Vermicelli and Milk
Ingredients
Directions
Boil the milk in a saucepan.
Once boiling, add the vermicelli.
Season or add flavor as desired.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Milk
- Provides the liquid that the vermicelli absorbs and cooks in, giving the dish its creamy body.
- Vermicelli
- Thin pasta that softens as it cooks in the milk, adding starch that thickens the liquid and gives a tender texture.
The step that matters
Adding the vermicelli to boiling milk. Milk can scorch and boil over once it is hot, and it sticks to the bottom of the pan easily. Stirring while the vermicelli cooks spreads the starch and keeps the milk from catching and burning on the base of the saucepan.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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