When baking what does it mean to scould milk?

Scalding milk means heating it to just below the boiling point. This is usually around 180°F (82°C). Here's why it's done:

* Develops flavor: Scalding enhances the milk's natural sweetness and creates a slightly richer flavor.

* Improves texture: It helps to thicken sauces and custards, as the heat denatures some of the proteins in the milk.

* Kills bacteria: Scalding eliminates harmful bacteria that might be present in the raw milk.

To scald milk:

1. Heat the milk in a saucepan over medium heat.

2. Watch for tiny bubbles forming around the edges of the pan. This indicates that the milk is approaching scalding.

3. Remove the pan from the heat.

Note: Do not let the milk come to a boil. Boiling milk can cause it to scorch and stick to the bottom of the pan.

Scalding is a common technique in baking and cooking, particularly for making custards, sauces, and creamy soups.