Successfully Cooking with MILK
FOOD - Everyone loves it!
There are a huge number of different types of milk available these days. Different countries have different names for some of them:
- Regular Milk - between 3.2% and 3.8% milk fatt
- Reduced Fat - 2% milk fat
- Low Fat - less than 1.5% milk fat
- Skim - no more than 0.15% milk fat
- Modified Milk
- Ultrafiltration (UF) Milk
- Lactose Reduced Milk
- Buttermilk or Cultured Milk
- Flavoured Milk
- Fortfied Milk
- Longlife Milk
- Ultra Heat Treatment (UHT)
- Concentrated Milk
- Evaporated or Unsweetened Condensed Milk
- Sweetened Condensed Milk
- Powdered Milk
- Instant Milk Powders
All types of milk undergo one of two types of sterilizing for prolonging shelf life, they are:
Pasteurisation - milk is partially sterilised resulting in extended shelf life. Milk is heated to 72°C for no less than 15 seconds and cooled immediately, destroying any harmful bacteria and micro-organisms.
Homogenisation - passes the milk under pressure though very fine nozzles, evenly dispersing the fat globules to create a smooth, creamy texture and taste.
Milk's health benefits are known to everyone. Milk contains over 10 essential nutrients:
Calcium - Strong bones and teeth. Muscle function. Osteoporosis prevention;
Carbohydrate (Lactose) - Fuel for the body. Assists growth and vitality;
Magnesium - Muscular function. Energy transfer within body;
Phosphorus - Strong bones and teeth. Release of energy;
Potassium - Blood pressure control, muscle and nerve function;
Protein - Growth and development. Muscle strength. Healing wounds;
Riboflavin (Vitamin B2) - Growth. Healthy eyes and skin;
Vitamin A (Retinol) - Immune function. Healthy eyesight and skin;
Vitamin B12 - Brain and nerve function. Production of red blood cells;
Zinc - Immune function. Growth and development.
Some tips for cooking with milk:
- For creamy soups always add milk after pureeing.
- For moist hamburgers and rissoles, add day-old bread that has been soaked in milk and crumbled.
- Make bettert southern fried chicken by soaking chicken pieces in milk before dipping in seasoned flour and frying.
- When making risotto, replace the last cup of stock with milk for a creamier texture.
- Poach fish and seafood in milk infused with onion, peppercorns and bay leaves for extra succulence.
- Soak calamari in milk overnight to tenderize them before cooking them quickly in a wok or on a hot grill.
- For extra light scones, ensure milk is cold when added to the flour mixture.
- Fold a splash of milk to thin mayonnaise-based dressings and sauces to desired consistency.
- French toast can be made by dipping thick bread in a little milk and then beaten egg. Pan-fry in butter and serve sprinkled in cinnamon sugar.