9 Helpful Cooking Tips Straight from Food Scientists

 https://getpocket.com/explore/item/9-nerdy-but-brilliant-cooking-tips-straight-from-food-scientists?utm_source=pocket-newtab

4. If a recipe calls for scalding milk, it’s for a good reason.

You might think that scalding milk is an unnecessary step for most recipes, but over on Fine Cooking food scientist and cookbook author Nicole Rees helps explain why that isn’t the case. Scalding breaks down whey proteins found in milk — which would otherwise weaken gluten in a dough and prevent it from rising properly — so, depending on the recipe, it’s actually pretty important. The next time your recipe calls for scalded milk, take the time to do it so you end up with the best quality dough.