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From Curdle to Scum
From Curdle to Scum You have a large crowd invited to a special dinner that you give every year. The menu is usually the same with a change in vegetables in season and a new recipe that you have perfected since your last big party. Everything is right. The wines have been chosen. The table set just the way you like it. Just a few more adjustments and all will be perfect in paradise. You head to the kitchen to make that special you make every year that everyone raves about. This sauce must be prepared at the last minute. You set out your sauce pan, the special one you always use only for this sauce. From the refrigerator you retrieve the base of your sauce, milk. Like you always do, you turn the heat on medium letting the pan warm slowly. For a moment you get districted and then everything goes wrong. Now you must hurry. Turn the heat up just a little. Measure out the milk and into the sauce pan goes the milk. It happens the milk is scorched. You lose more time having to clean your special sauce pan. You start again. This time you are determined to get it correct. You measure out some more milk than you see the cause of the scorched milk. Your milk whey has separated from the mixture of water, salt, and other solids present in milk and an unappetizing milk that we know as curdling has occurred. The enemies of milk are acids, salt and heat. When milk is exposed to all three of them at the same time, curdling can occur and it is the responsibility of the Chef to prevent this from happening in the preparation of a dish containing milk. To prevent curdling a few simple procedures need to be considered: When milk or cream are combined with strong acids curdling can occur. To prevent curdling the milk needs to be stabilized with a starch such as flour in a roux (cooked flour and oil together) of a waxy maize. When a milk is added to a starch product, the milk proteins are prevented from separating which is the cause of the curdling. Remember that heat speeds up the modules of the milk causing the whey and solids to be separated thus causing the milk to curled. Temper milk and cream before adding to a hot liquid. Temper is when you add small amounts of hot liquid to a cold product like milk in a separate container before adding them back to the total heated product thus equalizing the temperature of the two products. While adding the tempered liquid to the main heated liquid, use a wooden spoon or whisk to vigorously blend the two liquids together. Because heat scorches milk and cream easily, use a double boiler or steam kettle so that the milk or cream does not get direct heat transfer. Reconstituted dry milk will curdle quicker than fresh milk so extreme precautions are needed here to prevent scorching. To prevent a sauce that contains milk or cream from forming a crusting or scum when exposed to air for long periods, coat the sauce with a thin coating of melted butter. As the sauce is allowed to set, the milk solids will come back together. The larger the surface of the sauce exposed the greater the loss of moisture and the faster the crusting will occur. Important Note: All warm sauces with or without milk and cream must all be kept at a temperature above 140 degrees Fahrenheit to prevent harmful bacterial growth. Share with me at: The MUSEUM at Zazzle
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This intel was contributed by The MUSEUM
The MUSEUM
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May, 2012
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