By Nina L. Palmer
Updated Jul 17, 2016
Share this postSave on PinterestShare on FacebookPrintSend to a friendReviews
New: Meal PlannerPlan your weekly meals instantly from anywhere on the webTry the Meal Planner!
Question:“I’m a college student and I love having my latte on breakfast every morning but, I have tried all sorts of saucepans, all sorts of ways of heating,the milk always burns on the bottom of my pan. And of course it’s a nightmare to clean afterwards.What can I do?”
Sent by Justine
Editor: Milk shouldn’t be heated too fast, you may think the surface is lukewarm when the bottom is hot and begins to burn. Here’s few principles you can follow to avoid a burnt taste and sticking to the pan:
- Use a heavy or thick bottomed saucepan or pot, that will heat evenly.
- Wet the bottom of the pan to create a protective layer of water.
- Always simmer, if you boil milk too hard or too fast it will scorch and burn if not stirred.
- As soon as it boils remove from the heat and keep stirring.
- Use microwave or double boiler if you have one of these.
(Image credit:David Joyce, published under Creative Common)
New: Meal PlannerPlan your weekly meals instantly from anywhere on the webTry the Meal Planner!
This post may contain affiliate links. Please read our disclosure for more info.
As an enthusiast in culinary arts and a knowledgeable individual in cooking techniques, particularly in the handling of milk for beverages and recipes, I can provide comprehensive insights into the concepts and methods discussed in the article you've mentioned.
The article addresses a common kitchen issue faced by many individuals—burning milk while heating it for a morning latte or any other purpose. This problem is not uncommon, especially among college students or those who are relatively new to cooking. The suggestions provided in the article are practical and rooted in fundamental cooking principles. Here's an analysis of the concepts mentioned:
-
Heat Distribution and Cookware Selection: The advice to use a heavy or thick-bottomed saucepan or pot is based on the principle of heat distribution. Thicker pots tend to distribute heat more evenly, preventing hot spots that can scorch the milk.
-
Creating a Protective Layer: Wetting the bottom of the pan before heating the milk creates a protective layer of water. This water layer acts as a barrier between the milk and the hot surface, reducing the chances of the milk sticking and burning.
-
Controlled Heating: The emphasis on simmering instead of boiling is crucial. Boiling milk too vigorously can lead to scorching and burning, especially if left unstirred. Simmering allows for more controlled heating and minimizes the risk of burning.
-
Constant Stirring and Timely Removal: Stirring the milk continuously and promptly removing it from the heat as soon as it begins to boil are key steps to prevent burning. Stirring prevents the milk from sticking to the bottom and forming a burnt layer.
-
Alternative Heating Methods: The suggestion to use a microwave or a double boiler as alternatives to a saucepan provides additional options to avoid burning milk. These methods offer more controlled and gentler heating.
Additionally, the article's mention of the image credit to David Joyce, published under Creative Commons, emphasizes the importance of acknowledging sources and respecting intellectual property rights when using images or content from other creators.
In summary, the advice provided in the article is grounded in fundamental cooking techniques and aims to help individuals prevent burning and sticking when heating milk. These principles can be applied not only to making lattes but also to various cooking scenarios involving milk as an ingredient.
