[Sca-cooks] scalding milk
Phil Troy / G. Tacitus Adamantius
adamantius1 at verizon.net
Thu May 31 07:04:23 PDT 2007
On May 31, 2007, at 9:10 AM, Caointiarn wrote:
> Good Morning!
> My Protogete is making bread pudding from an ancient family heirloom
> cookbook recipe, and the instructions tell her to scald the
> milk. She
> wants to know "WHY?" and I didn't have an answer for her. So I
> bring the
> question here for an answer. Is the scalding of milk still really
> Going over tonight to enjoy her efforts,
There are some potential benefits, depending on circumstances. If
you're using unhomogenized milk, it's less likely to curdle under
high heat if you scald it first. In this case I assume it has to do
with the mechanics of custard-making, tempering egg yolks to prevent
curdling, get a smoother custard, etc. Kind of like the difference
between a cheesecake baked in a water bath versus one without it.
Some people claim it's not essential, but many can detect a
difference and think it's better to do it.
In the case of a bread pudding I'd do it; the overall baking time is
less, and you're less likely to get watery curdy masses around the
edges while waiting for the middle to be cooked through.
More information about the Sca-cooks