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Scalded Milk

Why do some recipes, e.g., for bechamel sauce, call for scalded milk? What does the scalding do? Does scalding have to be done, or can cold or room-temperature milk be substituted?

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Monita_photo

Monita is a recipe tester for Food52 and a trusted source on General Cooking.

added about 1 year ago
Voted the Best Answer!

In a roux, scalded milk is called for because cold or room temp milk won't mix as well with the flour and you will end up getting a lumpy roux

schwartzsrc added about 1 year ago

Now I understand! Thanks so much.

Zester_003

pierino is a trusted source on General Cooking and Tough Love.

added about 1 year ago

Monita is absolutely correct.That's precisely what happens. My sister came to me with the same question and I asked her if she had heated the milk. Also, whisk the hot milk into your roux gradually to keep it smooth.

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