SCALDED MILK Meaning and
Definition
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Scalded milk is a term that refers to milk that has been heated to a high temperature just below its boiling point. It is a culinary technique that involves bringing milk to a near boil to change its composition and enhance its properties for certain recipes.
When milk is scalded, it is typically heated to around 180°F (82°C), which is the temperature just before it reaches its boiling point of 212°F (100°C). This process can be achieved by placing the milk in a saucepan and slowly heating it over low to medium heat, stirring occasionally to prevent scorching or forming a skin on the surface.
Scalding milk serves several purposes in cooking and baking. Firstly, it helps to kill any harmful bacteria that may be present in the milk, making it safe for consumption. Additionally, scalding milk alters its structure and proteins, which can provide better texture and consistency in various recipes.
In some baking recipes, scalded milk is used to activate certain ingredients, such as yeast or gelatin, aiding in the rising or setting process. It can also improve the tenderness and moisture of baked goods, such as breads, cakes, and custards.
Overall, scalded milk is a technique used to heat milk to a high temperature close to boiling, altering its properties and making it safer to consume, as well as enhancing its effects in various culinary preparations.
Common Misspellings for SCALDED MILK
- acalded milk
- zcalded milk
- xcalded milk
- dcalded milk
- ecalded milk
- wcalded milk
- sxalded milk
- svalded milk
- sfalded milk
- sdalded milk
- sczlded milk
- scslded milk
- scwlded milk
- scqlded milk
- scakded milk
- scapded milk
- scaoded milk
- scalsed milk
- scalxed milk
Etymology of SCALDED MILK
The word "scalded" in "scalded milk" comes from the Old Norse term "skǫlga", which means "to scald" or "to heat". The process of scalding milk involves heating it to a temperature just below boiling point, around 180°F (82°C), and then cooling it rapidly. This technique was commonly used in the past to prepare milk for various culinary purposes, such as making custards, bread, or yogurt. The purpose of scalding milk is to kill bacteria and enzymes present in raw milk while also affecting its proteins, resulting in different flavors and textures. Nowadays, the term "scalded milk" may also refer to milk that has been heated and cooled without the intention of cooking or altering its character.
