scald

Definition

Heating milk or cream just below boiling point (around 180°F) to deactivate enzymes and kill bacteria, or to infuse flavors. Not to be confused with what you do to your hand when you forget the pot handle is hot.

Example Usage

Scald the milk with the vanilla bean before adding it to the custard base.

Origin

Middle English 'skalden,' from Old Norse 'skálda,' meaning to burn with hot liquid

Fun Fact

In the age of pasteurization, scalding milk is technically unnecessary for safety, but it remains crucial for certain recipes where the proteins need to be denatured or flavors infused.

Source: Traditional baking and dairy processing terminology

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