Do we still scald?

M

Mr. Night Owl

New member
Now and then I come upon an interesting recipe that says to scald the milk
and let it cool. I wish for Alton Brown. Is the scalding just for killing
critters or does it jiggle the chemistry (?) of the milk in some way that
would affect the cooking results? Polly
 
nOn 3/13/2011 7:13 PM, Polly Esther wrote:


I frequently don't scald when making bread, but I have read in quite a
few places that scalding the milk disables the enzyme that affects
the rising of yeast. I've never done a side-by-side comparison but
have not noticed a big difference.

I mainly don't scald because I don't have the patience to wait for the
milk to cool before adding the dry ingredients and, of course, if it's
too hot it will kill the yeast. BTDT.

gloria p
 
Well thank you so much, Dave. That was mighty fast and perfectly clear.
Couldn't ask for better. Polly

"Dave Smith" wrote
 
I just attempted my first go at baking hamburger buns. Quarter-pounders
would never have a chance; these buns would easily accommodate a 2 lb
burger. I sort of underestimated how much they were going to rise - in all
directions. Polly


"gloria.p" < wrote in message >

On 3/13/2011 7:13 PM, Polly Esther wrote:
 
"Polly Esther" wrote in message news:[email protected]...

I just attempted my first go at baking hamburger buns. Quarter-pounders
would never have a chance; these buns would easily accommodate a 2 lb
burger. I sort of underestimated how much they were going to rise - in all
directions. Polly


Janet says to Polly: Why don't you go to alt.bread.recipes? Nice bread
making folks there love to talk about bread and the ins and outs of it.
Janet
 
On Sun, 13 Mar 2011 19:43:59 -0700, Mort wrote:


What happens to the yogurt if you don't scald first?

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Mar 13, 6:13?pm, "Polly Esther" wrote:

Pasteurized milk has effectively been scalded. Further heating of milk
will denature the proteins -- is that what Alton Brown wants?
 
On Sun, 13 Mar 2011 20:33:06 -0500, Polly Esther wrote:



If somebody were to mention your annoying top posting, would you get
defensive about to and huff and puff and start a huge, anti-bottom
posting flame war and religious crusade?

Just curious.

-sw
 
On 3/13/2011 8:23 PM, gloria.p wrote:

I have a recipe for white bread that uses powdered milk. No scalding, no
enzyme problem.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
 
Polly Esther wrote:

What are the recipes for? I can recall using scalded milk in a recipe when
I was a kid. But I can't remember what I was making. I haven't scaled milk
since.
 
On 13-Mar-2011, "Polly Esther" wrote:


For such questions, Alton would turn to Shirley Corriher for answers and we
can too. In her book CookWise, a half-page is devoted to scalding vs. not
scalding. To summarize, she says that there is a protein in whey that can
effect texture and and volume in baking. Whether, and how much, the effect
is noticeable depends on the amount of milk used. The effect is the same
whether using fresh milk or powdered milk. Her final word on the subject
is: " Personally I am going to scald both milk and reconstituted nonfat dry
milk for my own peace of mind."

Since I trust AB and Shirley to provide the straight scoop; from now on, if
the recipe says scald the milk, I'll scald the milk.
--
Change Cujo to Juno in email address.
 
"Polly Esther" wrote:

I purchased "CookWise" book six months ago. I learned why I had hard time
hard boiling my super fresh eggs and to solve the problem. Read the
excellent book to find answer.

--
Enjoy Life... Nad R (Garden in zone 5a Michigan)
 
"Polly Esther" wrote:

I purchased "CookWise" book six months ago. I learned why I had hard time
hard boiling my super fresh eggs and to solve the problem. Read the
excellent book to find answer.

--
Enjoy Life... Nad R (Garden in zone 5a Michigan)
 
Re: [email protected]

Polly Esther wrote:


Just thought I'd point out you seem to have time to scroll down to read the
replies.

It's a good thread. Why not respect the etiquette followed by the folks who
are nice enough to answer your question?
 
"Nunya Bidnits" wrote:

Most readers have an option to automatically place the response insertion
points at the bottom or top of a topic. Choose bottom. Typically one reads
the thread then respond so no scrolling is needed. On my reader i have set
to scroll up to read the messages. Might need a better newsreader.

--
Enjoy Life... Nad R (Garden in zone 5a Michigan)
 
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