When is cream scalded

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The technique of scalding can also be used to rapidly heat the exterior of food items without cooking through. Scalding is also used in the poultry industry to make feathers easier to remove prior to processing. Since most milk sold today is pasteurized, which accomplishes the first two goals, milk is typically scalded to increase its temperature or to change the consistency or other cooking interactions due to the denaturing of proteins.

The most common use of scalded milk involves adding chocolate to create every child's wintertime favorite: hot cocoa. Scalded and cooled milk is used in bread and other yeast dough like that used for raised doughnuts, as pasteurization does not kill all bacteria, and with the wild yeasts that may also be present these can alter the texture and flavor.

This is the best technique when you want to infuse spices or vanilla beans into the cream. Pour the cream into a double boiler and set it over a pot of boiling water.

If you don't have a double boiler, improvise by finding a mixing bowl that will rest neatly on top of the pot of water. This indirect heat will eventually bring your cream to a simmer, but with much less risk of scorching. Measure your cream into a microwave-safe glass bowl or measuring cup, and place it in the microwave. Heat it at full power in one-minute increments, until it's hot to the touch.

Stir the cream with a clean spoon and continue heating, 30 seconds at a time. When the cream begins to bubble, stop the microwave and remove the cream. Don't fill your bowl more than half-full, because if you overheat the cream, it will foam up dramatically. Steam the cream using the milk-frothing attachment of your cappuccino machine, or a standalone steam-type milk frother. You can also use the milk frother mechanism on a cappuccino maker to heat cream.

Pour light or heavy cream in a saucepan Pour the heavy cream into a large saucepan. Use a heavy-bottomed pot to keep the cream from burning easily. You may also use a double boiler to avoid burning the cream. The cream level should reach no more than halfway up the saucepan to prevent a mess if it accidentally starts to boil over. Turn the burner on to a medium-low to medium heat.