Plunging foods with skins, such as tomatoes, into boiling water. This loosens and splits the skin, so it can be removed easily.
To heat liquids to just below the boiling point, when small bubbles appear around the edges of the pan, or to plunge food into boiling water for a short period of time or pour boiling water over food.
to heat milk until tiny bubbles form around the edge of the pan; the milk should not boil.
to heat liquid just below the boiling point; milk has reached a scalding point when film forms on the surface.
To heat milk just to the point that steam is rising from it, but not to boiling.
To heat to a point just below boiling.
1. To dip fruits or vegetables in boiling water in order to loosen their skins and make peeling easier. 2. To heat milk or cream to a temperature just before it boils ... more on scald here
Heat milk or cream just until tiny bubbles form around edge of pan.
To heat milk almost to the boiling point -- just until tiny bubbles begin to form around the inside edge of a pan.
To heat milk to just below the boiling point, when tiny bubbles appear around the edge of the pan; to dip certain foods briefly into boiling water (see blanche.)
cook a liquid over low heat until it just starts to boil, usually with milk or cream.
a burn cause by hot liquid or steam
the act of burning with steam or hot water
treat with boiling water; "scald tomatoes so that they can be peeled"
heat to the boiling point; "scald the milk"
burn with a hot liquid or steam; "She scalded her hands when she turned on the faucet and hot water came out"
a burn by "wet heat" such as hot liquids or steam
a burn from coming into close contact with moist heat, such as hot water or steam
a burn injury caused by hot liquids such as water, coffee, tea, cooking oil, hot foods such as soup and hot vapour or steam
an injury caused by hot vapor, such as steam, or by a hot liquid
an injury produced by applying hot water or other fluid, to the skin or mucous membrane
To heat milk or other liquids just below the boiling point.
a burn from a hot liquid or vapor, such as steam
To bring food to a temperature just below boiling so that tiny bubbles form at the edges of the pan.
To heat a liquid just to below boiling until a skin has formed on the surface.
To dip fruits or vegetables in boiling water in order to loosen their skins and simplify peeling. The produce should be left in the water for only 30 seconds to prohibit cooking, and should be shocked in an ice water bath before the skin is removed.
a burn caused by hot liquid
to heat liquid to near the boiling point.
To heat a liquid just below boiling point or to dip food in boiling liquid or pour the boiling liquid over food.
To head liquid just until bubbles form around the edge of the pan but the liquid does not boil Used often to heat milk.
To heat milk to just below the boiling point. Small bubbles will appear around the edges when scalded.
A cooking technique in which a liquid is heated to just below the boiling point, this is an important step in preparing yeast breads that include milk because it deactivates an enzyme in the milk that would retard the growth of the yeast. Scald is often used in the same way as blanch when immersing foods in boiling water for a brief period of time.
To heat to just below the boiling point, when tiny bubbles appear at the edge of the saucepan.
To bring to a temperature just below the boiling point.
To heat milk almost to the boiling point just as tiny bubbles start forming on the inside edge of a pan.
To heat a liquid until just below its boiling point. When referring to non-liquids, to plunge vegetables into boiling water to loosen the skin. See also blanch.
To cook liquid, usually milk, over low heat until the temperature reaches just below the boiling point. Small bubbles will form around the edge of the liquid.
Heat liquid to just below the boiling point.
To heat milk just below the boiling point; to dip certain foods into boiling water before freezing them (procedure is also called blanching).
To heat liquid to just before the boiling point to dip food into boiling water or pour boiling water over the food.
To heat just under boiling point.
Pour boiling water over something
To heat a liquid over low heat until just below its boiling point.
Cooking a liquid such as milk to just below the point of boiling; also to loosen the skin of fruits or vegetables by dipping them in boiling water.
To heat a liquid just below the boiling point. Tiny bubbles should form around the edge of the pan.
