Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Posting-Version: version B 2.10 5/3/83; site bbncca.ARPA
Path: utzoo!linus!bbncca!keesan
From: keesan@bbncca.ARPA (Morris Keesan)
Newsgroups: net.cooks
Subject: Re: Scald milk?
Message-ID: <434@bbncca.ARPA>
Date: Wed, 4-Jan-84 10:28:35 EST
Article-I.D.: bbncca.434
Posted: Wed Jan  4 10:28:35 1984
Date-Received: Thu, 5-Jan-84 01:14:35 EST
References: <136@vaxine.UUCP>
Organization: Bolt, Beranek and Newman, Cambridge, Ma.
Lines: 19

-----------------------------
    Apart from the chemical changes caused in milk by scalding it, and whether
or not you believe this is still necessary (due to pasteurization or
homogenization), there are still times when you want to heat the milk before
using it, even if you don't heat it enough to scald it.  The example that
springs to mind immediately is bread baking, when you want all your ingredients
to be warm before you use them, so as to aid the action of the yeast.  There
are also other preparations where adding cold milk will have undesirable
effects.
    The same is true, incidentally, for eggs.  In almost all cases, eggs should
be at room temperature before using.  This is true even if you're just cooking
eggs; they cook better if not cold.  I usually take eggs out of the
refrigerator a few minutes before I need them, and put them in a bowl of warm
water to get them to room temperature before using them.  The improvement is
subtle, but noticeable.
-- 
					Morris M. Keesan
					{decvax,linus,wjh12}!bbncca!keesan
					keesan @ BBN-UNIX.ARPA