Scalded milk
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Scalded milk is milk that has been cooked, either deliberately or accidentally, to 82°C/180°F. At this temperature, bacteria and enzymes in the milk are destroyed. Since most milk sold today is pasteurized, which accomplishes both of these goals, milk is typically scalded simply to increase its temperature.
[edit] Uses
Scalded milk is called for in the original recipes for béchamel sauce, to prevent the sauce from thickening excessively. Since these early recipes predate pasteurization, this was a necessary step.
Café au lait, baked milk, and ryazhenka also use scalded milk.
[edit] References
[edit] See also
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