Milk soup with pasta is one of the most delicious and nutritious first courses.
However, amateur cooks do not often undertake to prepare this dish, so they do not always remember some of the nuances of the process.
As a result, cooking milk soup can be accompanied by gross errors, due to which the dish will not turn out very tasty.
So, what mistakes should you avoid when preparing hot liquid food?
Using unsuitable utensils
The pot chosen for making milk soup should have a fairly thick bottom.
If the bottom of the dish is thin, the milk may burn. The taste of the dish will be spoiled.
Avoid Pre-cooking Pasta
You shouldn't put dry pasta into a milk drink. Especially if it's not vermicelli.
By the time the product is added to the milk, it should already be partially cooked.
Therefore, before you start making the soup, you should keep the pasta in boiling plain water for a couple of minutes.
Otherwise, the cook may find himself in a difficult situation: the pasta has not yet had time to reach readiness, and it is impossible to continue cooking the soup due to the risk of burning milk.
