Scalded Milk

Question

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?

Monita · Accepted 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

pierino · Answer

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.

schwartzsrc · Answer

Now I understand! Thanks so much.

Scalded Milk

3 Comments

Voted the Best Reply!

Popular on Food52