cookingSoul
Assistant Cook
- Joined
- Oct 19, 2006
- Messages
- 12
at what temperature does milk burn and stick to the bottom of the pan never to be removed?
Andy M. said:Well, I believe it is the milk temperature.
If you put the milk into a hot pan and leave it undisturbed the milk closest to the source of the heat will reach the burn temperature quickly and scorch.
If you stir the milk constantly, the movement will keep redistributing the added heat throughout the milk so it heats up more uniformly. When the more uniformly heated milk reaches the same burn temperature, it will scorch.
AS GW suggests, the stirring improves your chances of making a bechamel without a burning problem.
All that being said, I don't know the temperature at which milk burns,
Answer: adopt as many of the above good suggestions as you can manage, i.e., low heat, thick pan, constant stirring.cookingSoul said:How do I make bechemel without burning the milk?
Answer: who knows?! Certainly I don't!cookingSoul said:at what temperature does milk burn and stick to the bottom of the pan never to be removed?
auntdot said:Whenever I hear a question like this, I go back to basics.
Folks made darned good bechemel on wood fired stoves without stainless steel pans.
Have been in restaurants where they were cooking with pots that looked like the bottoms could not stand one more cleaning without having a gape. Yet they made a darned good product.
Put something in the oven and you can relax for a bit.
But anything on top of the stove needs watching.
Too much heat and the sauce burns. If you have a hot stove, put the pan down and move it off when it gets too hot and keep stirring.
Cooking to me is both technique and art. But without the technique, the art is lost.
Sorry if I am ranting, just feel a bit peckish today.