When it comes to cooking raw noodles, many people will think of boiling them in water, but in fact, milk is a better choice. Daily Meal reports that cooking noodles with milk can create noodles with more savory sauce, and can also save time to make creamy fried noodles (roux), but be careful not to cook at too high temperatures to avoid the bitterness of the milk.
The report pointed out that adding some water to the noodles is an important step when cooking most noodles, because the flour that flows into the water during the cooking process can help emulsify and make the sauce thicker. Cooking raw noodles with milk can make the milk powder in the milk and turn into thicker sauce. If you want to make a bowl of sticky cheese macaroni or a bowl of noodles, cooking raw noodles with milk will make the whole dish different.
However, there are several things to pay attention to when cooking noodles with milk. First of all, milk is different from salted water. Milk will boil and burn at high temperatures. When it is the base of the sauce for the noodles, if it is heated to a certain temperature and cook the noodles, it will make the dishes bitter. If it is used at low temperatures, the milk may burn if it is too long when it is cooked. However, if you don’t mind spending more time and keep stirring while cooking, cooking noodles with milk will give you a delicious noodles with thick sauce.
The report pointed out that milk boils at about 180 degrees Celsius (about 82 degrees Celsius), and the boiling point is lower than water, so when cooking noodles with milk, you should slowly boil them over low heat, rather than boiling them in boiling water like when cooking noodles; when using milk, it is also important to stir continuously, because the burnt milk fat will stick to the bottom, causing the milk to produce a bitter burnt smell, and finally it is poured into the noodles.
Milk also increases creamy flavor and moisture, so it becomes a good weapon for heating noodles that become dry due to refrigeration. Add a few spoons of milk to the noodles you want to heat up to restore the original sticky state of the noodles made the day before.
Responsible editor: Gu Zihuan