Scaled Milk

<[email hidden]> wrote in message
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Quoted message said:

I have a recipie for Rice Pudding that calls for the milk to be
scalded. Does anyone know if it's an acceptable to microwave the milk
until bubbling? I am afraid I will burn my milk in a sauce pan and I
don't have a double boiler. I am wondering if the purpose of scalding
the milk in this case is to aid in the recipie's rate of cooking.

Milk only burns when the cook is not paying attention. Keep stirring so the
heat is distributed evenly. ***BUT***, the spoon also lets you feel the
bottom of the pot so you know if things are getting thick there. Hold the
pan above the flame, not right on it. When you JUST begin to see the
slightest bubbles and a bit of steam, you're done. If the recipe says to
scald the milk, just do it.

Quoted message said:

I have a recipie for Rice Pudding that calls for the milk to be
scalded. Does anyone know if it's an acceptable to microwave the milk
until bubbling? I am afraid I will burn my milk in a sauce pan and I
don't have a double boiler. I am wondering if the purpose of scalding
the milk in this case is to aid in the recipie's rate of cooking.

Since the advent of pasteurazation there is no need to scald milk
unless it's direct from the udder.

Sheldon.

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

I have a recipie for Rice Pudding that calls for the milk to be
scalded. Does anyone know if it's an acceptable to microwave the milk
until bubbling? I am afraid I will burn my milk in a sauce pan and I
don't have a double boiler. I am wondering if the purpose of scalding
the milk in this case is to aid in the recipie's rate of cooking.

Scalding is not necessary for pasteurized milk. However the recipe may
want the milk to be how when added to other things.

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm

"Peter A" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

I have a recipie for Rice Pudding that calls for the milk to be
scalded. Does anyone know if it's an acceptable to microwave the milk
until bubbling? I am afraid I will burn my milk in a sauce pan and I
don't have a double boiler. I am wondering if the purpose of scalding
the milk in this case is to aid in the recipie's rate of cooking.

Scalding is not necessary for pasteurized milk. However the recipe may
want the milk to be how when added to other things.
Peter Aitken

It's much more important for milk to be when, not how for most recipes.

Quoted post said:

I have a recipie for Rice Pudding that calls for the milk to be
scalded. Does anyone know if it's an acceptable to microwave the milk
until bubbling? I am afraid I will burn my milk in a sauce pan and I
don't have a double boiler. I am wondering if the purpose of scalding
the milk in this case is to aid in the recipie's rate of cooking.

You can take a chance of burning the milk in a pan or having it boil over
in the microwave. I am no ace in the nuke department. All you have to do
is stir ot occasionally.

Scalding the milk destroys enzymes in the milk that prevent the custard
from setting properly.

"JoeSpareBedroom" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

Scalding is not necessary for pasteurized milk. However the recipe may
want the milk to be how when added to other things.
Peter Aitken

It's much more important for milk to be when, not how for most recipes.

"Where" is also at least as important. I've noticed a very big
difference between "in the bowl" and "next to the bowl," for
instance...

Bob M.

"Bob Myers" <[email hidden]> wrote in message
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Quoted message said:

"JoeSpareBedroom" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

Scalding is not necessary for pasteurized milk. However the recipe may
want the milk to be how when added to other things.
Peter Aitken

It's much more important for milk to be when, not how for most recipes.

"Where" is also at least as important. I've noticed a very big
difference between "in the bowl" and "next to the bowl," for
instance...

Bob M.

Distantly related, but I know 3 people who listen to the "Who's on first?"
thing from Abbott & Costello, and simply don't get it.

Bob Myers said:

"Where" is also at least as important. I've noticed a very big
difference between "in the bowl" and "next to the bowl," for
instance...

The "why" of the milk is also worth debating, particularly if it's
scaled.

I scald the milk in the m/wave quite frequently with no problems. Just
watch it as you would on the stove-top, and remove it when the surface
moves and bubbles just form around the rim.
If I am making a custard I can do this quite successfully in the m/wave
too. In a way, it is more awkward than stove-top cooking as I am
opening the door every 30 sec. to give it a stir. The up side is that
the pan doesn't 'catch' and clean up is easy<g>.

What ever method suits.

--
Bronnie

"JoeSpareBedroom" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

Quoted message said:

It's much more important for milk to be when, not how for most recipes.

"Where" is also at least as important. I've noticed a very big
difference between "in the bowl" and "next to the bowl," for
instance...

Distantly related, but I know 3 people who listen to the "Who's on first?"
thing from Abbott & Costello, and simply don't get it.

Who?

:-)

Bob M.

Thanks. I like to use the microwave when I can.... Especially in the
summer because it warms the kitchen less than the oven. :-)