Scalded milk is milk that has been heated to just below boiling point, typically until small bubbles form around the edges of the pan. This process helps to kill any potentially harmful bacteria present in the milk and can also alter its flavor and texture. Scalded milk is often used in baking recipes to activate yeast or dissolve ingredients like sugar or gelatin more effectively. It can also be used in custards, puddings, or sauces to enhance their consistency and flavor.

Definicja i znaczenie słowa „scalded milk” po angielsku

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