To avoid curdling in acidic liquids combined with milk or cream please read the followings A stock needs to be thickened before adding milk or thicken the milk before adding it to stock. Roux or cornstarch can be used as a thickened agent .
Good to know-How to make clarified butter
Best butter to cook with is clarified butter. Water and mineral residues are removed and this butter can stand a high smoking point. 1. Melt raw butter 2. Skim surface several time to remove froth 3. Keep heating the butter on moderate heat until it separates and the water will be left at the bottom […]
Good to know , how to prevent burns
Good to know, how to prevent burns in a cooking environment,
Smart Food Solutions 