2.in cooking, to heat (egmilk) to just below boiling-point.calentar noun a hurt caused by hot liquid or steam.escaldadura ˈscaldingadjective (of a liquid) hot enough to scald.hirviendo Kernerman English Multilingual Dictionary © 2006-2013 K Dictionaries Ltd. ...
2. in cooking, to heat (eg milk) to just below boiling-point. calentar noun a hurt caused by hot liquid or steam. escaldaduraˈscalding adjective (of a liquid) hot enough to scald. hirviendo Kernerman English Multilingual Dictionary © 2006-2013 K Dictionaries Ltd. scald n. escaldadur...
cooking:to scald orparboilin water or steam in order to remove the skin from, whiten, or stop enzymatic action in (such as food for freezing) blanchthe asparagus in salted boiling water b :to bleach by excluding light blanchthe leaves of a plant ...
You could scald yourself if your bathwater is too hot. To scald something is to burn it with hot liquid. However, if a recipe tells you to “scald the milk,” it means to heat it to the moment just before it boils.
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• Born in the scalding heat of the equator, she had, after all, been named after snow.• For the second time tears scalded her eyes.• The hot coffee nearly scalded his tongue.• A man who'd been scalded in the kitchens by cooking oil.• They were going to scald it, ...
v.scald (as a way of cooking); blanch; cook vegetables by putting in boiling water for a few seconds lěng dòng qián xiān bǎ shuǐ guǒ chāo yī xià 冷冻前先把水果焯一下。 Blanch fruit before freezing it. Similar-form characters to 焯 ...
v.dialscald (as a way of cooking); scald zhá qín cài 炸芹菜 scald the celery zhá qīng cài 炸青菜 scald the leaves bǎ bō cài zhá xia 把菠菜炸下 scald the spinach in hot water Similar-form characters to 炸 zhá 炸 zuò ...
To ferment, as in the stomach, or, figuratively, in the mind; undergo a seething process. To be agitated; boil. nounSeed; offspring: especially with reference to human beings. nounA swarm, as of children or any small animals, now specifically of little fishes; a number of small or insig...
Workers were blanching linen in the sun. Cooking. to scald briefly and then drain, as peaches or almonds to facilitate removal of skins, or as rice or macaroni to separate the grains or strands. to scald or parboil (meat or vegetables) so as to whiten, remove the odor, prepare for coo...