Transcript Cooking with Milk

Cooking with Milk
Cooking with Milk
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Scum/Skin
Solid layer formed when milk is heated
 Made from proteins
 Needs to be removed; can cause milk to
boil over
 To prevent, cook over low heat
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Cooking with Milk
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Scorching
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Burning of milk that
results in color
change
Has brown color &
off taste
Lactose causes
caramelization, a
brown, bitter
substance
To prevent, heat in a
double boiler instead
of over direct heat
Cooking with Milk
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Curdling
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Caused by milk
proteins solidifying
and separating from
the whey
Usually caused by
high temps,
enzymes, tannins,
salts
To prevent, use
lower temps, fresh
milk, or a starch
Cooking with Milk
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Whipping Cream
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Bowl, beaters/whisk,
& cream should be
thoroughly chilled
Sugar can be added
once cream is
whipped
DO NOT OVER WHIP
Use immediately
Can be store in
refrigerator for short
period of time
Milk based Foods
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White sauces
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Starch thickened
Can be thin, medium,
thick, very thick
Can be made by roux or
slurry
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Roux-mixing fat heated
over low heat with flour
Slurry- Milk & flour
combined into paste &
added to liquid; cook over
medium heat until boils,
stirring gently
Milk based Foods
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Cream soups
3 types:
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Thickened
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Bisques
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Contains pureed or
small cut
vegetables, meat
or seafood
Uses light cream
instead of milk
Usually has
seafood added
Chowders
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Unthickened milk
with potatoes
added to thicken
Milk based Foods
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Pudding
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Starch thickened
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Cream
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Contains milk, sugar,
flavorings, starch
Starch can be
cornstarch, tapioca,
bread, rice
Contains milk, sugar,
flavorings, starch &
eggs
Usually used as pie
fillings or pastry cream
Usually served as a
dessert
Can be baked
Milk based Foods
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Gelatin Creams
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Gelatin dissolved in
hot milk, cream
Examples:
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Chiffons
Bavarian cream
Charlottes
Milk based Foods
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Ice cream &
Sherbets
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Ice cream is made
from milk, cream,
sugar & flavorings
Sherbets are made
from fruit juice,
sugar & milk
Cooking with Cheese
If cheese is over-cooked, it can become
tough & rubbery.
 The fat may separate as well.
 Grated cheeses blend more easily.
 Well ripened cheese blends easier.
 Processed cheeses make a smoother
sauce
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