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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.

269 K 2× 3.7/5 (252 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 €

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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

Like these other recipes: Chaud-froid of grapefruit, pineapple and lime custard , Kugelhof for Nanou, Invisible apple cake, Little vanilla, clementine and chestnut verrines, Chocolate eclairs, ... See them all 63

Water

Like these other recipes: How to fry eggs well, Provençal braised carrots, Blackcurrant liqueur, Naan, Quince compote, ... See them all 139

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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

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