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?
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.
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.