Vermicelli in Milk
Ingredients
Directions
Prepare
Boil the milk in a pot.
Blanch the vermicelli in boiling water to remove impurities.
Cook and serve
Drop the blanched vermicelli into the boiling milk.
Simmer gently, stirring frequently to prevent lumps.
Once tender, sweeten to taste and serve.
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
- Forms the creamy liquid that the vermicelli cooks in and softens within.
- Vermicelli
- Thickens the milk as its starch releases, giving the dish body and a soft, tender texture.
The step that matters
Simmer gently, stirring frequently. Milk can scorch on the bottom of the pot and vermicelli can clump together if heat is too high or stirring is neglected. Gentle heat and regular stirring keep the milk smooth and the pasta evenly tender.
“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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