scalding
Quick Summary
Scalding is a cooking technique that involves heating food in water to around 185°F (85°C), typically using a double boiler. This method gently heats the food without direct contact with the water, making it ideal for preparing milk for baked goods and custards.1
Scalding is distinct from other water-based cooking methods:
* Boiling: Immersing food in water heated to its boiling point (212°F or 100°C at sea level).1
* Simmering: Cooking in water just below the boiling point, where small bubbles form.1
* Poaching: Cooking in liquid just above scalding temperature, where the water begins to visibly circulate.1
* Blanching: Briefly immersing food in boiling water, usually to loosen skins.1
* Parboiling: Partially cooking food by simmering or boiling after initial immersion in cold water.1
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