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milk
temperature
food preparation
cauterized
[2008]
[Attendee]
I put it in warm water, so that doesn't ruin the?
[Aajonus]
It doesn't harm it at all. Not unless you cook it over 105°.
[Attendee]
No, no, no, no. The warm water from the tap.
[Aajonus]
Yeah, just put it there, but I mean, some people put 120° water in there and put it in there for a little while, the refrigerated milk or cool milk or warm room temperature milk is gonna get too hot.
You have to kind of test it and see how long it takes for the milk to get warm, and it doesn't exceed 105° with the temperature of your tap water.
[Attendee]
Because just in terms of molecular structural, obviously it's warmer, more spread out, which means it's going to be more easily digested I would assume?
[Aajonus]
Above 105°, it doesn't do that.
It would take 120° to 123° for it to start expanding.
[Attendee]
Which you don't want?
[Aajonus]
Absolutely not. Cuz you cauterized your potassium and your phosphorus at 98°.
[Attendee]
So, is it still okay to put it in warm water?
[Aajonus]
Absolutely. Yeah, definitely.
