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.
197K 216 3.7
Last modified on: February 21th 2011
Keywords for this recipe:HeatingMilkSaucepanBrownBurningTipYou will need:
1 tablespoon 
250 ml 
How long does it take?
Time required for this recipe:
| Preparation | Start to finish |
|---|---|
| 1 min. | 1 min. |
Step by step recipe
Stage 1 - 1 min.
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.
Then pour in milk without drying the pan.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 198 Kcal or 829 Kj | 13 gr | 9 gr | 13 gr |
| 10 % | 5 % | 1 % | 2 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 75 Kcal or 314 Kj | 5 gr | 3 gr | 5 gr |
| 4 % | 2 % | <1 % | 1 % |
How much will it cost?
This recipe uses (among others)
 | Milk: You can get more informations, or check-out other recipes which use it, for example: Old style brioche, Chocolate eclairs, Thin endive tart, Blackcurrant, vanilla and lime verrine , Ciabatta, ... All |
 | Water: You can get more informations, or check-out other recipes which use it, for example: Super-green, super-thrifty soup, Spaghetti Bolognese, Leavened bread, Potimarron (Japanese chestnut pumpkin) purée, Franche-Comté sticks, ... All |
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