Did u know this .. ... .
1 Powdered milk or dried milk is a manufactured dairy product made by evaporating milk to dryness. One purpose of drying milk is to preserve it; milk powder has a far longer shelf life than liquid milk and does not need to be refrigerated, due to its low moisture content.
2 Baked milk is a variety of boiled milk that has been particularly popular in Russia, Ukraine and Belarus. It is made by simmering milk on low heat for eight hours or longer.
3 Coconut milk powder is an ingredient in most Southeast Asian cooking and is not the liquid inside a coconut. It is prepared by soaking the grated flesh of a coconut in hot water or scalded milk, then straining the combination. Coconut milk is classified as thick, thin, or coconut cream. Thick coconut milk is the result of the first soaking and squeezing. If this milk is refrigerated it separates, and the top layer is the cream. Thin coconut milk is what is produced when one steeps the coconut meat a second time and then strains.
4 Canned coconut milk separates naturally. The top layer can be spooned off for recipes calling for cream, or the two layers can be mixed together to get the most commonly called-for thick coconut milk.
5 Powder-like, fine texture, and white, coconut milk powder is manufactured through the spray drying process of raw unsweetened coconut cream. Very different from the more widely available and coarser desiccated coconut made from the white coconut meat, coconut milk powder is a good substitute for fresh coconut milk.
6 Condensed milk is cow's milk from which water has been removed. It is most often found in the form of sweetened condensed milk, with sugar added, and the two terms 'condensed milk' and 'sweetened condensed milk' are often used for it.
7 Sweetened condensed milk is a very thick, sweet product which when canned can last for years without refrigeration if unopened. Though there have been unsweetened condensed milk products, they spoiled far more easily and are uncommon nowadays. Condensed milk is used in numerous dessert dishes in many countries.
8 Evaporated milk, also known as dehydrated milk, is a shelf-stable canned milk product with about 60% of the water removed from fresh milk. It differs from sweetened condensed milk, which contains added sugar. Evaporated milk is fresh, homogenized milk from which 60 percent of the water has been removed. After the water has been removed, the product is chilled, stabilized, packaged and sterilized.
9 Filled milk is any milk, cream, or skim milk that has been reconstituted with fats, usually vegetable oils, from sources other than dairy cows. Pure evaporated filled milk is generally considered unsuitable for drinking because of its particular flavor, but is equivalent to unadulterated evaporated milk for baking and cooking purposes.
10 Scalded milk is milk that has been heated to 82 °C (180 °F).
At this temperature, bacteria are killed, enzyme in the milk is destroyed, and many of the proteins are denatured. Since most milk sold today is pasteurized, which accomplishes the first two goals, milk is typically scalded to increase its temperature, or to change the consistency or other cooking interactions due to the denaturing of proteins.
During scalding, a milk watcher (a cooking utensil) may be used to prevent both boiling over and scorching (burning) of the milk.
Scalded milk is called for in the original recipes for Béchamel sauce, as adding hot liquid, including milk, to a roux was thought less likely to make a lumpy sauce or one tasting of raw flour.
Scalded and cooled milk is used in bread and other yeast doughs.
1 Powdered milk or dried milk is a manufactured dairy product made by evaporating milk to dryness. One purpose of drying milk is to preserve it; milk powder has a far longer shelf life than liquid milk and does not need to be refrigerated, due to its low moisture content.
2 Baked milk is a variety of boiled milk that has been particularly popular in Russia, Ukraine and Belarus. It is made by simmering milk on low heat for eight hours or longer.
3 Coconut milk powder is an ingredient in most Southeast Asian cooking and is not the liquid inside a coconut. It is prepared by soaking the grated flesh of a coconut in hot water or scalded milk, then straining the combination. Coconut milk is classified as thick, thin, or coconut cream. Thick coconut milk is the result of the first soaking and squeezing. If this milk is refrigerated it separates, and the top layer is the cream. Thin coconut milk is what is produced when one steeps the coconut meat a second time and then strains.
4 Canned coconut milk separates naturally. The top layer can be spooned off for recipes calling for cream, or the two layers can be mixed together to get the most commonly called-for thick coconut milk.
5 Powder-like, fine texture, and white, coconut milk powder is manufactured through the spray drying process of raw unsweetened coconut cream. Very different from the more widely available and coarser desiccated coconut made from the white coconut meat, coconut milk powder is a good substitute for fresh coconut milk.
6 Condensed milk is cow's milk from which water has been removed. It is most often found in the form of sweetened condensed milk, with sugar added, and the two terms 'condensed milk' and 'sweetened condensed milk' are often used for it.
7 Sweetened condensed milk is a very thick, sweet product which when canned can last for years without refrigeration if unopened. Though there have been unsweetened condensed milk products, they spoiled far more easily and are uncommon nowadays. Condensed milk is used in numerous dessert dishes in many countries.
8 Evaporated milk, also known as dehydrated milk, is a shelf-stable canned milk product with about 60% of the water removed from fresh milk. It differs from sweetened condensed milk, which contains added sugar. Evaporated milk is fresh, homogenized milk from which 60 percent of the water has been removed. After the water has been removed, the product is chilled, stabilized, packaged and sterilized.
9 Filled milk is any milk, cream, or skim milk that has been reconstituted with fats, usually vegetable oils, from sources other than dairy cows. Pure evaporated filled milk is generally considered unsuitable for drinking because of its particular flavor, but is equivalent to unadulterated evaporated milk for baking and cooking purposes.
10 Scalded milk is milk that has been heated to 82 °C (180 °F).
At this temperature, bacteria are killed, enzyme in the milk is destroyed, and many of the proteins are denatured. Since most milk sold today is pasteurized, which accomplishes the first two goals, milk is typically scalded to increase its temperature, or to change the consistency or other cooking interactions due to the denaturing of proteins.
During scalding, a milk watcher (a cooking utensil) may be used to prevent both boiling over and scorching (burning) of the milk.
Scalded milk is called for in the original recipes for Béchamel sauce, as adding hot liquid, including milk, to a roux was thought less likely to make a lumpy sauce or one tasting of raw flour.
Scalded and cooled milk is used in bread and other yeast doughs.
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