Scalding water reaches a temperature of 150
oF (66
oC). It is indicated by the appearance of large, but relatively still, bubbles on the bottom and sides of the pan. This process was most frequently used with milk to improve its function in recipes and to destroy bacteria. Pasteurized milk does not need to be scaled, even though many older recipes call for scalded milk. Recipes now use scalded milk to speed the combination of ingredients; in hot milk, sugar dissolves more readily, butter and chocolate milt more easily, and flour mixes in more evenly without creating lumps.
