Show low heating prevents scorching of utensils A little scorching on the bottom of the kettle can affect both the flavor and appearance of food A bad scorch can entirely spoil a batch ol oj food and damage the kettle as well especially if the kettle is enamel ware most home cooks know that some foods scorch more easily than others milk for example aher cooked directly on the stove soon browns and burns on the bottom un less the heat is very low protein in the milk coagulates as the heat beat reaches it the coagulated protein adheres closely to the pan soon becomes dry and then burns this is why recipes for milk dishes such as white sauce cocoa and custard suggest heating the milk in a double boiler other familiar scorchers scorcher chers 4 are cheese and eggs the protein coagulates in the same way one reason for always cooking cheese ox 01 egg dishes at low heat some mixtures scorch easily be cause the heavy solid part settles to the bottom in a close rather dry c ir N layer leaving the liquid or watery part on top the cook seeing only the liquid on top often forgets what whal is going on at the bottom of the pan and scorching results famil aar scorchers chers of this kind are bean and pea soups chowders catsup chili sauce and apple butter low even heat and frequent stirring are advised to prevent scorching 01 ol such mixtures |