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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.
before 1000; (noun) Middle English smacke, Old English smÃ¦c; cognate with Middle Low German smak, German Geschmack taste; (v.) Middle English smacken to perceive by taste, have a (specified) taste, derivative of the noun; compare German schmacken.