temp. before proceeding with the recipe? i understand using warm milk etc., but is there a real reason, other then being a pain in the a@$, for doing this? if i try to scald it in the nuker, i might as well buy stock in a paper towel company because of the clean up and that funky skin that forms when i do it on the stove is such a pleasure to get off the pan. if i knew the reason for doing it i might embrace the method rather than swearing at it!
? what is the purpose of scalding milk and then bringing to room>>>
- Thread starter lisa
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