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Recipes Involving Scalding

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Q: Why do recipes call for scalded milk?
Why does milk need to be scalded in so many recipes vs. just hot? What does scalding do to enhance the quality of the milk in the recipe?

A: In the past it was mostly a food safety concern. Today, people still do it for a number of reasons, mostly textural because of the rapid denaturization of proteins in milk during scalding that affects how those proteins will behave later in the cooking process, especially when baking.

Q: what is the purpose of scalding milk ?
some recipes call for scalding milk.
is this the same protine that promotes gluten.
hmmmmmmm protein

A: Scalding milk means to heat milk till just before it begins to boil, at about 185 degrees. Its usually done in a thick bottomed pan. Keep stirring to prevent a thin film from forming.

Scalding is done to kill bacteria and also to destroy enzymes in the milk that prevent thickening in recipes.

In the case of bread: Scalding kills a protein which causes a reduction in volume – a protein which is present in both raw/pasteurized-homogenized fresh and powdered non-fat dry milk.

In the case of soups or some sauces: Scalding the milk will help prevent it from curdling.

There is a subtle change of flavoring when scalded milk is used. It’s beyond me to describe the change in writing. Scalded milk, when a recipe specifies it, will enhance the dish.

If you skip this step, it may not make a great deal of difference to anyone else.

Q: When making pudding why do recipes require you to scald the milk first?

A: What the person above me said.
Donna A.

Q: Do you really need to scald milk as called for in some recipes? Why?

A: Scalding milk alters some of its proteins, which would otherwise form a thicker “skin” on the surface of some foods.

Q: Does anyone know any recipes/formulas that one can make to get rid of scaring?
See I scalded my face earlier this year with boiling water, and now that its summer its turning up as a scar, but i don’t have the money to buy products or get surgery. Anyone know any good cheap products or a recipe to make something to make it go away or at least fade?

A: cocoa butter helps a lot

Q: Many recipes call for “scalded milk”. I know how to scald it; but I am wondering why it must be scalded.
It sounds like the milk is to be re-pasturized. Why?

A: They must be old recipies since there is no need for scalding pasteurized milk.

Q: If a recipe calls for scalded milk, and I use regular milk…?
without scalding it first, does that affect the outcome?
Like a custard recipe I have calls for scalded milk…. will it change somehow if I don’t scald the milk first?

A: The scalding of milk is to bring up the temperature so when you add the thickening agents, it thickens up, and faster too. It also helps if you’re adding eggs so the eggs don’t cook or curdle. So, yes, it will effect the recipe and the outcome. You need to scald the milk.

Q: How do you scald heavy cream without burning it? Recipe says scald a cup of coffee with a cup of heavy cream.?
Thanks.

A: Two ways: you can heat slowly with a lot of stirring or you can heat in a double boiler. The first method gives a slight caramel flavor to the cream. It also helps to start with cream that is at room temp. The greater the temperature difference (called “delta-T”) the greater the chance of burning. Keep in mind that scald means to heat to just under boiling… small bubbles come up the sides, but no rolling boil. Take your time to get there and it won’t burn

Q: How can you replace milk from ice cream?
When an ice cream recipe calls to scald milk before adding cream, can you replace that milk with coffee whitener or a subsitute non milk based product, or will you not end up with good ice cream?

A: The ice cream will come out rather poor. You may adjust it and find the taste acceptable, but when you freeze it you will get an ice brick. Not enough butter fat.
Stick to the recipes in your book. Ben & Jerry put out a paperback with all their recipes in it. Give it a try if you dont have one. They include lower fat bases to use in their recipes. My favorite is a deep chocolate with peanut butter cup chunks in it!

Q: How hot can you heat yogurt on the stove?
I want to substitute yogurt for milk/cream in making custard. The recipe says to scald the milk. Is it okay to bring the yogurt to such a high heat? What temperature should I bring the yogurt to?

A: u cant

Q: I’m making a recipe and its asking for scalded sour cream a 8 oz package of sour cream scalded! What?
What do I do or how do I make it?

A: Scald out a glass bowl large enough to hold those two ingredients. Allow the bowl to return to room temperature. hot water added to sour cream

Q: How do you scald something in a recipe?

A: Heat to almost boiling, actually the liquid will be steaming, and then let cool, if directed by the recipe.

If baking bread, older recipes used to call for scalding milk, as part of the process. I use dry milk instead. Don’t have to scald the milk any more when using dry milk powder.

Allegedly, scalding helped the bread rise as it affected a milk protein.

Q: There’s a recipe that needs scalded milk. Wtf is that and how do I do it?

A: It’s very simple. Take the amount of milk your receipe calls for and pour it into a pan. You want it to eventually come to a boil, but not quickly, so I would set it somewhere between medium/medium high. You need to stir constantly. If you don’t, it will burn in a heartbeat. It may take 15 minutes or so depending on your setting, but as soon as it boils, take it off the heat. You now have scalded milk.

Q: how do you “scald” milk? when the recipe says to whip the cream, can i put it in a blender on “whip”?

A: I think scalding is when it gets to almost a boil.
You can whip cream with a mixer – use whipping or heavy cream, light will not work. Try medium speed.

Q: How do you scald milk?
I was intrigued by a reference to salt-rising bread in an L M Montgomery book. I’ve found some recipes for it, but they call for scalded milk. What does it mean in British terms – simmer, boil or something else? And is it necessary, given that milk these days is pasteurised?

A: You heat it until it is just about to boil (but don’t accidentally let it boil!). You know you’ve got it when it leaves a thin skin on the side of the saucepan when you tilt it.

And yes, it is necessary – it is not a safety issue, yeast needs to be at a certain temperature to trigger it to have the bread rise.

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