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The temperature of tap water should not exceed 38–45 °C (100–113 °F) to prevent discomfort and scalding. [2] However, it is necessary to keep warm water at a temperature of 55–60 °C (131–140 °F) to inhibit the growth of legionella bacteria.
Scalded and cooled milk is used in many recipes for raised doughnuts, probably for the same reason it is so often specified in bread recipes. However, latte art does not use scalded milk, as scalding destroys the microfoam texture; milk for latte art is heated to below the scalding point. [10]
Scalding is a type of thermal burn caused by boiling water and steam, commonly suffered by children. Scalds are commonly caused by accidental spilling of hot liquids, having water temperature too high for baths and showers, steam from boiling water or heated food, or getting splattered by hot cooking oil. [4]
Sugar does this because it is hygroscopic, which means it readily attracts and holds onto water. In flour, the gluten-forming proteins and starch granules act like a sponge to retain water.
The NPS also reported that the scalding water in Yellowstone's thermal areas can result in "severe or fatal burns," and many hot springs and geysers such as Old Faithful have extremely hot water ...
But you should do so in a very precise way. "I recommend slicing the loaf, placing it in a large zip-top bag, and freezing it," Amsalam shared. "This way, you can easily take out a slice at a time ...
The butterfat-heavy portion of whole milk that, due to its fat content, separates from the milk and rises to the top. creaming 1. Combining ingredients (typically butter and sugar) into a smooth paste. 2. Cooking meat or vegetables in a thick dairy-based sauce. 3.
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