New answers tagged milk
There is nothing you can add or do to your sauce to remove or mask the burnt taste. Really. Don't even try. Throw it out and start over, being careful not to burn it this time. For some foods, there are various tricks you can try for removing the burnt taste, but they all start with removing the burnt bits. With a sauce where you've already thoroughly ...
Your best bet is to change the pan for a clean pan, but I doubt if you can really get rid of the taste. Depends on how burnt it all was. To my knowledge, you cannot add things to burnt food to get rid of the taste.
I'm not sure your exact recipe or method, but you cannot get rid of the burnt taste or smell and you will need to start over with fresh ingredients. You don't need or want to boil the milk at any part of the process, just to heat the milk enough to activate the thickener. In the case of a classic flour roux thickened sauce you start by cooking the roux for ...
It may be your water! We recently moved into a new house that has a well. And the same thing happened when I made coffee, the milk curdled. I then made a pot with bottled water and the same milk did not curdle. Needless to say that I am having my water tested
Simple: you can freeze it. Nut milks, especially homemade versions, can be frozen successfully. It doesn't seem to be a recommended practice according to commercial producers, but I would guess that's more to do with the emulsifiers and thickeners (typically lecithin or xanthan gum) used to improve the texture of commercially produced nut milks. Assuming ...
I milk one hundred cows every morning and night with my husband. We only consume raw, unboiled milk. As long as the cows are NOT milked by hand there is no need to boil. The use of stainless steel equipment and milk cooling equipment ensures the milk quality and everyone's safety. Also, I keep our raw milk in a glass pitcher on the bottom shelf of the ...
Like rumtscho I don't think there's anything you can do to reseal the bag and increase its shelf life. If anything resealing the bag just make things worse as the extra handling of the bag can only end up transferring more germs. My mom is in a similar situation, she prefers to buy bag milk as it offers the cheapest unit price, but she doesn't consume that ...
When she opens a bag, she could pour half of the milk into another container and freeze it. Then she could move the frozen milk back to the fridge a day later so it can start thawing. That should get an extra day or two out of a bag of milk.
Nothing at all. It doesn't matter how you close the milk, 3-5 days in the refrigerator is the time it will last in the refrigerator. If your grandmother wants to spend less money on milk, she will have to buy it in smaller packages. Even if they cost more per unit, she'll have to calculate the price when taking in account the waste from the bag.
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