Cooking-ez.com

1,541 easy and fully explained recipes, with +66K photos and 78 videos

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.
268 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
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama
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: Polenta, Pancake batter, Kugelhof for Nanou, Buckwheat pancakes, Mascarpone fondant with two lemons, ... See them all 63

Water
Water

Like these other recipes: Couscous, Mint and chocolate cream, Creamy risotto with diced vegetables and flax seeds, Stewed apple (compote), How to seal a terrine or casserole dish, ... See them all 139

Other recipes you may also like
Strawberry Charlotte
Strawberry Charlotte
This is a faily quick charlotte recipe. It begins, as usual, by soaking finger biscuits in syrup, in this case flavoured with lime. The charlotte is then assembled with alternate layers of Chantilly (whipped cream) and strawberries.
June 17th 2012160 K5 3 hours 9 min.
Feta and spinach brik pie
Feta and spinach brik pie
In this recipe, a feta and cream filling is sandwiched between layers of spinach and wrapped in brik (or filo) pastry.
December 10th 201494 K 24.8 55 min.
Bouquet garni
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking.
March 21th 2017435 K3.5 15 min.
How to succeed in making sabayon (syllabub)
How to succeed in making sabayon (syllabub)
A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is only egg yolk, salt, and the chosen liquid, which could be stock, reduced wine, roasting juices, etc... This recipe is for a...
November 12th 2017955 K 54 20 min.
Sorrel soup
Sorrel soup
Smooth with a slight sharpness, this soup has a very particular taste.
May 8th 2011414 K3.8 1 hour 4 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2026-01-04)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
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

Follow this recipe (as 4 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page