By Linda Larsen
Definition: Scald means to heat a liquid, usually a dairy product, in a saucepan until it almost boils.
To heat a liquid, usually milk or water, to a very high temperature, just below boiling point, eg heat the milk to ing 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 ...
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 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.
- To heat a liquid such as milk to just below the boiling point. 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.
- 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 ed 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).
: To heat to just below the boiling point, when tiny bubbles appear at the edge of the saucepan.
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 just to boiling, usually for milk. Also to rinse with boiling water.
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.
-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 heat milk or cream to just below the boiling point. Milk is scalded when steam rises from it.
- 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.
Scalding: This term is used most often in reference to milk. It basically means heating a liquid up to a point just before boiling.
: 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.
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.
: 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.
: 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 ...
ing is another very gentle cooking processes, even more gentle than poaching. Liquid brought to the ed point is heated to 150°F.
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.
- 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 ...
- To heat milk to just below the boiling point.
Scale - A kitchen utensil used to accurately measure the weight of an ingredient, also the process of removing the scales from fish with a knife or a fish scaler.
(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.)
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.
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.
ing 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, water, sugar, crisco, salt, yeast, plus 2 cup flour
yeast sopapillas spanish Recipe
Ingredients: lukewarm water, sugar, dry yeast (1 T. bulk), salt, Crisco shortening, flour, Oil, for frying ...
: 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.
See also: Water, Cooking, Milk, Flavor, Boiling