Cooking-ez.com

955 easy and fully explained recipes, with 20,551 photos and 77 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.

115,1324.4/5

Grade this recipe :

Last modified on: February 21th 2011

You will need:

How long does it take?

PreparationStart to finish
1 min.1 min.

Step by step recipe

1 How to heat milk without it catching on the bottom of the pan : Photo of step #1You 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.
1 min.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
19813 gr9 gr13 gr
10 %5 %1 %2 %
Per 100 g
CaloriesProteins CarbohydratesFats
755 gr3 gr5 gr
4 %2 %<1 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For : 0.25 €

Note : These prices are only approximate.

Change currency:

Grade this recipe :

More recipes?

This recipe use (among others)
MilkMilk: You can get more informations, or check-out other recipes which use it, for example: Burger buns, Apricot blancmange, Chocolate eclairs, Pesto crackers, Mustard baps, ... [All]
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Potimarron (Japanese chestnut pumpkin) purée, Morel risotto with Vin Jaune and Mont d'Or, Tomato foccacia, Nougat, Spaghetti Bolognese, ... [All]

visitors have also looked at

Nanou's chocolate cake
Nanou's chocolate cake
Passion fruit jellies
Passion fruit jellies
Tiramisu
Tiramisu
Fillings for macaroons
Fillings for macaroons
Chinois
Chinois

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2018-11-18)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe (as 5 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 email 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