Another Non-fat Dry Milk Question

Same just add it to the spice blend then whisk in water.

Pugsbrew said:

Thanks guys.  I didn't know if it were some kind of chemical transformation that could only be achieved by breaking it down.  Just a beginner here.

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The reason some may do that is to get it down to a fine particulate size as the rest of the seasonings because they are going to mix the cure into their cubed meat and allow it to set overnight to 48 hours before grinding. I know a fellow that does that because his hands aren't what they used to be and he can't mix for long periods of time.

Like the others, I mix it in with the liquid of choice along with the cure and spices.

Late to the party but I just mix it in as is also.

is there a certain brand of NFDM everyone uses or just go to the grocery store and pick some up? Carnation brand?

thanks Adam -  i assume a walmart "great value" brand or others similar would be fine to use?

If you want smaller particles, look for non-fat dry milk made with the "spray process." I think you will find that this is exactly what you are looking for.

If you can't get it in your grocery store, you can definitely get it at most "health food" stores, as well as many specialty stores.

The product is not quite as fine a flour, but it is closer to that than the big particles you get with the usual Carnation brand non-fat dry milk.

I usually buy whatever is cheaper... store brands seems to work just fine. And as far as larger granules I don't think it really matters as I would think that they dissolve into he mix regardless of what size they are.

OK, Stupid question time ! If we're going to reconstitute it with water, why not just use skim milk instead ?

mosparky said:

OK, Stupid question time ! If we're going to reconstitute it with water, why not just use skim milk instead ?

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. If you were to use skim milk the it would not be concentrated enough to do any good for your sausage mix. To rehydrate milk powder you use about 3T per cup of water. For 5lbs of sausage you would use 1c non fat dry milk powder and up to 1cup water

mosparky said:

 
OK, Stupid question time ! If we're going to reconstitute it with water, why not just use skim milk instead ?

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I used to take powdered milk when backpacking. It weighs a few ounces, but the skim milk equivalent would have weighed eight pounds (water is eight pounds per gallon).

However, most uses for skim milk are not for simply replacing skim milk, but instead are used to add protein to a recipe in order to change what happens when the thing you are making is subjected to heat.

BTW, to get back to the OP's question, the reason particle size is important is that many recipes do NOT call for dissolving the powder, and therefore the powder size is really, really important. The following recipe will absolutely fail if you use normal "large granule" powdered milk, right out of the box. I have highlighted, near the end of the recipe, the instructions that show how the powdered milk is being used. I have actually cooked this recipe, and it failed because I didn't use "spray process" milk. I used to get spray process milk at health food stores, back in the 1970s. I haven't seen it for a long time, but I'm sure it is still available.

Putting the powdered milk in a blender, prior to using it, would probably work, but it is an extra step, and the stuff might get all over the place. A PIA, for sure.

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Grilled Glazed Boneless, Skinless Chicken Breasts

Serves 4

Glaze

2      tablespoons rice vinegar

1      teaspoon cornstarch

⅓     cup hoisin sauce

2      tablespoons light corn syrup

1-2  tablespoons Sriracha sauce (Chili peppers & vinegar)

1      teaspoon grated fresh ginger

¼     teaspoon five-spice powder

Whisk vinegar and cornstarch together in small saucepan until cornstarch has dissolved. Whisk in hoisin, corn syrup, Sriracha, ginger, and five-spice powder. Bring mixture to boil over high heat. Cook, stirring constantly, until thickened, about 1 minute. Transfer glaze to bowl.

Chicken

¼     cup salt

¼     cup sugar

4      (6- to 8-ounce) boneless, skinless chicken breasts, trimmed

2      teaspoons nonfat dry milk powder

¼     teaspoon pepper

Dissolve salt and sugar in 1½ quarts cold water. Submerge chicken in brine, cover, and refrigerate for at least 30 minutes or up to 1 hour. Remove chicken from brine and pat dry with paper towels. Combine milk powder and pepper in bowl.

Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn other burner(s) to medium-high.

Clean and oil cooking grate. Sprinkle half of milk powder mixture over 1 side of chicken. Lightly spray coated side of chicken with oil spray until milk powder is moistened. Repeat on second side.

Place chicken, skinned side down, over hotter part of grill and cook until browned on first side, 2 to 2½  minutes. Flip chicken, brush with 2 tablespoons glaze, and cook until browned on second side, 2 to 2½ minutes. Flip chicken, move to cooler side of grill, brush with 2 tablespoons glaze, and cook for 2 minutes. Repeat flipping and brushing 2 more times, cooking for 2 minutes on each side. Flip chicken, brush with remaining glaze, and cook until chicken registers 160 degrees, 1 to 3 minutes. Transfer chicken to plate and let rest for 5 minutes before serving.