BYC Café

[pennyJo1960]

The flavor was spot on I would not change that, the alteration I believe split the milk half milk half water watch so the milk does not break or use half and half

 

[Meg-in-MT]

The flavor was spot on I would not change that, the alteration I believe split the milk half milk half water watch so the milk does not break or use half and half

What's your elevation, Penny? I only had milk break once on a recipe I've made 100 times. The difference was I was making it in Oregon for my mama and the elevation was about 70'. That was the only possible thing I could come up with. Do you think that's why?

By the way, that's a chicken/bacon/penne pasta and super delicious. I'll have to share on the other thread (though it isn't my recipe).

 

[ronott1]

What's your elevation, Penny? I only had milk break once on a recipe I've made 100 times. The difference was I was making it in Oregon for my mama and the elevation was about 70'. That was the only possible thing I could come up with. Do you think that's why?

By the way, that's a chicken/bacon/penne pasta and super delicious. I'll have to share on the other thread (though it isn't my recipe).

Sauces usually break because they heat up too fast. The higher the fat content, the less likely the sauce will break so whole milk, half and half(light cream) or cream are better for sauces

 

[Meg-in-MT]

Sauces usually break because they heat up too fast. The higher the fat content, the less likely the sauce will break so whole milk, half and half(light cream) or cream are better for sauces

So...nothing to do with elevation? I wonder if it was the milk. Or maybe it was a combination of things. At home I use whole milk and farm raised pork. I don't recall what % milk I used, but it was store bought bacon. Hmm...well you shot my theory in the arse Very good to know, though. Thanks for sharing, Ron!

 

[ronott1]

So...nothing to do with elevation? I wonder if it was the milk. Or maybe it was a combination of things. At home I use whole milk and farm raised pork. I don't recall what % milk I used, but it was store bought bacon. Hmm...well you shot my theory in the arse Very good to know, though. Thanks for sharing, Ron!

It was likely the milk and or the different stove being used.

 

[pennyJo1960]

What's your elevation, Penny? I only had milk break once on a recipe I've made 100 times. The difference was I was making it in Oregon for my mama and the elevation was about 70'. That was the only possible thing I could come up with. Do you think that's why?

By the way, that's a chicken/bacon/penne pasta and super delicious. I'll have to share on the other thread (though it isn't my recipe).

Do not think it had to do with elevation we are not sea level but like maybe 1000 feet
used plain store bought milk bad move I am sure nope did not heat fast will use 1/2 and 1/2 and water mix next time

 

[Meg-in-MT]

Do not think it had to do with elevation we are not sea level but like maybe 1000 feet
used plain store bought milk bad move I am sure nope did not heat fast will use 1/2 and 1/2 and water mix next time

By using half and half and water you are upping that fat content? Is that why?

 

[pennyJo1960]

the 1/2 n 1/2 does give a a higher fat content and does break as fast as milk will
if I making a heavy gravy I always use 1/2 n 1/2 flash point in gravy milk will full tilt at high heat break

 

[Ribh]

Caught up but it seems I missed all the excitement. A certain thread has disappeared into the wild blue yonder. Some amazing cooks here & some very beautiful birds!

 

[Chickassan]

I might need thicker curtains!

This sounds like a quote from an old war movie. I picture you with a big, fat, chewed on cigar in your mouth when you say that.