1,531 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.

266 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: Bechamel sauce, Savoury mini-madeleines with 2 cheeses, Little vanilla, clementine and chestnut verrines, Ciabatta, Invisible apple cake, ... See them all 63

Water

Like these other recipes: Lumberjack turnovers, Special small breads, Classic French white bread, Creamy risotto with diced vegetables and flax seeds, Sugar syrup, ... See them all 137

Other recipes you may also like

Traditional nutty choc-chip cookies

A traditional American recipe for homely biscuits, which can be made in different flavours or with additions (seeds, dried fruit, nuts, chocolate, etc.).

January 5^th 2020392 K4 1 hour 50 min.

How to roll out pastry for a tart

Lining the bottom of a tart tin with pastry is not as simple as it sounds. To help you get it right every time, here's an illustrated procedure.

October 13^th 2010313 K4.6 25 min.

Puff or flaky pastry (pâte feuilletée)

Puff pastry is an incredible assembly of thin layers of butter enclosed in thin layers of dough. After cooking this give a succession of thin crisp pastry leaves that produce exceptional desserts or pies. It's a jewel of French patisserie. Making your own puff pastry is not very difficult, it's just a little work with a good recipe (like this one!). This recipe is for quick puff pastry ("feuilletage rapide") perfect for beginners.

January 19^th 2011472 K 63.3 2 hours 45 min.

Tomato tatin

A savoury shortcrust pastry with Parmesan is used to cover tomatoes cooked in two stages, first in the pan, then in the oven. As for a classic tart tatin, the whole thing is then turned upside down.

December 5^th 2010157 K4.8 2 hours 35 min.

Like a Boursin with garlic and herbs

It is quite easy to make your own garlic and herb cream cheese, rather like the well-know Boursin. It's fresh, much better, of course, and delicious, especially with a piece of toast.

June 12^th 2011208 K3.9 35 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.