I have a great potato soup recipe, can you help me?!
Answers: It's my Mom's recipe and I remember it to be really yummy!~ It says to "scald" the milk. Why do I do that and more importantly HOW do I do that?
scald milk, that is, to bring it nearly to a boil (185°F, 85°C, or more), preferably in a thick-bottomed pan, and stirring actively, to keep a protein skin from forming on the surface and keep the proteins and sugar from sticking to the bottom. Scalding served two purposes, to kill potentially harmful bacteria in the milk, and to destroy enzymes that keep the milk from thickening in recipes. Pasteurization, however, accomplishes both of those goals, and since almost all store-bought milk in Western countries is pasteurized these days, scalding is essentially an unnecessary step.
Heat it JUST until it starts to steam, but before it starts to boil. Boiling milk curdles it.
Make sure you stir often and do it over medium heat, because milk burns quickly.
Put the milk in a pan and heat it just to boiling. When it reaches that point, it is scalded. It is supposed to help it blend in better.
To scald milk: Place milk in a heavy-bottomed pan on low heat. Stir occasionally until milk is just hot with steam and small bubbles appear around the edges; do not boil. Remove from the heat. I hope this helps!
this is from OC Chefs:
Many older recipes called for you to scald milk, that is, to bring it nearly to a boil (185°F, 85°C, or more), preferably in a thick-bottomed pan, and stirring actively, to keep a protein skin from forming on the surface and keep the proteins and sugar from sticking to the bottom.
Keep it on med. heat, whisking it until it comes to a boil.
ingredient,2 tsp butter
3 large leek finely ch0pped 0nly 4 midium patatoes peelef and diced about, 3 cup , salt to taste 1 cup of milk 1 tsp butter --- boild water depend un your choise