To cook milk or sauces until the solid and liquid seperates. Semisolid pieces of coagulated protein developes in the food when there is an acidic substance added to it or when milk or egg based sauces are overheated.
To cook milk or sauces until the solid and liquid seperates. Semisolid pieces of coagulated protein developes in the food when there is an acidic substance added to it or when milk or egg based sauces are overheated.