Food & Drink Poaching with Milk May Seem Unusual—But This is Why You Should Be Doing It

10:22  13 september  2017
10:22  13 september  2017 Source:   Food52

Scientists Figured Out the Optimal Length of Time to Dunk an Oreo

  Scientists Figured Out the Optimal Length of Time to Dunk an Oreo Leave it in milk for four seconds.Tadd Truscott, who runs the lab, tells Salt Lake City’s KSL that the question about optimized dunking time “kept coming up” with colleagues. Naturally, they all had strong opinions, and proceeded to “kind of argue about it.” To settle the matter, they set up two weeks of milk stress tests to definitively ascertain how long an Oreo can last before falling apart. According to their exhaustive study, the cookie will soak up 50 percent of possible fluids in just one second. By the fourth second, it’s “reached maximum absorption,” so is therefore “best eaten then.

Poaching in milk may feel contrary to your most basic kitchen instincts— you heat the milk ? And then put meat? Or vegetables? Watch how he does it in the video below

Good & Great Foods to Drown in Milk . The Reasons Milk Makes for Great Infusions. This Huggable, One-Pot Braised Squash is Dinner Tonight & Lunch Tomorrow. Poaching with Milk May Seem Unusual — But This is Why You Should Be Doing It .

  Poaching with Milk May Seem Unusual—But This is Why You Should Be Doing It © Provided by Shutterstock When milk’s involved, magic happens. We’re partnering with Milk Life to learn all about the essential role the farm-fresh beverage plays in elevating everyday recipes—and sharing recipes, tools, and tips for incorporating milk’s rich and smooth texture into wholesome at-home cooking. Read up here.

Poaching in milk may feel contrary to your most basic kitchen instincts—you heat the milk? And then put meat? Or vegetables? Or egg?! —but milk has been a poaching liquid as long as anyone has poached anything: Think of the classic old Italian recipe maiale al latte—pork cooked in milk—wherein a hunk of pork shoulder or loin poaches in a milk bath. The result is a super-tender piece of meat surrounded by what once was milk and what now is heaps of super thick, golden, buttery sauce. Now replicate that experience for fish, cauliflower, chicken. We’re starting to feel a little happier about fall. You?

Scientists Figured Out the Optimal Length of Time to Dunk an Oreo

  Scientists Figured Out the Optimal Length of Time to Dunk an Oreo Leave it in milk for four seconds.Tadd Truscott, who runs the lab, tells Salt Lake City’s KSL that the question about optimized dunking time “kept coming up” with colleagues. Naturally, they all had strong opinions, and proceeded to “kind of argue about it.” To settle the matter, they set up two weeks of milk stress tests to definitively ascertain how long an Oreo can last before falling apart. According to their exhaustive study, the cookie will soak up 50 percent of possible fluids in just one second. By the fourth second, it’s “reached maximum absorption,” so is therefore “best eaten then.

Poaching with Milk May Seem Unusual — But This is Why You Should Be Doing It . (Some breads are done at 190 degrees, so if your cookbook says that, do that instead). Works great; you won't ever get doughy bread again, especially if you check it after 15 minutes (and maybe in another

Poaching with Milk May Seem Unusual — But This is Why You Should Be Doing It . Aluminum foil isn’t the most eco-friendly way to store produce, but it might be worth it in the name of preventing food waste.

Why poach in milk? Well, the tenderness is one reason: The lactic acid in dairy milk tenderizes whatever it is you’re cooking (and this means, as a bonus, that you can use tougher, more muscular, and thus more flavorful and also less expensive, cuts of meat, like the pork shoulder in maiale al latte). It also makes its own sauce: Simply remove the meat or fish or vegetable you’ve cooked in it once it’s done, reduce the milk, and ta-da!

Basic Milk Poaching

By Food52

  • 4 boneless chicken breasts/1 to 2 pounds firm white fish filet/1 to 2 vegetable “steaks”
  • 2 teaspoons kosher salt, plus more as needed
  • 2 ounces butter
  • 2 shallots, thinly sliced
  • 4 cloves garlic, thinly sliced
  • 6 to 8 branches woody herbs (thyme, sage, rosemary, oregano)
  • 1 teaspoon all-purpose flour (for gluten-free, use rice flour)
  • 1 quart whole or 2% milk, plus more as needed
  • Zest of 1 lemon, removed with a vegetable peeler
  • 1/2 teaspoon freshly ground black pepper, plus more as needed
  • pinches nutmeg

View Full Recipe

The Debate Is Over: Here’s the Truth About Refrigerating Butter

  The Debate Is Over: Here’s the Truth About Refrigerating Butter Butter can make even the blandest piece of toast taste good. You’re probably thinking, 'Butter is dairy, there’s no way I can leave it out on the counter.' You’re actually wrong; you don’t need to refrigerate butter. The USDA listed butter as the only dairy food that is safe to keep in a power outage.

Poaching with Milk May Seem Unusual — But This is Why You Should Be Doing It .  Recipes. More Great Articles. Why You Should Be Souring Your Milk (on Purpose).

Poaching with Milk May Seem Unusual — But This is Why You Should Be Doing It . over 2 years ago Allison Kuznia. I feel like this is pretty much every baked good

Related: Low-Calorie Coconut Milk Iced Coffee (Cooking Light)

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Is It A Myth That Dairy Builds Strong Bones? .
Milk does a body good, right? Right? While that’s a catchy ad slogan, some recent research calls into question the conventional “milk builds strong bones” wisdom. While that’s a catchy ad slogan, some recent research calls into question the conventional “milk builds strong bones” wisdom.

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