Cooking Tips
For creamy pumpkin, zucchini, broccoli or asparagus soups always add milk after puréeing. For moist hamburgers and rissoles, add day-old bread that has been soaked in milk and crumbled.
Make the best southern fried chicken by soaking chicken pieces in milk before dipping in seasoned flour and frying.
When making risotto, replace the last cup of stock with milk for the creamiest of textures.
Poach fish and seafood in milk infused with onion, peppercorns and bay leaves for extra succulence.
Soak squid tubes (calamari) in milk overnight to tenderise them before cooking them quickly in a wok or on a hot grill.
For extra light scones, ensure milk is cold when added to the flour mixture.
Fold a splash of milk to thin mayonnaise-based dressings and sauces to desired consistency.
The best French toast is made by dipping thick bread in a little milk and then beaten egg. Pan-fry in butter and serve sprinkled in cinnamon sugar.
Try using milk flavoured with espresso coffee, good quality chocolate or freshly grated spices, in old-fashioned favourites like bread ‘n’ butter pudding, crème caramel, brulee or pouring custards.
Great partnerships with a glass of milk:
- Chocolate cake
- Cookies
- Sticky date pudding
- Brownies
- Muffins
- Toasted cheese sandwich
Milk and cereal are a breakfast favourite. For cooler mornings, try hot milk on cereal for a warming treat.