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Old 12-04-2007, 04:55 PM   #1
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Cooking milk in soups

Is there a way to add milk to a dish like Chicken and Dumplings to make it more rich, but have it not curdle during cooking?
Thanks, Eric Austin TX

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Old 12-04-2007, 04:59 PM   #2
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It's easier to do with higher fat dairy like heavy cream. Lower fat dairy will crudle.

It's easier to do in the form of a bechamel/white sauce.
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Old 12-04-2007, 05:32 PM   #3
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Add it just a mijute or two before serving to get the richness etc. you want. Don't cook it.
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Old 12-04-2007, 05:39 PM   #4
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Quote:
Originally Posted by giggler View Post
Is there a way to add milk to a dish like Chicken and Dumplings to make it more rich, but have it not curdle during cooking?
Thanks, Eric Austin TX
yes.....but you have to cheat and use a roux type mix, something prepackaged. Usually if you find a 'cream soup base' or mix, you can use milk for the type of sauce you are seeking. A roux may help, but milk is notorious for curdling if it gets too hot. Perhaps, if you thickened with cornstarch instead, it would help.
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Old 12-04-2007, 05:42 PM   #5
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Specifically for Chicken 'N' Dumplings, I use a blonde roux (flour & butter) and milk.
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Old 12-04-2007, 06:02 PM   #6
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I just made Chicken and Dumplings over the weekend and have to agree with Uncle Bob. The blond roux is the way to go. With the butter and milk, you'll get the richness without the milk curdleing
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Old 12-04-2007, 06:18 PM   #7
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Or you could go super-easy and used a can of evaporated milk.
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Old 12-04-2007, 09:48 PM   #8
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Dishes like oyster stew and 'milk' based chowders often take a milk product without a roux. But they usually have added butter and require at least half and half.

You need some fat to keep those milk solids emulsified.
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