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Old 07-19-2006, 08:11 PM   #1
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Scalded Milk

What and why do recipes say to scald milk. How do you scald milk?

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Old 07-19-2006, 08:23 PM   #2
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How - heat to just below boiling; 'till the first bubbles appear.

What - custards and ice cream bases.

Why - Uh...Someone else will get back to you on that.
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Old 07-19-2006, 08:32 PM   #3
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Why, it helps the cream/butter soilds infuse with othe things.
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Old 07-19-2006, 08:39 PM   #4
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HOW: Bring the milk up to 180-190 F ... and hold it there for 2-3 minutes.

WHY: Apparently it kills a protein that affects volume, stability and texture - ref. Cookwise page 80. Yep, in both liquid and dry milk.

Shirley Corriher (food scientist and cookbook author) was also perplexed by this ... and after trying several things discovered that when in doubt, and the recipe calls for it ... do it.
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