Perhaps the best advice to prevent milk from escaping is to keep an eye on it while adjusting the temperature.

Second tip: before you start cooking, for example, semolina porridge, pour a little water, about 5 mm, on the bottom of the pan, wait for it to boil, and then pour milk. The product will not burn, wash the dishes without much effort.

Third tip: choose the right dishes. Milk should be boiled only in glass, aluminum or steel containers. Enameled dishes are not suitable for boiling - milk will burn in it. Before boiling, rinse the container with cold water, this simple action will also prevent burning.

What needs to be done to prevent milk from escaping

In addition to the tips described, there is another very effective one that will answer the question of how to boil milk properly. Take a small saucer, lay it on the bottom in a pan so that its bottom looks up. Now pour the dairy product and turn on the fire. As the containers heat up, the saucer will begin to knock on the bottom, but no foam will form on the surface, and therefore, there will be no product boiling - the milk will not run away.

You can also boil milk in a water bath. This method has two positive aspects, the first - milk will not run away, the second - in this way you can make baked milk, increasing its preparation to an hour.

A simple and effective way to escape milk: lubricate the edges of the container with a piece of butter. The resulting grease film will create a certain border beyond which milk foam will not run away.

How long does it take to boil milk so that all its beneficial substances are preserved, and harmful ones are destroyed?

When the product heats up as much as possible, and this can be seen by the rapidly rising foam, it is necessary to reduce the fire to a minimum. When boiling, milk should boil a little. Two minutes is enough for pathogenic microbes and bacteria to die.

How much milk to boil, so that it is thick, rich and fat: it must be given heat treatment for at least half an hour.

Conducted by Nastya Sergeeva, 8 years old, and her mother Elena Vasilievna.

Morning!!! The sun looks out the window! Summer! Wow! Grandmother’s voice: “Nastya, it’s time to get up, the porridge will be ready soon!” But I don’t feel like getting up, I’ll lie down a little more .... Suddenly I hear: “Ay, ah milk escaped!” How did you run away, where did you run away, why did you run away ?? ???

Milk escaped. Run far away!

Down the stairs

Along the street it started

Flowed through the square

The guard walked around

Sneaked under the bench

Three old ladies soaked

Treated two kittens,

He warmed up and back:

Along the street flew

Puffed up the stairs

And crawled into the pan

Puffing hard.

Then the mistress arrived in time:

- Is it boiling?

- Boiled!

Boroditskaya Marina

What happens to milk when we heat it, why does it run away and how to stop it ?! What needs to be done so that milk does not run away?

1. Nastya  thinks that you need to take a wide pot, not a narrow one, then milk will not run away.

2. Mom Nastya  says you need to make the gas quieter.

3. Grandmother  says that you need to take a special pan from which milk does not run away.

In the encyclopedia, Nastya read why milk escapes. It turns out this is why:

We know that water comes in three states: steam, liquid, and ice. Milk is a liquid, and if it is heated, then the liquid will begin to evaporate, and vapor bubbles form at the bottom. The higher the temperature, the larger the bubbles and they tend to rise to the surface. Bubbles of steam pop up. And on the surface a film has already formed, i.e. foam, so nasty that children always make mom clean! And she does not release bubbles one at a time. They accumulate there, gather strength! As soon as a lot of them are gathered, milk wants to run away. And now the milk has already run away!

What to do so that milk does not run away?

Hypothesis No. 1

If you take two different pans: one small and the other wider and compare how the milk boils in them?

Does running out of milk depend on how wide the pan is?

Let's conduct an experiment: We heat milk in a glass tube, it quickly ran up! Heat the milk in an inclined tube. Why downhill? Because the inclined test tube is more heated by fire, as if it is a wide pan with milk. Milk also quickly ran up! Even faster.

Conclusion: So, it doesn’t depend on the size of the pan whether milk will run away or not! The speed with which milk escapes depends on the size of the pan. The larger the contact surface of the pan with fire, the faster the milk boils and runs off.

Hypothesis No. 2

Does milk runaway depend on fire?

The stronger the fire, the faster the milk boils and, accordingly, runs away. On low heat, milk does not run away so fast, but still runs away!

Conclusion: This means that runaway speed also depends on the strength of the fire. The stronger the fire, the faster it will run away.

Hypothesis No. 3

Grandmother has a special pan from which milk does not run away.

Why is this happening? This device consists of two vessels, one larger, the other smaller and they are inserted into each other. AT

a large contour is filled with water, and milk is placed in the container itself, and a whistle is put on the hole where the water is filled. When heated, first starts

boil water, and it evenly heats the milk. When boiling water, the whistle starts to whistle, warning us that soon the milk will be ready.

Since milk heats evenly and no bubbles form, milk does not run away.

Conclusion: So the pan helps to make sure that the milk does not run away.

Are there any other devices or ways to “pacify” milk?

To prevent milk from escaping:

And now Nastya can make a general CONCLUSION:

After all the experiments, she saw that in order not to run away the milk, one should use devices: special pans for milk, a “watchman for milk” or if there is no “watchman” - a simple glass or iron cover to the bottom, and also do not forget about the heating power (weak the fire).

Well, young scientists. Now you know the answer to one interesting question that your parents may have asked after they saw how milk escapes in the home kitchen. Did you like the experiment? We hope that while visiting your grandmother you will look for a special pan and repeat the experiment. Let's continue exploring fun science together. I invite you to explore otherswebsite sections. And if you have questions - ask them to us and we will answer them in the next issue of "PocheMuk".

Bibliography:

2. The poem "Milk Run Away" Boroditskaya Marina

3. “First questions and answers about water”, Tatiana Bukhova (translated from English).

What to do so that milk does not run away: simple tips! They say that there are two processes in the kitchen that require maximum attention - the onion and the boiling of milk. We share some secrets that will help you avoid runaway milk and burnt pots. However, no matter what tricks are used, boiling milk can not be ignored. Why milk escapes The process of boiling milk is no different from boiling water. But due to the opacity of the liquid, we do not see how air bubbles form. We can only see the film that forms when heated on the surface of milk. The higher the temperature, the thicker the film and the less ability to cool the surface layer. The liquid does not evaporate, a thin film also forms in the vapor bubbles, and as a result a foam appears. Bubbles do not float to the surface, but accumulate under the film, stretching it. At one point, it bursts, milk rises sharply, and milk foam spills out to freedom. How to boil milk properly Milk is best boiled in aluminum cookware over moderate heat. If you put on a strong fire, milk will surely burn. If milk is put on a powerful heat stream, then no tricks will help - milk will certainly run away. Pour milk into the pan not completely, but only until the middle. It is important to stir the milk almost continuously with a spoon, preventing the film from forming on the surface. Secret number 1: wash dishes with cold water. The pan in which you are going to boil milk must be rinsed with cold water and not wiped. In this case, you will not only reduce the likelihood of milk burning, but also its runaway. Secret number 2: put a saucer on the bottom of the pan If you put a small inverted saucer on the bottom of the pan, it will inhibit the process of foam formation and boiling. When heated, you will hear the saucer knocking on the bottom of the pan. Milk in this way will never run away. As a "watchman" of milk, you can use the lid for canning, laid down with the sides. It is under the cover that there will remain a sufficient amount of air, which, when heated, will expand and rush up, destroying the foam. Secret number 3: constantly stir This is the most faithful and reliable way, proven for centuries. If you constantly stir the milk, violating the resulting film, then the milk will not run away. Although this method is the most troublesome, you definitely won’t have to spend time rubbing milk that has escaped and burnt from the stove. Secret number 4: boil in a water bath Milk will not run away when boiled, if you put a pan with it in a large diameter pan with water. Thus, your milk will be heated in the most sparing mode - in a water bath. In this way, milk can boil without boiling for at least several hours. In this way, you can cook baked milk, which should be simmered over low heat for a long time. Secret number 5: grease the pan with fat Another way is to spread the edges of the pan with butter. The fat forms a film that does not allow milk foam to rise above the outlined border. Usually grease the edges of the pan with a width of two fingers. Secret number 6: put sugar in a pan If you throw a piece of sugar in a pan and boil milk under the lid, stirring occasionally, then the milk will not run away either. It is especially important to stir the milk at least once every 3 minutes. ● ● ● • • • • • • • • • • • • • • • • • • • • • • • • • Tricks "- \u003e\u003e JOIN US! "● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● Who visited our group at least a few times - LOVES at HER FOREVER !!! _____________________________________________________

It is believed that of the processes occurring in our kitchens, the greatest attention is required for the onion and boiling. How much extra work on cleaning the stove and pot does it give us runaway milk. Recall also material losses. Therefore, a couple of secrets that do not give run away milk  and leaving our pans clean will be helpful. No matter what trick we went to, you must not lose vigilance when boiling.

Reasons Why Milk Runs Away

Boiling is fundamentally similar to boiling water. But milk is not transparent and the formation of bubbles of milk vapor during boiling cannot be observed. Only the film formed by heating on the surface of milk is visually visible. Its thickness depends on the increase in temperature. does not evaporate. Bubbles of vapor build up under the film with the appearance of foam. As the bubbles accumulate, the film stretches and in the instant of the film destruction, the foam from the milk bubbles breaks out into the open, filling everything up.

Proper boiling milk

The best results when boiling gives aluminum cookware over moderate heat. Strong fire is sure to make milk run away. No tricks can argue with a powerful stream of heat, from which milk will probably run away.

Do not fill the pan to the brim. Optionally pour to the middle of the pan. The main secret is to continuously mix with a spoon so that the surface film does not appear. There are some more useful tricks when boiling milk.

The first secret is to rinse the pot with cold water.

We first rinse the pan for boiling milk with cold water, but do not wipe it. Such processing reduces not only the possibility of milk burningbut also his escapes.

The second secret is to put the saucer on the bottom of the pan.

If you turn the saucer over and place it on the bottom of the pan, then foaming and boiling will be much calmer. The process of heating milk leads to a characteristic knock on the saucer. The saucer reliably protects milk from escaping. Replacing the saucer can be a can lid, laid down side. The secret is that the air stored under the saucer or lid, expanding when heated, goes up and destroys the foam.

The third secret is constant mixing.

The oldest, but the surest way. With stirring, the milk film is mechanically destroyed and there is no reason for milk ran. The method is laborious, but true. Given that stirring does not take the effort to clean the stove and pots, it is worthwhile to make some efforts.

The fourth secret is boiling in a water bath.

We place a pan with milk in a large container with water and boil milk in a water bath. In this gentle mode, milk can boil for several hours. In this way, baked milk is prepared. The technology of languishing requires heating over low heat for a long time. A very reliable and effortless way to boil milk.

The fifth way is to grease the pan with fat.

The edges of the pan are greased with butter. The grease film creates a border that does not allow milk foam to rise above this line. The edges of the pan are smeared two fingers wide.

The fifth secret is sweet.

Put a piece of sugar in a pan with milk and boil under the lid. We periodically mix milk, which avoids problems when boiling. Stirring should be done every three minutes.