Cooking milk in soups

[giggler]

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

 

[Andy M.]

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.

 

[Uncle Bob]

Add it just a mijute or two before serving to get the richness etc. you want. Don't cook it.

 

[VeraBlue]

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.

 

[Uncle Bob]

Specifically for Chicken 'N' Dumplings, I use a blonde roux (flour & butter) and milk.

 

[jabbur]

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

 

[jkath]

Or you could go super-easy and used a can of evaporated milk.

 

[auntdot]

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.