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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?

asked by schwartzsrc almost 4 years ago
3 answers 1554 views
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added almost 4 years ago

Now I understand! Thanks so much.

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pierino

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

added almost 4 years 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.