By Linda Larsen
Definition: Scald means to heat a liquid, usually a dairy product, in a saucepan until it almost boils. It used to be an essential step in breadmaking, since heating would disable or denature some proteins in milk that interfered with yeast fermentation.
To heat a liquid, usually milk or water, to a very high temperature, just below boiling point, eg heat the milk to scalding point and add the vanilla pod, allow to infuse for 20 minutes.
A scald is a type of burn injury caused by hot liquids or gasses.
Scalding' milk or other liquids refers to heating it to just below the boiling point ...
Scald refers to when a liquid, usually milk, is heated to the simmer stage. This is done to prevent the souring of milk when used in some recipes.
The term scald is also a synonym for blanch (see Blanch).
To bring liquids to a temperature just below boiling so that tiny bubbles form at the edge of the pan or cup to stop enzymatic activity that retards gluten development.
Heat milk to just below the boiling point. This can slow the souring of the milk.
To immerse vegetables or fruit in boiling water to help loosen skin before peeling.
Seal / Sear
To quickly cook the outside of meat in a pan or with high heat.
Scald - To heat a liquid such as milk to just below the boiling point. Scald also means to plunge a food into boiling water to loosen the peel.
Scald - To heat milk or cream to a temperature just before it boils.
To heat milk just below a boiling point. Tiny bubbles will form around the edge
To scald is to heat a liquid, usually milk, to just below the boiling point.
Scald: To heat to just below the boiling point, when tiny bubbles appear at the edge of the saucepan.
Simmer: To cook in liquid just below boiling point. The surface of the liquid should be barley moving, broken from time to time by slowly rising bubbles.
Scald - To bring a liquid such as milk to a temperature below the boiling point at which bubbles appear around the sides of the surface. Milk scorches easily and should be scalded over hot water rather than over direct heat.
To heat milk until just below the boiling point, when you will see tiny bubbles appearing around the edges of the pan. Also, to dip food briefly into boiling water (also see Blanch).
SCALD : To bring just to boiling, usually for milk. Also to rinse with boiling water.
BLANCH : To plunge into a boiling liquid and cook 10 to 20 percent of doneness. This is done also to remove the outer covering or skins from nuts, fruits, and some vegetables.
Scald - to heat a liquid, usually milk or cream, to just below the boiling point, when small bubbles appear around the edges of the pan.
To bring to a temperature just below the boiling point.
To bake a food, usually in a casserole, with sauce or other liquid. Crumbs often are sprinkled over.
Scalding: This term is used most often in reference to milk. It basically means heating a liquid up to a point just before boiling.
Scalloping: Normally associated with potatoes, scalloping is baking food in layers with a cream sauce. Frequently the dish is topped with crumbs or cheese.
Scald-To cook just under the boiling point.
Score- Cut diagonal slits on the top of meat.
Sear-To cook meat in a frying pan under high heat to seal in juices. Then the meat is usually cooked in the oven after searing.
Scald - To prepare milk or cream by heating it to just below the boiling point; to prepare fruit or vegetables by plunging into boiling water to remove the skins.
Scald: Cooking a liquid such as milk to just below the point of boiling; to loosen the skin of fruits or vegetables by dipping them in boiling water.
Score: To tenderize meat by making a number of shallow cuts across its surface. Useful when marinating.
Heating liquid to just under the boiling point. Also refers to placing fruit and vegetables in boiling water for 1 minute to aid in removing the skin.
Scald: To heat a liquid, usually milk, to just below the boiling point, when tiny bubbles just begin to appear around the edges of the liquid.
Score: To cut shallow slits, often in a pattern, into the top surface of a food.
To dip fruits or vegetables in boiling water in order to loosen their skins and simplify peeling. The produce should be left in the water for only 30 seconds to prohibit cooking, and should be shocked in an ice water bath before the skin is removed ...
SCALD: To cook a liquid, most often milk, over low heat until just before it boils.
SCALLOP: To bake a food, usually in a casserole, with liquid. Crumbs are often sprinkled on top at the end of the baking time, such as with scalloped potatoes.
scald - to heat a liquid just below boiling with bubbles around the edges
scallion - very young onions picked when beds of onions need to be thinned. Both the shallot and the green onion, which have small bulbs, are also known as scallions ...
Scalding is another very gentle cooking processes, even more gentle than poaching. Liquid brought to the scalded point is heated to 150°F. This will not produce any moving bubbles but small bubbles may appear to cling to the sides of the pot.
To heat milk or cream just below the boiling point until a scum forms on the surface
Scald - To heat milk almost to the boiling point just as tiny bubbles start forming on the inside edge of a pan.
Scone - A lightly sweetened English pastry, similar to but more dense than biscuits; Scones usually contain raisins or currants.
Scald - To heat milk just below the boiling point. Or, to immerse a vegetable or fruit in boiling water in order to remove its skin easily.
To pour over or immerse in boiling water for a short time in order to cook only the outer layer. Also, to bring milk almost to the boil; or to sterilize kitchen equipment with boiling water.
Scallop, To ...
Scald: To heat milk to just below the boiling point (when tiny bubbles appear around edge of pan).
Scallion: young onion, also called green onion or spring onion.
(1) To heat milk to just below the boiling poin, when tiny bubbles form at the edge. (2) To dip certain foods in boiling water. (see Blanch.)
Scald milk; cool to lukewarm. Combine flour, sugar and salt. Cut in butter with a pastry cutter. Measure warm water into large warm bowl. Sprinkle yeast into warm water and stir until dissolved. Stir in lukewarm milk, beaten egg and flour mixture. Stir until well blended.
Scald - Plunging foods with skins, such as tomatoes, into boiling water. This loosens and splits the skin, so it can be removed easily.
Scalding milk - Heat milk to just below the boiling point. This can slow the souring of the milk.
(1) to dip into boiling water.
(2) To heat milk to just below the boiling point.
Scald - To heat or bring liquid just below the boiling point or to the simmering point.
Scale - To weigh dough before making it into bread loaves.
Scalding the turkey makes for a very nice moist turkey. I have been doing this method for over 25 years. Cooking time shown in the method is for a 16...
Uncle Bill's Method for Cooking Turkey ...
Ingredients: scalded milk, sugar, shortening, salt, yeast, lukewarm water, Eggs, beaten, flour, sugar
clover leaf rolls Recipe
Ingredients: shortening (calls for lard), warm water, cake compressed yeast or 1 envelope dry yeast, cold water, Eggs, or 8 cup flour, Brown Sugar, salt, Sugar ...
Scald: 1. Method do preparation whereby milk or cream is heated to just below boiling point. 2. Method of preparation whereby fruit or vegetables are plunged into boiling water to remove the skins.
Scaling: weighing, usually of ingredients or of dough's or batters.
Scald: To heat a liquid almost to the boiling point.
Score: To Use a knife, fork or the edge of a spatula, to make shallow slits by gently pressing it against the surface.
Self-Rising Flour: All-purpose flour with added salt and leavening (baking powder).
clotted cream (Brit.) Cream skimmed from scalded milk and slowly
warmed until it thickens; a specialty of Devonshire, England.
cloud ear See yun en
clou de girofle (Fr.) Clove; cloute means studded.
clove The dried bud of an east Indian evergreen tree known since ...
Scorching and Scalding Milk
Moroccan Seasoning/Ras El Hanout
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Finding a Recipe Journal
Weepy Proviously Frozen Scallops
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Freezing Ricotta Cheese ...
Blanch---To scald, make white, to partially cook an item, to place fruits or nuts in boiling water to remove the skins, or to dip vegetables in boiling water in preparation for freezing, canning, or drying
Blend---To mix thoroughly two or more ingredients ...
5 cups scalded milk 2 ounces bitter chocolate 1.5 inch cinnamon...
Creme Fraiche Combine 1 teaspoon buttermilk with 1 cup heaviest cream in a glass jar. Blend. Let stand, covered, for 6 to 8 hours...
Chocolate Ivy Leaves ...
Blanch: To scald quickly; e.g. pouring boiling water over almonds to loosen skins.
Blend: To mix thoroughly two or more ingredients.
Boil: To cook in liquid at boiling temperature-bubbles should be breaking on the surface of the liquid and steam should be given off.
Take the turtle out of the water the night before you intend to dress it, and lay it on its back, in the morning cut its throat or the head off, and let it bleed well; then cut off the fins, scald, scale and trim them with the head, ...
échauder: to scald
écrevisse: crayfish or crawfish (e.g., l'écrevisse noble, noble crawfish, Astacus fluviatilis; l'écrevisse à pied blanc, white-legged crayfish, Astacus pallipes; l'écrevisse à pied rouge, red-legged crayfish, Astacus astacus)
écumer: to froth or foam ...
scald - to heat a liquid to just below the boiling point, when bubbles form around edge of pan.
score: to make criss-cross cuts over the surface of a food with a knife.
sear: to brown the surface of the food quickly over or under intense heat.
version of hominy is produced by whole maize grains, usually white when eaten in the form of grits, mixed with scalding water mixed with a chemical solution, such as a mild lye or potassium hydroxide solution, traditionally derived from wood ash, ...
A thick, rich, yellowish cream with a scalded or cooked flavor that is made by heating unpasteurized milk until a thick layer of cream sits on top. The milk is cooled and the layer of cream is skimmed off. Clotted cream has 55-60 percent fat content and is so thick it does not need whipping.
If milk is being used as one of the 'other ingredients' in the bread dough, it is interesting to note that bakers will often scald the milk first. It is thought that the scalding, by unfolding some of the milk's protein strands, helps to give a better texture, crumb and flavour to the bread.
Dessert recipe Pot de Chocolate is made with semi-sweet chocolate chips, scalded light cream, egg yolks, and brandy rum or grand marnier.
alcoholic, blender, brandy, chocolate, cream, dessert, party, pot, rum, simmer, yolks
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(It's best to use a double boiler to avoid scalding the milk. Don't use an aluminum or cast iron pan.) Remove from heat, then gradually add lemon or lime juice until the mixture curdles (about 3-4 tablespoons). Cover, and let the mixture sit for a few minutes.
To make a béchamel, you first prepare a roux, equal parts flour and butter cooked together in a pan, and then you whisk in scalded milk.
For the custard, place the milk and vanilla pod and seeds into a saucepan and heat to scalding point. Remove from the heat and allow to infuse for two minutes.
Place the eggs and sugar into a clean bowl and whisk together.
You are trying to achieve scalded (but never boiled) milk that is mixed generously with foam. For the proper consistency, the milk will have doubled in volume during the steaming process. Although it's not authentic Italian, Americans like to top their espressos with a dash of cinnamon.
Small brown areas (scald) on the skin won't affect flavor or succulence, but a hard or shriveled skin will. Refrigerate uncut limes in a plastic bag for up to 10 days. Cut limes can be stored in the same way up to five days.
Milk boils at 214 degrees Fahr.
Milk scalds at 196 degrees Fahr., when in double boiler.
Milk is pasteurized at 165 Fahr., holding at that temperature twenty minutes.
Milk is sterilized at 212 degrees Fahr., holding that temperature half an hour.
For the filling: In a large saucepan, whisk together the coconut milk, milk, 3/4 cup of the sugar and vanilla bean seeds and pod, and scald over medium heat. When you see small bubbles around the sides, remove pot from the heat and set aside for 10-15 minutes. Discard the vanilla bean pod.
A loose, full headed, and mellow-flavored cabbage that is considered by many to be the finest cabbage for cooking. Scald
To heat milk to just below the boiling point. Scallion ...
Don't be fooled by a very shiny skin - many apples are waxed to make them look good. And don't discard an apple with dry brown patches ('scald') - it's just the result of overexposure to sunlight and won't affect the quality.
The pans were then floated in trays of constantly boiling water in a process known as scalding. The cream would then become much thicker and develop a golden crust, which is similar to butter.
In a microwave, water can be raised quickly to a temperature above the boiling point before major bubbles form, especially if it is purified and in a very clean glass vessel. When water in that state is disturbed, it can suddenly and unexpectedly boil violently, leading to a risk of scalding.
Scaldato, a cheese like ricotta, was traditional for Easter; it was hardly cooked and cost as much as salted cheese for some reason. A goat's milk ricotta was used to make a cake called cassata, a cake eaten by both Christian and Jewish Sicilians.
See also: Water, Cooking, Milk, Flavor, Boiling