1,536 easy and fully explained recipes, with +66K photos and 78 videos

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

Name: How to heat milk without it catching on the bottom of the pan
Prep time: 1 min
Total time: 1 min
Yield: 250 ml
Cuisine: French
Ingredients: 1 tablespoon water; 250 ml milk

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)

1 min.

Easy

0.25 €

250 ml

2 Ingredients

Last modified on: February 21^th 2011

For 250 ml, you will need:

1 1 tablespoon water
2 250 ml milk
Total weight: 265 grams

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 recipe	10 RDI=5 %	8 RDI=1 %	10 RDI=2 %	200 RDI=10 %	830 RDI: 10 %
Per 100 g	4 RDI=2 %	3 RDI=0 %	4 RDI=1 %	70 RDI=4 %	310 RDI: 4 %

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

Like these other recipes: Apricot blancmange, Potimarron (Japanese chestnut pumpkin) purée, Pan-baked hash brown (Hash-brown casserole), Confectioner's custard (Crème pâtissière, or French pastry cream), Crackers, ... See them all 63

Water

Like these other recipes: Mojito peaches, Apple compote with verbena, Langoustine sabayon tart, Cretan Bread, Choux pastry (pâte à choux), ... See them all 138

Other recipes you may also like

Breton galettes (pancakes)

Of uniquely Breton origin, this is a buckwheat pancake on which you cook an egg with ham and cheese before folding it over. Easy and quick to make, it's an ideal answer to the question "what are we going to eat this evening?".

February 21^th 2011231 K 23.9 20 min.

Four quarters

It's "the simpliest cake in the world", called four quarters, because it's made with 1/4 eggs, 1/4 sugar, 1/4 flour and 1/4 butter.

February 21^th 2011334 K3.7 1 hour 15 min.

Fougasse with bacon and Comté

This is a richer version of the traditional Mediterranean recipe (originaly, it was a simple olive oil bread).

October 24^th 2017353 K4.1 3 hours 9 min.

Involtinis

Involtinis are small rolls of meat, usually veal, and cheese. Here is my version.

February 21^th 2011409 K4.4 2 hours 55 min.

Chinese style chicken

Only "chinese style", not a true chinese recipe.

February 28^th 2012319 K4 1 hour 40 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

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 16^th 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 16^th 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.

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.