| scald |
To heat liquid to just below the boiling point; also to cover fruits, meat, etc. with boiling water for a few minutes.
출처: www.cyberpathway.com/whispers/food/cookterm.htm
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|---|---|
| scald |
To heat a liquid, usually milk or cream, to just below the boiling point.
출처: www.glutenfreeda.com/glossary.asp
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| scald |
Heat liquid to just below the boiling point. Un-pasteurized milk needs to be scalded prior to baking with yeast.
출처: www.onecook.com/reference/brdgloss.htm
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| scald |
To dip fruits or vegetables in boiling water in order to loosen their skins and simplify peeling. The produce should be left in the water for only 30 seconds to prohibit cooking, and should be shocked in an ice water bath before the skin is removed
출처: www.lowcarbluxury.com/cookingterms.html
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| scald |
To heat liquid to just below the boiling point.
출처: www.kissthecooktx.com/1416516_13735.htm
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