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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.
Top Blade Pot Roast is the top part of a whole blade roast. It will have gristle running horizontally through the middle of it. As part of a blade roast, it is from the Chuck area of the cow, which generally produces tougher cuts. However, many people rate the Top Blade Cut as the fifth-most tender part of the cow. Top Blade Steaks are made by cutting this roast in half horizontally and removing the gristle.