Question:“I’m a college student and I love having my latte on breakfast every morning but, I have tried all sorts of saucepans, all sorts of ways of heating, the milk always burns on the bottom of my pan. And of course it’s a nightmare to clean afterwards. What can I do?”
Sent by Justine
Editor: Milk shouldn’t be heated too fast, you may think the surface is lukewarm when the bottom is hot and begins to burn. Here’s few principles you can follow to avoid a burnt taste and sticking to the pan:
- Use a heavy or thick bottomed saucepan or pot, that will heat evenly.
- Wet the bottom of the pan to create a protective layer of water.
- Always simmer, if you boil milk too hard or too fast it will scorch and burn if not stirred.
- As soon as it boils remove from the heat and keep stirring.
- Use microwave or double boiler if you have one of these.
(Image credit: David Joyce, published under Creative Common)