scalded milk
Noun: - Milk heated to just below its boiling point: Scalded milk refers to milk that has been heated to a temperature very close to boiling (typically around 82°C or 180°F), where small bubbles may form around the edges of the pan, but the milk is not allowed to reach a full, rolling boil.
Scalded milk is a specific culinary preparation. The primary purpose of scalding is to destroy certain enzymes and bacteria, which was historically important for food safety and to improve the performance of milk in recipes. It is often used in baking, custards, and yogurt-making.
- Noun:
- The recipe for the bread calls for scalded milk that has been cooled to lukewarm.
- To make the pudding, you must first prepare a cup of scalded milk.
- The chef demonstrated how to prepare scalded milk without letting it boil over.
- "to scald milk": The verb phrase describing the action of creating scalded milk.
- Remember to scald the milk before adding it to the yeast mixture.
- Scald (verb): To burn with hot liquid or steam; in cooking, specifically to heat a liquid like milk to just below boiling.
- Be careful not to scald yourself with the hot water.
- You need to scald the cream for this sauce.
- Heated milk: A general term, but it lacks the specific connotation of being heated to just below boiling.
- Hot milk: Also a general term, not specifying the precise temperature range of scalding.
The term "scalded milk" is almost exclusively used in a culinary context. It describes a process (heating) and a resulting state (milk at a near-boil temperature). It is not typically used to describe milk that has been burned or that has boiled over.
- milk heated almost to boiling