To scald is to quickly submerge (30 seconds or less) a fruit or vegetable in boiling water for the purpose of loosening the skin. It is then shocked in cold water to stop cooking, and then the skin can be easily removed. To scald also refers to heating a liquid, like milk, nearly to the boiling point, just until small bubbles form around the edges.

Useful Links:

Cookbook:Scalding – Wikibooks, open books for an open world

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