How do i get rid of burnt smell from kheer?
when we cook kheer it happens most of the time kheer burnt and stick with saucepan.The smell of burnt kheer transfer into whole kheer and it tasted not good.What can i do in this situation.
Best Answer
Use a nonstick saucepan. While there can still be some caramelization, at least burnt stuff will not stick and get burnt further.
Also, consider using the oven if you have one: Preheat the oven to 110-120°C, while bringing the pot and kheer up to temperature on the stove. Place the hot pot in the oven - this will keep it at slow cooking temperature but make it impossible to reach sufficient temperature to quickly burn anything....
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How do you get the burnt taste out of kheer?
First of all, you have to separate the milk in a new and clean utensil. After this, put 2 sticks of 1-inch long cinnamon in the desi ghee and heat it, then put this mixture in milk. By doing this, the smell of burns will be completely eradicated from the kheer.How do you get burnt smell out of custard milk?
Roast 1 bay leaf, 1 black cardamom, 1 green cardamom and 2 cloves. Once done, pour the roasted ingredients in the milk. Let it work its magic for atleast 4 hours. You will find that the pungent smell has been camouflaged properly by the mixture and the milk has infact become fragrant making it possible for consumption.How do you get rid of burnt milk taste?
1. Using bay leaves is one of the best ways to remove the burnt smell from milk. Just roast 2 bay leaves along with cardamom and cloves to get rid of the burnt milk smell. Add it to burnt milk and soon the burnt smell will get removed.What removes burnt smell?
Soak a pan in white vinegar or wash it out with a mixture of water and baking soda. The vinegar is a mild acid that will help loosen up the smelly burnt-on gunk, and the baking soda is a mild abrasive that will help you scrub it away.More answers regarding how do i get rid of burnt smell from kheer?
Answer 2
The recipe at Wikibooks cookbook acknowledges this is an issue:
The main difficulty in this dish is preventing the kheer from sticking to the bottom of the pan, that requires care.
So cook very gently indeed and stir a lot. You may even want to turn the heat off for a few minutes at a time, then turn back on low and stir constantly for a few minutes, as much of the milk is absorbed into the rice. However some of the thickening comes from cooking the milk, so as it starts to thicken you need to stir constantly.
Other recipes use more milk and reduce it further. It's almost impossible to stop that sticking on the bottom, but a heavy-based pan and gentle heat should mean that the stuck solids don't actually burn. Once it starts to stick I would stir without scraping the bottom of the pan.
You may be able to find a cheat's recipe that uses evaporated milk in place of (some of) the milk. That would mean much less reducing, and therefore less time for it to stick.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Skitterphoto, Tara Winstead, Karolina Grabowska, Michelle Leman