The trouble with cooking milk solids in butter or other fats is the fat. Sometimes we are looking for just the roasted and caramelized flavors and aromatics. We have toasted milk solids in the oven and the results were good if not a bit uneven. Today we employed our pressure cooker to toast some milk solids. We filled a mason jar with the solids and closed it tight. We placed the jar in a pressure cooker with some water and cooked the milk solids for ninety minutes. The results were wonderful: an even toasting with a dark rich flavor and aroma. The results also have us wondering about toasting and infusing other ingredients from seeds and nuts to spices and aromatics to be infused in fats.
