I read this question - What is the effect of poaching fish in milk? and was surprise that one can poach fish using milk.
However, I was wondering if the milk will be spoil if it is continuous being cooked? And also would it be better if milk powder is used instead of just fresh milk?
Poaching is a gentle process - the milk isn't boiling so there is no risk of it burning or the like. It will of course not spoil in the sense of it going off, that's a totally different process.
Fresh milk is better because, well, it's fresh. Powdered milk would probably work, but if you have fresh, use that.
I recently came across a recipe for fish poached in milk. I've never heard of this technique, and am skeptical of its effect (vs. water), so it sounds wasteful to cook fish in 4 cups of milk only to discard the milk afterwards. After a quick Google search, I found that it's done in some cuisines. So I'm wondering what, if any, effect does poaching fish in milk have?
Assuming a big city on the Easter Seaboard in the U.S. with a fresh fish market, what would you say are the best bets for sushi-grade freshness when it comes to types of fish? What I have done before is buy a tuna steak and smell it before and also make sure it doesn't have the rainbowy sheen on the surface -- never got sick. Do you know of other types of fish that are typically fresh enough at fish markets that you could use to make sushi?
Currently, I am using condensed milk together with whole grain cereal. So, I was wondering if it is possible to use other type of milk - such as low-fat milk powder and cook it together with whole grain cereal? Please note that I have not heard of people using milk powder and cook together with whole grain cereal and so was wondering if there are people out there using milk powder together with whole grain cereal and cook together.
they turn cocoa dust into instant chocolate milk powder? I've already figured out that ordinary baking cocoa is the weakly de-oiled one. Obviously the oil stipend contributes to the difficulty of mixing it with cold fluids. - So I went out and bought some strongly de-oiled cocoa, which subjectively mixes better already. (But that might be just post-purchase rationalization.) Adding glucose powder...The question on Dissolving cocoa powder in milk describes the two common workarounds for making chocolate milk with raw cocoa powder. While obviously it works easiest with hot milk, making cocoa
I have a recipe for a normal Victoria sponge. I also have a huge box of Swiss hot chocolate powder. (The kind you sprinkle onto hot milk to make drinking chocolate.) Is drinking chocolate a good way to add chocolate flavour to a cake? Or is that likely to not work? How would I go about using it? Can I just add it, or do I need to adjust the other ingredients? How much should I use?
I froth my milk using the steam wand on my espresso machine. With a national-brand organic whole milk, I am able to get a perfect micro foam nearly 100% of the time. However, when I instead use a local, grass-fed, organic whole milk (whose flavor I prefer to the national brand), I am only able to produce a perfect micro foam about 20% of the time. What could be causing this? Could... as identical. Update #2: As I mentioned in a comment to TFD's answer, I let the local milk age for several days and now I seem to be getting better results (although I am now at the cusp of its sell
with sugar and at the second recipe type we just whisk them in? I would like to know the logic behind this and which recipe is better for the final result. ...A few days ago i started reading about popsicles recipes. Searching this out i found out about two sort of recipes using almost identical ingredients to make a creamy popsicle. The first recipes uses: sugar, egg yolks, milk, heavy cream 1) Beat egg yolks and sugar until thicked and paled. Then put the milk and heavy cream on medium heat (not to boil). Then add 1 cup of the milky mixture
I am planning on making some chili powder this weekend using ancho, pasilla, and guajillo peppers. This is a follow-up to the question about storage-lifetime that is to do with the powder itself. The other concern I have is to do with what is flexible in a chili powder, and what tweaks I can/should make; I've never made a spice blend before, and would appreciate some specific tips. I am weighing the different variables of how to prepare the chili powder itself (i.e. I was a bit disappointed to see more than one "recipe" with one step: "blend"). How does preparation work for powders? If I
Since it will be cold for some time, I was thinking of using my detached, unheated shed to pickle some veggies. But another thought I was having was to actually cure/can some herrings or sardines (or another kind of blue fish) in a jar with water and salt. Is it possible to do that similar to how veggies are pickled? I was thinking that the brine I would put the fish in would act as a preservative and the fish would be edible after some time of curing? Is this doable or is it just a bats**t crazy idea?