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Ingredientbeginnerdraft

Milk

Also searched as: whole milk, skimmed milk, milk

In short: Milk brings protein, fat, sugar and water. It browns baked goods, thickens with starch and can catch and curdle.

Picture it

An all-rounder with a tendency to boil over.

What Milk does
ROLEPROCESSbrowns doughs throughmilk sugarcan curdlebecomes béchamel withstarchMaillard reactionProteins set(coagulation)Starch gelatinisation

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What happens

When heated, milk forms a skin of protein, and protein easily catches on the bottom. Acid makes it curdle.

What the ingredient does

browns doughs through milk sugarMaillard reaction
becomes béchamel with starchStarch gelatinisation

Rules of thumb

  1. Warm over medium heat and stir.
  2. Rinse the pan with cold water first: milk catches less.
Related entries
Proteins set (coagulation)Maillard reactionRouxHeat: chilli, pepper and mustardFresh cheese with lemon (paneer)Making yoghurtButtermilk substitute from milk and lemonDulce de leche from milk and sugar
Sources
  • Harold McGee: On Food and Cooking (2004), Kapitel Milch, Zucker, Schokolade
id · milchGraphic template · punktmatrix