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Introduction [edit]. Scalding is a technique used in many recipes containing milk. To scald milk, you use a heavy bottomed pan or double boiler and bring the temperature of the milk to 85-100Â°C (185-212Â°F). At sea level, the milk should just start showing small bubbles and releasing steam at the lower end of this temperature range.
Grease: To rub the interior surface of a cooking dish or pan with shortening, oil, or butter to prevent food from sticking to it. Grill: To cook food on a rack under or over direct heat, as on a barbecue or in a broiler.Grind: To reduce food to tiny particles using a grinder or a food processor.hred: To cut food into narrow strips with a knife or a grater. Simmer: To cook in liquid just below the boiling point; bubbles form but do not burst on the surface of the liquid. Skim: To remove surface foam or fat from a liquid.