scald, to

Definitions

Food

• 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

Nearby Definitions of “scald, to”

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Contexts for “scald, to”

4 definitions in context
• Food