it's a well known fact....

It's a well known fact that when boiled milk will seperate cooking the protien and seperating out the watery parts from the "milk solids" So why would a recepie call for bringing milk/cream to a boil for 30 seconds then reducing the heat to simmer for 30 minutes? 30 seconds is a long time... a very long time as you are witness to the seperation of the milk into its base elements...
So as an aside to my lovely curry dinner last night and subsequent left overs tonight I have to say the "sauce" doesn't taste different but it sure walks the fine line of texture violation when the sauce is not as smooth as it could have been had the recepie not asked you to boil it... sigh the things you learn..
It is a long road paved with many mistakes... and thanks to The good people at General Mills Cereal us singles girls will never go hungry as long as there is a box of cheerios in the house.