What would you do if you bought $27k worth of fence for a planned dog park whose plans were nixed?
Well, the local paper reports that the [redacted] has plans to expand the existing dog park at [redacted] Park. Not bad news . . .
They also said a plan for a second dog park is still in the works but it will be moved to the yet-to-be-built [redacted] Park, which will be located east of [redacted] Road and south of [redacted] Road.
Saturday, November 24, 2007
Tuesday, November 6, 2007
Curdled Milk in Potato Soup
Our potato soup has little white specks in it, and after doing a little bit of searching online, it was because the milk has curdled.
According to Google, milk curdles when it is heated. Curdled milk is not bad milk. If it were bad, it would taste and smell sour. The process of curdling binds the proteins together to form clumps. The same process occurs when yogurt is made. In yogurt production, milk is heated in order for the proteins to bind.
To avoid this process and the associated lack of visual appeal, we have a couple of options:
(1) Don't add the milk until we're ready to eat the soup. If we do this, the milk has to be heated slowly before it is added to the soup. Cold milk added to hot soup will curdle the milk on contact. (2) Add a pinch of baking soda. This base neutralizes the lactic acid in the milk. It also negates the acidic effect that any salt required by the recipe would cause. One side effect is that it may change the taste of the soup. (Does baking soda taste?)
(3) Don't leave the soup unattended. Keep the temperature on low and stir the soup to avoid heat build-up.
Now the question is, how does a person reheat the soup without causing it to curdle? We'll soon find out . . .
According to Google, milk curdles when it is heated. Curdled milk is not bad milk. If it were bad, it would taste and smell sour. The process of curdling binds the proteins together to form clumps. The same process occurs when yogurt is made. In yogurt production, milk is heated in order for the proteins to bind.
To avoid this process and the associated lack of visual appeal, we have a couple of options:
(1) Don't add the milk until we're ready to eat the soup. If we do this, the milk has to be heated slowly before it is added to the soup. Cold milk added to hot soup will curdle the milk on contact. (2) Add a pinch of baking soda. This base neutralizes the lactic acid in the milk. It also negates the acidic effect that any salt required by the recipe would cause. One side effect is that it may change the taste of the soup. (Does baking soda taste?)
(3) Don't leave the soup unattended. Keep the temperature on low and stir the soup to avoid heat build-up.
Now the question is, how does a person reheat the soup without causing it to curdle? We'll soon find out . . .
Subscribe to:
Posts (Atom)