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?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Monita is a Recipe Tester for Food52
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
Now I understand! Thanks so much.
pierino is a trusted source on General Cooking and Tough Love.
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.
From backyard BBQs to beach picnics.
Trader Joe's Summer Party Picks
My New Jersey Boardwalk
Go On, Spread Out
Extra Chewy Sugar Cookies
Your #1 Loves