1,542 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

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.

268 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: Confectioner's custard (Crème pâtissière, or French pastry cream), Potato Waffles with Smoked Salmon, Clafoutis batter, Liège waffles, Jam doughnuts, ... See them all 63

Water

Like these other recipes: Provençal braised carrots, Cassoulet, Pilau rice, Seeded loaf, Gingerbread, ... See them all 139

Other recipes you may also like

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 17^th 2012160 K5 3 hours 9 min.

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 10^th 201494 K 24.8 55 min.

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 21^th 2017435 K3.5 15 min.

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 12^th 2017955 K 54 20 min.

Sorrel soup

Smooth with a slight sharpness, this soup has a very particular taste.

May 8^th 2011414 K3.8 1 hour 4 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.