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How to heat milk without it catching on the bottom of the pan

How to heat milk without it catching on the bottom of the pan
Very often when you heat milk in a saucepan, it forms at the bottom of the pan (especially if the milk boiled) a sticky and brown bottom of milk that burned and attached. To avoid this here is a very simple and very effective tip.
267 K 2× 3.7/5 (250 reviews)
Grade this recipe:
duree1 min. difficultéEasy prix0.25 € pour combien250 ml ingredients2 Ingredients
Keywords:
Last modified on: February 21th 2011
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For 250 ml, you will need:
  • 1 water 1 tablespoon water
  • 2 milk 250 ml milk
  • Total weight: 265 grams
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 1 min.

Step by step recipe

Stage 1 - ⌛ 1 min.
How to heat milk without it catching on the bottom of the pan : Stage 1
You need to rinse the pan with cold water, leaving about a tablespoonful in the pan, this water will form a kind of protective laye,r between milk and pan.

Then pour in milk without drying the pan.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe10 RDI=5 %8 RDI=1 %10 RDI=2 %200 RDI=10 %830 RDI: 10 %
Per 100 g4 RDI=2 %3 RDI=0 %4 RDI=1 %70 RDI=4 %310 RDI: 4 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: milk
How much will it cost?
  • For 250 ml : 0.25 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Milk
Milk

Like these other recipes: Polpete, Lime crémeux, Chorizo cake with olives and tomato confit, Pretzels, Confectioner's custard (Crème pâtissière, or French pastry cream), ... See them all 63

Water
Water

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The 2 comments already posted on this recipe
  • Maybe you made a mistake when weighing, if your dough is too liquid it probably lacks cornstarch?
    Posted by jh march 16th 2022 at 17:53 n° 2
  • I followed a recipe for fish balls containing squid, prawns, coriander, egg and cornflour. Unfortunately, despite leaving for 24 hours to firm up, it hasn't, and they are still squishy. As this recipe has to be formed into balls and coated with flavoured breadcrumbs to be fried. How can I get the mixture to firm up? I'm at my wits-end and do not want to throw it away. Squid and prawns are not cheap!
    Posted by ex jenny march 16th 2022 at 11:52 n° 1

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