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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]
First, the site of the injury should be removed from the source of heat, to prevent further scalding. If the burn is at least second degree, remove any jewelry or clothing from the site, unless it is already stuck to the skin. Cool the scald for about 20 minutes with cool or lukewarm (not cold) water, such as water from a tap. [3]
Scalded milk is used in yogurt to make the proteins unfold, [7] and to make sure that all organisms that could outcompete the yogurt culture's bacteria are killed. In traditional yogurt making, as done in the Eastern Mediterranean and Near East, the milk is often heated in flat pans until reduced to about half.
Softened butter is somewhere in between cold butter and melted butter. It’s the ideal temperature for creaming with sugar and it’ll whip up nicely for any type of frosting or batter.
There’s a reason why some of the best recipes out there call for sautéing the onions and herbs in an entire stick of butter, and then melting an additional stick to pour over the bread with the ...
But when it comes to butter, we all have the same opinion: unsalted is the only kind that should be used in cooking. But our opinion is just that—an opinion. Using salted butter in baking and ...
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The "scald cream method" is similar, but the milk layer is removed and a layer of cream, which has been mechanically separated to a minimum fat level is used. This cream is then heated in a similar manner, but at a lower temperature and after a set amount of time it is then chilled and packaged. [6]