I'm making a king cake for Mardi Gras (kind of like a big cinnamon roll).

I have to scald some milk (carefully, so it doesn't boil over) and mix in
some butter.

Then I have to cool it to room temperature. This usually takes about 1/2
hour.

Anything I can do to speed up the process? Is it okay to put it in the
fridge?


W. Pooh (AKA Winnie P.)

"Christopher M." > wrote in message
...
> I'm making a king cake for Mardi Gras (kind of like a big cinnamon roll).
>
> I have to scald some milk (carefully, so it doesn't boil over) and mix in
> some butter.
>
> Then I have to cool it to room temperature. This usually takes about 1/2
> hour.
>
> Anything I can do to speed up the process? Is it okay to put it in the
> fridge?

I found some neato articles:

'Do I REALLY need to scald the milk?'
http://ths.gardenweb.com/forums/load...533111474.html

'How-to Scald Milk using the Microwave'
http://www.howtobaker.com/techniques...to-scald-milk/


W. Pooh (AKA Winnie P.)

On Wed, 6 Feb 2013 14:02:43 -0500, "Christopher M."
> wrote:

> I'm making a king cake for Mardi Gras (kind of like a big cinnamon roll).
>
> I have to scald some milk (carefully, so it doesn't boil over) and mix in
> some butter.
>
> Then I have to cool it to room temperature. This usually takes about 1/2
> hour.
>
> Anything I can do to speed up the process? Is it okay to put it in the
> fridge?
>
Make sure the butter is refrigerator cold, better yet - freeze it
before you mix it in. Then refrigerate if it's still not cool enough
for you.

--
Food is an important part of a balanced diet.

On Feb 6, 11:11*am, "Christopher M." > wrote:
> "Christopher M." > wrote in message
>
> ...
>
> > I'm making a king cake for Mardi Gras (kind of like a big cinnamon roll).
>
> > I have to scald some milk (carefully, so it doesn't boil over) and mix in
> > some butter.
>
> > Then I have to cool it to room temperature. This usually takes about 1/2
> > hour.
>
> > Anything I can do to speed up the process? Is it okay to put it in the
> > fridge?
>
> I found some neato articles:
>
> 'Do I REALLY need to scald the milk?'http://ths.gardenweb.com/forums/load/cooking/msg0317533111474.html
>
> 'How-to Scald Milk using the Microwave'http://www.howtobaker.com/techniques/baking/how-to-scald-milk/
>
> W. Pooh (AKA Winnie P.)

"Neato"? What are you....like 8?

On 2/6/2013 9:02 AM, Christopher M. wrote:
> I'm making a king cake for Mardi Gras (kind of like a big cinnamon roll).
>
> I have to scald some milk (carefully, so it doesn't boil over) and mix in
> some butter.
>
> Then I have to cool it to room temperature. This usually takes about 1/2
> hour.
>
> Anything I can do to speed up the process? Is it okay to put it in the
> fridge?
>
>
> W. Pooh (AKA Winnie P.)
>
>

Scalding milk is kind of a quaint thing to do. My guess is that people
used to do that to give the yeast a germ-free environment to grow. I'm
not sure if that's needed these days with pasteurized milk. I don't see
any point in cooling it to room temperature if you're going to make a
yeast dough. You could also use warm water and non-fat dry milk instead.
Scalding milk is something I don't much care for.

On Wed, 06 Feb 2013 09:18:08 -1000, dsi1
> wrote:

> On 2/6/2013 9:02 AM, Christopher M. wrote:
> > I'm making a king cake for Mardi Gras (kind of like a big cinnamon roll).
> >
> > I have to scald some milk (carefully, so it doesn't boil over) and mix in
> > some butter.
> >
> > Then I have to cool it to room temperature. This usually takes about 1/2
> > hour.
> >
> > Anything I can do to speed up the process? Is it okay to put it in the
> > fridge?
> >
> >
> > W. Pooh (AKA Winnie P.)
> >
> >
>
> Scalding milk is kind of a quaint thing to do. My guess is that people
> used to do that to give the yeast a germ-free environment to grow. I'm
> not sure if that's needed these days with pasteurized milk. I don't see
> any point in cooling it to room temperature if you're going to make a
> yeast dough. You could also use warm water and non-fat dry milk instead.
> Scalding milk is something I don't much care for.

I read somewhere that it chemically alters the milk and why you're
supposed to do it in certain situations. I didn't care then and I
don't care now about the why, I just do it when the recipe tells me
to. It's not brain surgery and I'm not in a rush like Christopher
appears to be. I wasn't and still am not in the mood to tell him to
do the scalding step before he does anything else and not to mix in
the cold butter while the milk is still in the pan he heated it in if
he's in such a rush. If he can't figure that part out... well, I
don't feel sorry for him if he has to wait a few minutes for it to
cool.

--
Food is an important part of a balanced diet.

On Wednesday, February 6, 2013 1:13:15 PM UTC-6, Chemo wrote:
> On Feb 6, 11:11*am, "Christopher M." > wrote:
>
> > "Christopher M." > wrote in message
>
> >
>
> > ...
>
> >
>
> > > I'm making a king cake for Mardi Gras (kind of like a big cinnamon roll).
>
> >
>
> > > I have to scald some milk (carefully, so it doesn't boil over) and mix in
>
> > > some butter.
>
> >
>
> > > Then I have to cool it to room temperature. This usually takes about 1/2
>
> > > hour.
>
> >
>
> > > Anything I can do to speed up the process? Is it okay to put it in the
>
> > > fridge?
>
> >
>
> > I found some neato articles:
>
> >
>
> > 'Do I REALLY need to scald the milk?'http://ths.gardenweb.com/forums/load/cooking/msg0317533111474.html
>
> >
>
> > 'How-to Scald Milk using the Microwave'http://www.howtobaker.com/techniques/baking/how-to-scald-milk/
>
> >
>
> > W. Pooh (AKA Winnie P.)
>
>
>
> "Neato"? What are you....like 8?

He is "a Bear of Very Little Brain."

--Bryan

dsi1 wrote:
>
> On 2/6/2013 9:02 AM, Christopher M. wrote:
> > I'm making a king cake for Mardi Gras (kind of like a big cinnamon roll).
> >
> > I have to scald some milk (carefully, so it doesn't boil over) and mix in
> > some butter.
> >
> > Then I have to cool it to room temperature. This usually takes about 1/2
> > hour.
> >
> > Anything I can do to speed up the process? Is it okay to put it in the
> > fridge?
> >
> >
> > W. Pooh (AKA Winnie P.)
> >
> >
>
> Scalding milk is kind of a quaint thing to do. My guess is that people
> used to do that to give the yeast a germ-free environment to grow. I'm
> not sure if that's needed these days with pasteurized milk. I don't see
> any point in cooling it to room temperature if you're going to make a
> yeast dough. You could also use warm water and non-fat dry milk instead.
> Scalding milk is something I don't much care for.

Yes, if the milk is Pasteurized or ultra-Pasteurized it's already been
scalded.

On 2/6/2013 1:02 PM, Christopher M. wrote:
> I'm making a king cake for Mardi Gras (kind of like a big cinnamon roll).
>
> I have to scald some milk (carefully, so it doesn't boil over) and mix in
> some butter.
>
> Then I have to cool it to room temperature. This usually takes about 1/2
> hour.
>
> Anything I can do to speed up the process?

Stir.

If you are in that much of a rush, I'd forget the whole thing.

When I am waiting for something to cool,(like when I make yogurt), I set a timer for the approximate wait, then get busy doing other things around the hovel or yard.

On Feb 6, 2:02*pm, "Christopher M." > wrote:
> I'm making a king cake for Mardi Gras (kind of like a big cinnamon roll).
>
> I have to scald some milk (carefully, so it doesn't boil over) and mix in
> some butter.
>
> Then I have to cool it to room temperature. This usually takes about 1/2
> hour.
>
> Anything I can do to speed up the process? Is it okay to put it in the
> fridge?
>
> W. Pooh (AKA Winnie P.)

Put some ice with water in a very good leak proof ziplock back and use
it to cool. However, this is pretty desperate because those bags
aren't to safe.

On Feb 6, 12:52*pm, Kalmia > wrote:
> If you are in that much of a rush, I'd forget the whole thing.
>
> When I am waiting for something to cool,(like when I make yogurt), I set a timer for the approximate wait, then get busy doing other things around the hovel or yard.

Pretty sure the Poo can only do one thing at a time....

On 2/6/2013 9:33 AM, sf wrote:
>
> I read somewhere that it chemically alters the milk and why you're
> supposed to do it in certain situations. I didn't care then and I
> don't care now about the why, I just do it when the recipe tells me
> to. It's not brain surgery and I'm not in a rush like Christopher
> appears to be. I wasn't and still am not in the mood to tell him to
> do the scalding step before he does anything else and not to mix in
> the cold butter while the milk is still in the pan he heated it in if
> he's in such a rush. If he can't figure that part out... well, I
> don't feel sorry for him if he has to wait a few minutes for it to
> cool.
>

The heating and cooling of liquids is not rocket science, although it
could be if you're talking about liquid oxygen. :-)

"dsi1" > wrote in message
...
> On 2/6/2013 9:02 AM, Christopher M. wrote:
>> I'm making a king cake for Mardi Gras (kind of like a big cinnamon roll).
>>
>> I have to scald some milk (carefully, so it doesn't boil over) and mix in
>> some butter.
>>
>> Then I have to cool it to room temperature. This usually takes about 1/2
>> hour.
>>
>> Anything I can do to speed up the process? Is it okay to put it in the
>> fridge?
>>
>>
>> W. Pooh (AKA Winnie P.)
>>
>>
>
> Scalding milk is kind of a quaint thing to do. My guess is that people
> used to do that to give the yeast a germ-free environment to grow. I'm not
> sure if that's needed these days with pasteurized milk. I don't see any
> point in cooling it to room temperature if you're going to make a yeast
> dough. You could also use warm water and non-fat dry milk instead.
> Scalding milk is something I don't much care for.

NO! There's an enzyme in even pasteurized milk that interferes with gluten
formation in bread dough. The scalding is to kill it.
Graham

"Christopher M." > wrote in message
...
> I'm making a king cake for Mardi Gras (kind of like a big cinnamon roll).
>
> I have to scald some milk (carefully, so it doesn't boil over) and mix in
> some butter.
>
> Then I have to cool it to room temperature. This usually takes about 1/2
> hour.
>
> Anything I can do to speed up the process? Is it okay to put it in the
> fridge?
>
>
Put the pan in a sink of cold water and stir the contents ( as well as the
water).
Ypu'd be surprised how quickly it cools.

On 2/6/2013 10:49 AM, Pete C. wrote:
>
> Yes, if the milk is Pasteurized or ultra-Pasteurized it's already been
> scalded.
>

I keep a carton of milk in the fridge at work and my last one lasted a
ridiculously long time. I was certain that it was going to go bad but it
never did. I wonder if it was because it was ultra-pasteurized? That's
what it said on the carton - I had never heard of that before.

On 2/6/2013 11:18 AM, graham wrote:
>
> NO! There's an enzyme in even pasteurized milk that interferes with gluten
> formation in bread dough. The scalding is to kill it.
> Graham

Interesting. One of these days, I'll try making a milk dough without
scalding. My guess is that it'll come out fine.

On Wed, 6 Feb 2013 11:13:15 -0800 (PST), Chemo >
wrote:

>On Feb 6, 11:11*am, "Christopher M." > wrote:
>> "Christopher M." > wrote in message
>>
>> ...
>>
>> > I'm making a king cake for Mardi Gras (kind of like a big cinnamon roll).
>>
>> > I have to scald some milk (carefully, so it doesn't boil over) and mix in
>> > some butter.
>>
>> > Then I have to cool it to room temperature. This usually takes about 1/2
>> > hour.
>>
>> > Anything I can do to speed up the process? Is it okay to put it in the
>> > fridge?
>>
>> I found some neato articles:
>>
>> 'Do I REALLY need to scald the milk?'http://ths.gardenweb.com/forums/load/cooking/msg0317533111474.html
>>
>> 'How-to Scald Milk using the Microwave'http://www.howtobaker.com/techniques/baking/how-to-scald-milk/
>>
>> W. Pooh (AKA Winnie P.)
>
>"Neato"? What are you....like 8?

Could be-- but he *was* able to find out how to reduce the temp of
milk.

Jim

On Feb 6, 1:59*pm, Jim Elbrecht > wrote:
> On Wed, 6 Feb 2013 11:13:15 -0800 (PST), Chemo >
> wrote:
>
>
>
>
>
>
>
>
>
> >On Feb 6, 11:11*am, "Christopher M." > wrote:
> >> "Christopher M." > wrote in message
>
> ...
>
> >> > I'm making a king cake for Mardi Gras (kind of like a big cinnamon roll).
>
> >> > I have to scald some milk (carefully, so it doesn't boil over) and mix in
> >> > some butter.
>
> >> > Then I have to cool it to room temperature. This usually takes about 1/2
> >> > hour.
>
> >> > Anything I can do to speed up the process? Is it okay to put it in the
> >> > fridge?
>
> >> I found some neato articles:
>
> >> 'Do I REALLY need to scald the milk?'http://ths.gardenweb.com/forums/load/cooking/msg0317533111474.html
>
> >> 'How-to Scald Milk using the Microwave'http://www.howtobaker.com/techniques/baking/how-to-scald-milk/
>
> >> W. Pooh (AKA Winnie P.)
>
> >"Neato"? What are you....like 8?
>
> Could be-- but he *was* able to find out how to reduce the temp of
> milk.
>
> Jim

Ya...but we don't know if he can comprehend it.

"graham" > wrote in message
...
>
> "Christopher M." > wrote in message
> ...
>> I'm making a king cake for Mardi Gras (kind of like a big cinnamon roll).
>>
>> I have to scald some milk (carefully, so it doesn't boil over) and mix in
>> some butter.
>>
>> Then I have to cool it to room temperature. This usually takes about 1/2
>> hour.
>>
>> Anything I can do to speed up the process? Is it okay to put it in the
>> fridge?
>>
>>
> Put the pan in a sink of cold water and stir the contents ( as well as the
> water).
> Ypu'd be surprised how quickly it cools.

Awesome. Thanks.


W. Pooh (AKA Winnie P.)

On 2/6/2013 7:21 PM, Christopher M. wrote:
> "graham" > wrote in message
> ...
>>
>> "Christopher M." > wrote in message
>> ...
>>> I'm making a king cake for Mardi Gras (kind of like a big cinnamon roll).
>>>
>>> I have to scald some milk (carefully, so it doesn't boil over) and mix in
>>> some butter.
>>>
>>> Then I have to cool it to room temperature. This usually takes about 1/2
>>> hour.
>>>
>>> Anything I can do to speed up the process? Is it okay to put it in the
>>> fridge?
>>>
>>>
>> Put the pan in a sink of cold water and stir the contents ( as well as the
>> water).
>> Ypu'd be surprised how quickly it cools.
>
> Awesome. Thanks.


I empty our ice cube bin into the sink around the base of the pan. It
cools quickest if you stir the contents often.

Putting cold butter into the milk starts the cooking process.

gloria p

"Christopher M." > wrote in message
...
> I'm making a king cake for Mardi Gras (kind of like a big cinnamon roll).
>
> I have to scald some milk (carefully, so it doesn't boil over) and mix in
> some butter.
>
> Then I have to cool it to room temperature. This usually takes about 1/2
> hour.
>
> Anything I can do to speed up the process? Is it okay to put it in the
> fridge?

Pour it into a flat pan or bowl. Or do what we used to do to make fudge.
Submerge the pan in a larger pan of ice water. You wouldn't want to do this
for long though.

"gloria p" > wrote in message
...
> On 2/6/2013 7:21 PM, Christopher M. wrote:
>> "graham" > wrote in message
>> ...
>>>
>>> "Christopher M." > wrote in message
>>> ...
>>>> I'm making a king cake for Mardi Gras (kind of like a big cinnamon
>>>> roll).
>>>>
>>>> I have to scald some milk (carefully, so it doesn't boil over) and mix
>>>> in
>>>> some butter.
>>>>
>>>> Then I have to cool it to room temperature. This usually takes about
>>>> 1/2
>>>> hour.
>>>>
>>>> Anything I can do to speed up the process? Is it okay to put it in the
>>>> fridge?
>>>>
>>>>
>>> Put the pan in a sink of cold water and stir the contents ( as well as
>>> the
>>> water).
>>> Ypu'd be surprised how quickly it cools.
>>
>> Awesome. Thanks.
>
>
> I empty our ice cube bin into the sink around the base of the pan. It
> cools quickest if you stir the contents often.

Thanks, I used to do that for tempering Callebaut chocolate.

But it didn't even need to be tempered. Candy molds came out great. I made
some Louisiana alligators.


W. Pooh (AKA Winnie P.)

"graham" > wrote in message
...
>
> "Christopher M." > wrote in message
> ...
>> I'm making a king cake for Mardi Gras (kind of like a big cinnamon roll).
>>
>> I have to scald some milk (carefully, so it doesn't boil over) and mix in
>> some butter.
>>
>> Then I have to cool it to room temperature. This usually takes about 1/2
>> hour.
>>
>> Anything I can do to speed up the process? Is it okay to put it in the
>> fridge?
>>
>>
> Put the pan in a sink of cold water and stir the contents ( as well as the
> water).
> Ypu'd be surprised how quickly it cools.

Yep, that is what I do too!

--
--
http://www.shop.helpforheroes.org.uk/

On Wed, 6 Feb 2013 13:04:13 -0800 (PST), Helpful person
> wrote:



>
>Put some ice with water in a very good leak proof ziplock back and use
>it to cool. However, this is pretty desperate because those bags
>aren't to safe.

Why aren't the bags safe? They are made of material approved for
direct food contact.

On Feb 7, 6:02*am, Ed Pawlowski > wrote:
> On Wed, 6 Feb 2013 13:04:13 -0800 (PST), Helpful person
>
> > wrote:
>
> >Put some ice with water in a very good leak proof ziplock back and use
> >it to cool. *However, this is pretty desperate because those bags
> >aren't to safe.
>
> Why aren't the bags safe? *They are made of material approved for
> direct food contact.

They are likely to leak

Ed Pawlowski wrote:
>
> On Wed, 6 Feb 2013 13:04:13 -0800 (PST), Helpful person
> > wrote:
>
> >
> >Put some ice with water in a very good leak proof ziplock back and use
> >it to cool. However, this is pretty desperate because those bags
> >aren't to safe.
>
> Why aren't the bags safe? They are made of material approved for
> direct food contact.

Isn't it you, Ed, that lives in Connecticut? Sounds like you are in for a
big snow storm tomorrow/Saturday. On my news they are saying up to 2 feet
of snow in New England. Good luck with that. I'm jealous here in the
South. Only rain here.

Gary

On Thu, 07 Feb 2013 15:55:06 -0500, Gary > wrote:

>Ed Pawlowski wrote:
>>


>
>Isn't it you, Ed, that lives in Connecticut? Sounds like you are in for a
>big snow storm tomorrow/Saturday. On my news they are saying up to 2 feet
>of snow in New England. Good luck with that. I'm jealous here in the
>South. Only rain here.
>
>Gary

Yes. Last check it was 2 feet plus. Morning should be OK. I'm
already shutting down the plant at noon but will move it up earlier if
the snow will be heavy earlier.

Meantime, I have a couple of gallons of gas for the snow blower.
Bought a new one last year and never got to use it. This will be the
second time this years, a real tryout.

On 2/7/2013 3:55 PM, Gary wrote:
> Ed Pawlowski wrote:
>>
>> On Wed, 6 Feb 2013 13:04:13 -0800 (PST), Helpful person
>> > wrote:
>>
>>>
>>> Put some ice with water in a very good leak proof ziplock back and use
>>> it to cool. However, this is pretty desperate because those bags
>>> aren't to safe.
>>
>> Why aren't the bags safe? They are made of material approved for
>> direct food contact.
>
> Isn't it you, Ed, that lives in Connecticut? Sounds like you are in for a
> big snow storm tomorrow/Saturday. On my news they are saying up to 2 feet
> of snow in New England. Good luck with that. I'm jealous here in the
> South. Only rain here.
>
I have family in Massachusetts and it's already snowing there. Expecting
about 2 feet I think.

On Fri, 08 Feb 2013 19:53:59 -0500, Cheryl >
wrote:



>>
>> Isn't it you, Ed, that lives in Connecticut? Sounds like you are in for a
>> big snow storm tomorrow/Saturday. On my news they are saying up to 2 feet
>> of snow in New England. Good luck with that. I'm jealous here in the
>> South. Only rain here.
>>
>I have family in Massachusetts and it's already snowing there. Expecting
>about 2 feet I think.
>

We have about 18" so far and plenty more coming. Heavy for another 3
hours, then tapering a bit for another 3 to 5 hours. We could hit
30" or so. Same into MA.

We shut down work at noon and the ride home was easy. I even stopped
for pizzas to bring home. It got progressively heavier after that
though. One of the worst storms I've ever seen with the high winds.