Skin Formation

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
The formation of scum or skin on top of heated milk or milk sauces is caused by coagulation of proteins in contact with air. Prevent it by covering the utensil or by coating the surface with a layer of melted fat.

Figure 25.1 Whipping cream.

  • The cream has begun to thicken.

  • The cream has reached the soft-peak stage. Stop at this stage if the cream is to be folded into a batter or other mixture.

  • The cream has reached the firm-peak stage. Whipping beyond this stage causes the cream to break or separate.