Cooking With Dairy Products
Please select a link from below for more information on cooking
with these dairy products:
Cooking with Milk
Room temperature milk
is better in recipes than cold milk. When
temperature is the key. Milk should be
heated gently and slowly. Excessive heat can
result in a scorched flavor and/or a film of
protein on top of the milk. Avoid these
problems by using one or these two methods.
- Using the
stove-top or a double-boiler, heat the
milk just to the point where bubbles
form around the edge of the pan and
steam begins to form. Avoid a film layer
by stirring frequently.
- Simplify the
process and speed up preparation by
using a microwave. Be sure to stir once
or twice while heating to promote even
heat distribution and to prevent a film
from forming on the top. To heat milk,
microwave 1 cup (250 mL) for 40-45
seconds* on HIGH (100%). To scald milk
for custards, heat 1 cup (250 mL) on
HIGH for 2-2½ minutes*.
based on a 700 watt microwave oven. Adjust
cooking times to suit your oven.
Cooking with Cheese
- When using
cheese as an ingredient always cook at
low temperatures for a minimum length of
time. Otherwise, the cheese can become
stringy and rubbery, especially when
using a microwave oven.
- Cheese melts
more evenly if it is diced, shredded or
crumbled first. To prevent scorching ,
melt in top of double boiler rather than
directly over heat.
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