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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.
uk â /kÉËv/ us â /kÉËrv/. 1  C2 to make something by cutting into especially wood or stone, or to cut into the surface of stone, wood, etc.: âº 2  to cut thin pieces from a large piece of cooked meat: âº 3  to make something by cutting into esp. âº  To carve a large piece of cooked meat is to cut thin pieces from it: