Salt scald

Scald milk and add sugar, salt, butter. Stir and let cool. 

NO SCALD (122-39-4) Combustible solid. Dust forms explosive mixture with air. Violent reaction when added to hexachlororaelamine, trichloromelamine. Often shipped in liquid form (flash point liquid 307°F/153°C oc). An organic base. Incompatible with strong acids (forms salts), aldehydes, organic anhydrides, isocyanates, oxidizers. Reacts with nitrogen oxides to form A-nitrosodiphenylamine and mono- and poly-nitro products. Incompatible with organic anhydrides, acrylates, alcohols, aldehydes, alkylene oxides, substituted allyls, cellulose nitrate, cresols, caprolactam solution, epichlorohydrin, ethylene dichloride,... 

Prepare two cups of scalded milk, that is, milk that has been heated to a boil for about 1 minute. Add 1 tablespoon of molasses and 1 tablespoon of salt to the milk after scalding. 

Milk tends to form a coating on the bottom of the pan and scorches easily, so it is best to heat it either in a double boiler or over a very low heat while stirring constantly. Scalding milk produces a scum, which is a combination of coagulated albumin, some salts, and fat globules. The scum can be prevented by keeping a lid on, or by stirring rapidly. 

Scald. A moist-heat cooking technique using liquid or steam to help dissolve solids such as salt, sugar, chocolate, or flour. Think hot cocoa scalded milk with sugar and cocoa powder dissolved into it. 

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