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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.
Roasting is defined as a dry heat method of cooking. Therefore, any food you intend to roast should be cooked exposed to the dry heat of the oven. No cover. Some longer cooking items like a big turkey or beef roast may be covered part of the time to control the browning of the exterior. Don't be confused by the term pot roast.