scald, to



  • To pour boiling water over something or immerse in steam for a few moments so as to cook a thin outer layer without affecting the inner part. Used to remove skin from tomatoes or to loosen hair on animal skin.
  • To heat milk to just below boiling point and then immediately cool
  • To clean cooking utensils by immersing in boiling water
  • To seal in flavour by bringing food in water to a temperature which coagulates surface proteins, usually 80°C