SCALDED CREAM Meaning and
Definition
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Scalded cream is a term used in culinary contexts to describe a type of cream that has been heated to a high temperature, just below boiling point, before being incorporated into a recipe. The process of scalding involves heating the cream in a saucepan until small bubbles are formed around the edges and steam begins to rise from the surface. This ensures that the cream is pasteurized and free from any potentially harmful bacteria, while also altering its properties for specific culinary purposes.
Scalded cream is commonly used in various dessert recipes, such as custards, puddings, and ice creams. The act of scalding cream helps to enhance the texture and flavor, imparting a light, creamier consistency to the final dish. Additionally, scalding cream can also aid in better incorporating other ingredients, such as sugar or flavorings, resulting in a smoother and more balanced overall taste.
The temperature reached during the scalding process is carefully controlled to prevent the cream from boiling over or curdling. Boiling cream can cause it to break down, resulting in a grainy or separated texture. Therefore, scalding cream is a technique that requires attentiveness and precision to achieve the desired outcome.
Overall, scalded cream is a term used to describe cream that has been heated to just below boiling point to sterilize it and improve its texture and flavor when used in various sweet culinary preparations.
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Cream raised from milk by heat.
Etymological and pronouncing dictionary of the English language. By Stormonth, James, Phelp, P. H. Published 1874.
Common Misspellings for SCALDED CREAM
- acalded cream
- zcalded cream
- xcalded cream
- dcalded cream
- ecalded cream
- wcalded cream
- sxalded cream
- svalded cream
- sfalded cream
- sdalded cream
- sczlded cream
- scslded cream
- scwlded cream
- scqlded cream
- scakded cream
- scapded cream
- scaoded cream
- scalsed cream
- scalxed cream
- scalced cream
Etymology of SCALDED CREAM
The word "scalded cream" can be broken down into two parts: "scalded" and "cream".
The word "scalded" is derived from the Old Norse word "skālda" or the Old English word "sceald", which both mean "to burn with hot liquid". It is related to the Middle Low German word "schēlden" and the Middle Dutch word "schelden". The term "scalded" is used to describe something that has been heated to a temperature just below boiling point.
The word "cream" has a Latin origin. It comes from the Latin word "crema", which refers to the fatty part of milk, forming a rich layer on top when allowed to stand or when milk is heated and cooled. It has roots in the Greek word "khriein", which means "to anoint".
