idun Posted June 6, 2012 Share Posted June 6, 2012 I have just made a chowder and my recipe states that I have to boil potatoe cubes in milk. No matter how gently or harshly I do this, the milk always sticks to the bottom of the pan and is brown and horrible. I always tip it into another pan before finishing with the fish etc. Anyone got any astuces that might/will stop the milk sticking. Link to comment Share on other sites More sharing options...
Pierre ZFP Posted June 6, 2012 Share Posted June 6, 2012 When I make chowder I boil the potato cubes in water, or microwave them first. Never heard of boiling in milk as I can't see it softening the pots well and could impart a burnt taste like UHT milk I would have thought. Link to comment Share on other sites More sharing options...
idun Posted June 6, 2012 Author Share Posted June 6, 2012 This recipe was kindly given to me by a lady from Cape Cod and it is definitely made with milk boiled potatoes. They are cubed about 15ml. And they take about 15 to 20 mins to soften. Depending on the potatoes used, the chowder can be thickened naturally by the potato starch. It is as good a recipe as we had whilst we were there. I tend to make it with salmon and scallops these days, but sometimes with clams. There isn't a burnt taste, just a delicious one[:D] But I still have a messy pan to clean though. Link to comment Share on other sites More sharing options...
Ejc Posted June 6, 2012 Share Posted June 6, 2012 Any chance of the recipe please? It sounds delicious Link to comment Share on other sites More sharing options...
Rabbie Posted June 6, 2012 Share Posted June 6, 2012 [quote user="idun"]Anyone got any astuces that might/will stop the milk sticking. [/quote]I find if I rinse out the pan with cold water before adding the water it does not stick so much. I also find it helps to heat the milk using a lower setting under the pan. Link to comment Share on other sites More sharing options...
idun Posted June 6, 2012 Author Share Posted June 6, 2012 Thanks, I'll give that a try. Link to comment Share on other sites More sharing options...
andyh4 Posted June 6, 2012 Share Posted June 6, 2012 Try using a Bain Marie or as it is known in Eymet Bain Mairie[:)] Link to comment Share on other sites More sharing options...
idun Posted June 6, 2012 Author Share Posted June 6, 2012 Yes, that would probably take ages for the patates to cook, but far less messy. Another thing to try. Link to comment Share on other sites More sharing options...
Alan Zoff Posted June 7, 2012 Share Posted June 7, 2012 The purists might frown but what about softening the spuds in a saucepan of water then finishing off in milk in a glass bowl in the microwave? Have not cooked this particular item but we sometimes use a combination of the oven or hotplate and the microwave to good effect.Despite trying various tips, milk invariably "catches" on the base of our saucepans unless the heat is kept very low. Link to comment Share on other sites More sharing options...
idun Posted June 7, 2012 Author Share Posted June 7, 2012 If I use a bain marie I would put the potatoes and milk, salt and pepper in a bowl and put it on top of the saucepan with the water in it. I would never make this chowder recipe with other than milk. Link to comment Share on other sites More sharing options...
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