by The Quonstant Quonnoisseur
[This is the first in an occasional series of short items by the QQ. Preventing kitchen mishaps, and adroitly recovering from any that do occur, will figure as an important topic in these updates.]
The problem: Overheating low-fat milk
The cause: Low-fat milk products cannot be boiled, unlike cream. Low-fat milk must be kept below 82° C or 180° F to avoid curdling or “breaking.” Using overheated low-fat milk that has curdled will result in grainy ice cream, pudding or other dish.
The solution: To avoid this qualimity, invest in a clip-on thermometer and watch your low-fat milk like an anxious Dad with a pretty 19-year-old daughter.
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