What Does Scalded Milk Mean? How to Scald Milk
Cooking, as we know it, is both an art and science; thus, it consists of many methods. The varying cooking techniques help to achieve different culinary results, which give rise to the creation of a wide range of meals. When making desserts such as rolls, there are specific ingredients used.
These ingredients are to be used in a specific way, such that the outcome of your culinary activity is successful and worth your time. Many people who love to bake or make a lot of pastries, may have come across the term scalding, primarily when recipes refer to milk.
The term sounds very scary to the ear for the first time but is, in fact, one of the simplest cooking methods you could employ to have fluffy pastries and well-made rolls. In this article, we learn about the history and true meaning of the term, why it’s essential, and some of the best ways to recreate it in our home. If you’re looking to venture into the cooking world, this article will be a very significant way to starts.
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What Does Scald Milk Mean
Scaling, as discussed earlier, is a terrifying term when first discovered. In many cases, people attribute the word only to instances where hot coffee or tea has caused third or second degree burns to someone’s hand or body. Most often, such liquids are referred to as scalding hot, and they can cause a lot of injury and pain.
The term scalding in this article, however, has been used differently. When used in the culinary sector, scalding doesn’t refer to any scary instance but rather, the process of heating something to a temperature which is just short of the boiling point. This is different from the word’s first definition, which is to affect or painfully burn with hot liquid or steam.
When folks talk about scalding milk, they refer to the heating of food, preferably milk. It is used rarely, in most cases by very experienced culinary lovers. The process started a lot of years ago, even before the procedure for pasteurization was invented. This method of heating milk was introduced by cooks and chefs mainly to help stop the enzymatic activity and also to kill any bacteria present in the liquid before its use in foods.
Pasteurization came after scalding and slowly became more famous. This process uses heat to shut down all enzymatic activities and also kills bacteria. The difference between scalding and pasteurization is that the process of pasteurization often denatures the milk proteins, thanks to the high pressures. This is a process which states that your milk is kept at a static temperature, usually below the scalding temperature for some time. This can be very demanding when compared to scalding. The ability of the pasteurization process to denature your milk proteins means that there’s a less likelihood of your yeast getting messed up when used for any bread recipe.
Importance of Scalding Milk
One might ask if it is entirely necessary to scald your milk. This question usually stems from the fact that scalding can be very time consuming and tiring. There are two primary reasons why we believe this cooking process is essential, and they are categorized under tradition and caution.
With tradition, we have a wide range of bread and cake recipes floating around the culinary atmosphere, and in several cookbooks. Many of them state the need for ‘scalded milk,’ or scalded and cooled milk. No matter the variant, the need for some form of scalding is required if you wish to have the desired outcome.
It is a fact that many of these recipe books were written at an age where scalding was necessary to remove all bacteria and also to denature all milk proteins. Newer recipes still include scalded milk more for tradition than for its benefits. Scalding your milk makes it hot, and this heat causes your bread to rise faster by speeding up the reaction process. This, in turn, helps your yeast to raise.
The second category is caution concerning you or anyone responsible for the scalding process. When all instructions are followed promptly, it helps avoid any potential accidents and also ensures that all foreign yeast or bacteria lurking in your milk find their way out.
The Temperature of Scalded Milk
The best temperature for scalding, according to experts in the culinary sector, is anything just below the boiling point, approximately 180 degrees. When working with cultures or making foods such as cheese or yogurt, scalding helps some of the water present to evaporate.
This evaporation process goes a long way to quicken the cooking process. For the chefs that don’t work with cultures, you can choose to scald your milk or not, and it is a personal choice. The best part is that in recent times, most milk products come with a UHT statement on their packaging.
UHT or Ultra-Pasteurized means that your milk has been taken through up to 161F for 15 seconds, and is safe for use. You can still warm this milk before using it, just to be sure, but the entire scalding process will not be necessary.
How to Scald Milk
As promised, we’re teaching you the best way to burn your milk. If you recall our definition of scalding milk, it refers to the heating of liquid until it’s just below the boiling point. This process is used to blanch vegetables and fruits as well, to help them last longer and doesn’t demand a lot of utensils or ingredients; thus, it is very cost-effective. In the following steps, you will learn the best method for scalding milk on the stove.
- Set a heavy-bottomed saucepan over medium heat and pour in your milk.
- Make use of a heatproof silicone spatula or a wooden spoon to stir the milk frequently.
- At random but occasional times, be sure to check the temperature of the milk, aiming at 180 degrees.
- When wisps of steam come off the surface of your milk, or little bubbles form on the sides of the pan, you know that you’ve reached the right temperature. With this, there’s no need for a thermometer.
- Allow the milk to cool after removing it from the heat source.
- Make use of your scalded milk in your recipe.
Scald Milk in a Microwave
Scalding liquid can be done in two ways; on your stove and in the microwave. If you find stoves too slow and need a quick fix, this method below can help your recipes.
- Use a microwave-friendly bowl.
- Pout in your milk and heat it in your microwave, using the ‘Medium-High’
- Be sure to stir the milk after every 15 seconds, until steam starts to rise from the liquid.
Scalding milk today is more of a holdover, passed on from generation to generation. There’s no particular need for it now, other than to honor our past cooks.
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