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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.
Dry Heat and Moist Heat Cooking. Dry heat cooking, such as roasting, broiling or sautÃ©ing. Moist heat cooking, like braising, steaming or poaching. Because every cooking method uses either dry heat or moist heat (or sometimes both), classifying them this way ensures that every known method falls into one category or the other. It's worth noting that cooking methods involving fat, such as sautÃ©ing and deep-frying, are considered dry-heat methods.