for a regular cup of coffee. For example, you can mix 1 cup of instant coffee with 2 cups of water to create a concentrated coffee solution. Adjust the ratio to suit your taste preferences.
they are using less water instead of using a lot
Of course you can! I would suggest using slightly less coffee than you normally would, since the water in a coffee maker doesn't usually get to the boiling point. There is also the option to buy instant coffee, which will dissolve right into the water.
Custards are milk or cream-based and are typically firmer than pudding. Moreover, custard usually has to be baked with a water bath. The main difference between the two desserts lies in the use of eggs. Pudding involves cornstarch or flour as a thickener, while custard uses eggs as its secret weapon.
Changes need to be made when adding pudding. I only use Duncan Hines cake mixes. Here is the "formula" for the proper quantities. Dark Chocolate - 1/2 c. oil, 1 1/4 c. water, 4 Jumbo eggs, 1 small box instant dark chocolate fudge pudding White (won't look white, so call it vanilla) 1/4 c. oil, 1 c. water, 3 Jumbo eggs (yolks must be added, too), 1 small box instant vanilla pudding, 1 t. vanilla Other flavors (not ones with butter in the mix), 1/3 c. oil, 1 c. water, 4 Jumbo eggs, 1 small box instant pudding (either of the same flavor or vanilla) Make sure you mix the ingredients for 2 minutes at medium speed.
You can make hot cinnamon toothpicks using boiling water instead of soaking in a jar by using regulated heat.