Scalded milk is dairy milk that has been heated to 83 °C (181 °F).[1] At this temperature, bacteria are killed, enzymes in the milk are destroyed, and many of the proteins are denatured.[2] Since most milk sold today is pasteurized, which accomplishes the first two goals, milk is typically scalded to increase its temperature, or to change the consistency or other cooking interactions by the denaturing of proteins.[3]
During scalding, a (cooking utensil) known as a milk watcher may be used to prevent both boiling over and scorching (burning) of the milk.[4]
Uses
editBéchamel sauce
editScalded milk is called for in the original recipes for Béchamel sauce, as adding hot liquid, including milk, to a roux was thought less likely to make a lumpy sauce or one tasting of raw flour.[5]
Bread
editScalded and cooled milk is used in bread and other yeast doughs, as pasteurization does not kill all bacteria, and with the wild yeasts that may also be present, these can alter the texture and flavor. Recipes old enough to have been based on hand-milked, slowly cooled, unpasteurized milk specify scalded milk with much more justification, and modern cookbooks tend to maintain the tradition. In addition, scalding milk improves the rise due to inhibition of bread rise by certain undenatured milk proteins.[6]
Yogurt
editScalded milk is used in yogurt to make the proteins unfold,[7] and to make sure that all organisms that could outcompete the yogurt culture's bacteria are killed. In traditional yogurt making, as done in the Eastern Mediterranean and Near East, the milk is often heated in flat pans until reduced to about half. Whatever the effect of scalding on milk protein may be, it is mainly this concentrating that reduces whey separation. Modern commercial processors use dried or concentrated milk or vegetable gums and gelatins such as pectin, carrageenan, or agar ("vegetable gelatin") to prevent whey separation in yogurt.
Other uses
edit- Café au lait[8] and baked milk use scalded milk,[9] ryazhenka uses baked milk.
- Scalded and cooled milk is used in many recipes for raised doughnuts, probably for the same reason it is so often specified in bread recipes.
However, latte art does not use scalded milk, as scalding destroys the microfoam texture; milk for latte art is heated to below the scalding point.[10]
See also
editReferences
edit- ^ Rombauer, Irma and Marion Rombauer Becker. The Joy of Cooking. New York: Signet, 1973. ISBN 0-451-07166-2
- ^ "Here's Why Some Baking Recipes Ask You to Scald Milk — and How to Actually Do It". Food Network. Retrieved 2023-06-22.
- ^ "Pasteurization". vdh.virginia.gov. Retrieved 2023-06-22.
- ^ "How do you make scorched milk?". News Share. 2022-05-30. Retrieved 2023-06-22.
- ^ "Mother Sauces : Béchamel Sauce". Food Above Gold. 2016-03-31. Retrieved 2023-06-22.
- ^ Corriher, Shirley. CookWise: The Hows & Whys of Successful Cooking, The Secrets of Cooking Revealed. New York: William Morrow Cookbooks, 1997. ISBN 978-0-688-10229-6
- ^ "Technique of the Week: Scalding". welike2cook.com. Retrieved 2023-06-22.
- ^ "What is Cafe au Lait? How Do You Make it?". One Great Coffee. 2022-03-23. Retrieved 2023-06-22.
- ^ "What Is Baked Milk? (with pictures)". Delighted Cooking. 2023-06-10. Retrieved 2023-06-22.
- ^ "Which Type Of Milk Is Not Suitable For Latte Art - Cappuccino Oracle". cappuccinooracle.com. 2023-06-15. Retrieved 2023-06-22.
External links
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