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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.
These meat experts helped to guide us through this process.By definition, a roast is a thick cut of meat that is suitable for cooking by dry heat (roasting) or moist heat (brais-ing or pot-roasting). Tender cuts with little connective tissue respond well to dry-heat cooking. Tougher cuts, which generally come from heavily exercised parts of the animal, such as the shoul-der and rump, respond best to brais-ing (being cooked in a relatively small amount of liquid in a closed container for a long period of time).