Troy McNaughtonThou Shalt Not Burn the Milk
June 20th 2006 18:59
Any wives tales and grandma remedies on how not to burn the milk are welcome! Comment below kids, don’t be shy.
For heating milk in a saucepan, for example, for chai, in order of increasing scepticism:-
1. Use a thick-bottomed pan.
2. Stir continuously.
3. Use a non-stick pan (can you get non-stick saucepans??).
4. Add a little water to the bottom of the pan to get warm before you put the milk in.
5. Leave a spoon in the bottom of the saucepan?!
If you’re using a steamer, put the steam nozzle one third of the way into the milk and keep it swirling in a vortex (there is a skill to this that cannot be taught… but it is well worth your learning, padowan). Use your hand as the thermometer – if it feels hotter than a cup of coffee, STOP HEATING IT!
And please please please please please wipe the steamer afterwards – residual milk will crust and burn and flake off into the next jug. And it reeks like burnt milk. Not to mention the fact that the longer you leave it, the harder it is to clean. So really it's in your own best interests.
If you drink soy milk (or milk that errs on the off-side) and have trouble with curdling at home (it’s a sight to put you off coffee for life – I’ve heard it described as “miso soup” but it also looks a bit like scrambled eggs), apparently you should add the hot coffee to the milk slowly, rather than the other way round.
Nobody likes yoghurty coffee.
I told you the car was hot enough! (Wikipic)
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