Does anybody has good tips how to cook with milk without the worry of a burned or scorched pot on a stove for 30-40 minutes? Any tips also for meat recipe that requires milk reduction cooking in oven around 3-4 hours?
In both cases, the pot is always a nightmare to wash. Thanks.
I wish I had a fool proof trick, I don’t. I use diffusers/etc to try to regulate the heat and it usually stops the burn . . . . . . but the clean up is always a nightmare. So I’m following the thread for any tips from others.
It is the ONLY time I wish I had a non-stick stock pot (I don’t have one, though I have every other type of pan so I don’t know why I don’t try it). Anyone do this in non-stick with no clean up headaches?
I cook indian desserts which require slowly reducing the milk. I always do it in a nonstick pot. After the dessert is done, I just soak the pot overnight with hot water and a few drops of dish soap, and the residue comes off easily in the morning.
Can’t help with the burn thing, except heating the milk slowly and paying attention. The dreck left behind from heating milk is one of life’s least pleasurable things to clean. An Indian chef convinced me to try bringing the milk to room temperature before heating, and it was better. Substantially better.
I am making yogurt in an Instant Pot these days, and for whatever reason, cleaning that pot is a breeze.
Meat with a milk reduction– Pork Loin braised in Milk or ARISTA TOSCANA. I have done Mario Batali’s version (not sure it was this one exactly since I was cooking from “My Two Villages”) and it was quite good.
I also read some advice saying that rubbing garlic to the interior of a pot prevents the milk from attaching to the pot. I have tried once, it seems it was a little bit easier to clean if the cooking wasn’t long. But with hours of milk reduction in an oven, crust formed mostly on the side, and it wasn’t that helpful.
“Food is a pretty good prism through which to view humanity.”