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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.

219K 2 235 3.7

Last modified on: February 21^th 2011

Keywords for this recipe:Heating Milk Saucepan Brown Burning Tip

You will need:

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

Change measures: Metric

Metric weight Metric volumes

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.

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

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 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For : 0.25 €

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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: You can get more informations, or check-out other recipes which use it, for example: Mustard baps, Chocolate cream, Crème caramel, Dublin fruit scones, Household cake (Gâteau de ménage), ... All
	Water: You can get more informations, or check-out other recipes which use it, for example: Citrus syrup, Chocolate eclairs, Chorba, Franche-Comté sticks, Minted Melon, ... All

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Your 2 comments or questions 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)

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