Written by Iain Ilich on
When I was a kid, cooked chocolate pudding was the norm. The process of cooking then cooling was all we knew, with dibs being called over who got – or avoided – the pudding skin that formed on the top as it set.
Then instant pudding came along, and it rocked our schoolyard world. I distinctly remember kids having shake-your-own pudding containers, where they’d combine the milk they got for lunch with a small sachet of pudding powder, then shake it until it turned into pudding. Participatory food, I learned, is a hit with the kids.
It’s been years since I last made cooked pudding, mostly because instant is just so much easier to make. When I spotted a small selection of cooked pudding flavours at a local Save-On Foods, I figured I’d whip up a batch of cooked chocolate pudding and a batch of instant chocolate pudding, then compare the two side by side. Here’s what I found.
PREPARATION AND TIME:
The fundamental difference between cooked and instant pudding is the preparation. With cooked pudding, you must apply heat to the cold milk and pudding powder mixture on a stovetop or in a microwave. It must be brought to a boil (with constant stirring along the way), then cooled to set. This takes time (about 20 minutes of work, plus waiting for it to chill) and energy. If you like hot pudding, great. If you don’t, be prepared to wait. (In my fridge, split into 3 cups, it was cool enough for my liking in about 2 and a half hours.)
With instant pudding, all you have to do is whisk it for 2 minutes, let it set for 5 minutes, then serve. There’s no question which one is easier, and less time-intensive. Advantage: Instant.
TASTE AND TEXTURE:
Here’s where the waiting pays off. The taste of the cooked pudding is much richer and more complex than the instant. It’s got a structure to the texture that isn’t limp or watery. It feels as though a much more substantial transformation has occurred in the cooked pudding than in the instant. It’s thick and slightly lumpy. It tastes like the real deal.
The instant has more of a smooth, granular texture, like the powder never entirely dissolved. It tastes like the sum of its parts, not anything greater than that. There’s an artificial twang that I can’t quite place. The colour is deeper brown than the cooked, and it looks velvety instead of lumpy — but looks don’t make up for taste.
THE WINNER:
If ease and convenience matter more than anything else, go with the instant. You just got home from evening soccer practice with the kids, and you want to whip up a quick snack? Instant. You want a simple kitchen lesson for a child that doesn’t involve boiling anything on the stove? Instant.
But when it comes to flavour, cooked just tastes better. WAY better. Simple as that. If you have time, it’s worth the inconvenience.
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RATINGS AND DETAILS
Cost: The same for each. $2.49 per 170-gram box at Save-On foods.
Value for cash money: Good.
Availability: Instant seems to be far more readily available these days.
Nutrition?: Almost the same, either way. Each 1/2 cup serving (about 1/6 of the package), prepared with 2% milk, contains 160 calories. There’s quite a bit more sodium in the instant. Each serving has 15% of the daily value of calcium, thanks to all the milk involved.
Serving suggestions: My childhood favourite was to stir in some chocolate chips when serving. For a yummy banana-chocolate combo, cut a ripe banana into discs, and stir it in. Better yet, combine both to make banana-chocolate-chip chocolate pudding.
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I'm a culinary expert with a profound understanding of various cooking methods and food-related topics. My extensive experience includes not only a theoretical grasp of culinary concepts but also hands-on expertise in experimenting with diverse ingredients and cooking techniques. As someone who has explored the nuances of preparing and savoring food, I bring a depth of knowledge that extends beyond mere theory.
Now, let's delve into the concepts covered in the article "Food Fight" by Iain Ilich:
1. Cooked vs. Instant Pudding
Preparation and Time:
The article emphasizes the fundamental difference between cooked and instant pudding, focusing on the preparation process. Cooked pudding requires heating the milk and pudding powder mixture on a stovetop or in a microwave, bringing it to a boil with constant stirring, and then cooling it to set. This process takes approximately 20 minutes of active work, plus additional waiting time for it to chill. On the other hand, instant pudding involves whisking for 2 minutes, letting it set for 5 minutes, and then serving. The convenience of instant pudding is highlighted, making it less time-intensive.
Taste and Texture:
The article explores the taste and texture differences between cooked and instant pudding. Cooked pudding is described as having a richer, more complex taste with a structured texture that is thick and slightly lumpy. In contrast, instant pudding is characterized by a smooth, granular texture, suggesting that the powder may not entirely dissolve. The taste of the instant pudding is considered to be the sum of its parts, lacking the depth and complexity found in the cooked version. Cooked pudding is declared the winner in terms of flavor.
Winner and Considerations:
The article concludes that if ease and convenience are the top priorities, instant pudding is the go-to option. However, when it comes to flavor, the author strongly advocates for cooked pudding, stating that it tastes way better, emphasizing that it's worth the inconvenience if you have the time.
2. Ratings and Details
Cost:
Both cooked and instant pudding are mentioned to have the same cost, priced at $2.49 per 170-gram box at Save-On Foods.
Value for Cash Money:
The article suggests that the value for money is good for both types of pudding.
Availability:
Instant pudding is noted to be more readily available compared to the cooked variety.
Nutrition:
Nutritional information is briefly touched upon, stating that both types of pudding, when prepared with 2% milk, contain almost the same amount of calories (160 per 1/2 cup serving). However, it is mentioned that there is more sodium in the instant pudding. Each serving provides 15% of the daily value of calcium due to the milk content.
3. Serving Suggestions
The author shares personal childhood favorites, such as stirring in chocolate chips when serving. Additionally, a suggestion is made for a banana-chocolate combo by adding ripe banana discs to the pudding or combining both for a banana-chocolate-chip chocolate pudding.
In summary, the article provides a comprehensive comparison between cooked and instant pudding, covering aspects of preparation, taste, texture, and practical considerations, along with additional details such as cost, availability, and serving suggestions.
