Heating milk causes the water to evaporate from the surface and a thick layer to form on top. This thick layer is a combination of fats and proteins that remain after the water evaporates.
Eventually, the water vapor is not able to penetrate the thick layer of fat and proteins so it gets trapped underneath. There may be some bubbling around the edges of the top layer, but it is difficult to determine what is happening beneath it. Once enough water vapor accumulates below the top layer, the pressure is great enough to cause the water vapor to literally explode through the thick layer on top.Learn More
To melt a stick of butter, dice it into small pieces, place the pieces in a microwave-safe bowl and microwave the butter on low power until it is melted. There are a few ways to melt butter, but the easiest method involves using a microwave.Full Answer >
Virtually all cheeses available for purchase at supermarkets and cheese shops are as close to gluten-free as possible, which means they all contain an undetectable level of gluten. The main ingredients in cheese are milk, rennet (a milk-curdling enzyme), and bacteria (which ferments the milk).Full Answer >
Incorporate 1 to 2 teaspoons of salt per pound into softened butter by creaming them together, or melt the butter and stir the two ingredients together. Fine-grained salt is recommended in order to avoid a finished product with a grainy texture.Full Answer >
If the brie cheese is refrigerated, the rind is easy to remove by trimming it off. If the brie cheese has been sitting at room temperature, the cheese can be scooped away from the rind after cutting into it.Full Answer >