Sat, Jan-21-06, 19:32
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Senior Member
Posts: 858
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Plan: Atkins
Stats: 245/220/205
BF:
Progress: 63%
Location: Morristown, NJ, USA
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Quote:
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Originally Posted by ddaniels
So I should add the thickener with the liquid rather than sort of blending it in with the butter? Is that because the vegetable thickener doesn't have to have the starch bits get coated with the butter? (My knowledge of food science is pretty sketchy!)
The other question I have is, it's alright to bring the milk to a light boil? I thought you can't boil milk. However, I have no idea why that is, I think I just always thought that. As I said, my knowledge of food science is not great!
Thanks Scott and GinaLeanne for your help!!!
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You're very welcome! 
Yes, add the thickener to the liquid rather than blending it with the butter.
Yes, not starch (soluble gum fiber) doesn't work like starch- you can't coat it with butter like flour.
Milk can be boiled. It goes through slight changes that make it unsuitable for certain recipes, so that's maybe where you heard it. For sauce/soup making, boiling milk is fine. Just make sure you bring it to a boil before you add the beer/cheese, not after.
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