J from Jamaica asks: “I just want to know why milk scorches and how to prevent it. I would be grateful for the info as it is for a project. Thank you.”
My reply: Milk scorches when the fat protein molecules sink to the bottom of the pot and stick because, although the cream floats on cold milk, when you heat it they sink and accumulate on the bottom.
A way to avoid the scorching, believe me or not, is to first add a little water in your saucepan – enough to just cover the base, bring that to the boil, then add the milk on top and cook as required. That initial water will reduce the accumulation of those sticky molecules. Sounds silly, but it works.
Posted by Kurma on 2/4/06; 8:19:57 AM