Tuesday, March 26, 2013

Perfectly Practical #153 - Scalding Milk

Here's a little tip that my fabulous chef friend gave me about scalding milk.

This tidbit is passed down from her little French grandmother.

And if there is any person on earth that I would take advice from regarding cooking with cream, milk, butter, etc. (besides Paula Deen) it would be a French grand-mère!

Before scalding milk or heating cream, rinse the saucepan in water first.

It will make it where the milk doesn't burn on the bottom of the pan.

I don't know the science behind it, I just know it works.  Merci mon amie!

This is part of Works for Me Wednesday.

10 comments:

  1. Awesome! Will use this tip--I hate the small of burnt milk. Yuck!

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    1. Ooooh...me too Ms. Michelle. And it's such a pain to clean from the bottom of saucepans.

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  2. How cool is that! I'll definitely try this one - mini me always wanting hot chocolate with milk!

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    1. And it is so easy to get distracted by littlies when making their hot chocolate and end up with burnt milk on the bottom of the pan. :)

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  3. Huh, that's interesting. I've never heard of this before. I'll definitely try it. I always get the milk boiling over and make a huge mess on the stove.

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    1. I'm not sure that it helps with boiling over Ms. Marie. ;) But it will help it not stick to the pot.

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  4. Great tip! I will definitely have to try that one!

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  5. o that's interesting!

    I don't think I boil milk often though.. Maybe for homemade hot choc drink once a month :)

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    1. Even when heating hot chocolate, milk can get stuck to the bottom of the pan. This kind of coats the pan a little bit to make for easier clean up. :)

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Your turn! Let me know what perfectly practical comments you have.

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