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    « Scum on Kalamata Olives | Main | Cook’s Sensibilities and More »

    May 10, 2005

    Comments

    Scalding the milk gives a certain good flavor to some recipes. Recipes for vanilla ice cream and custard and many other things. Check it out. My grandmother used to make ice cream to die for. I could not seem to duplicate it using her recipe. The difference turned out to be the scalded milk she used.

    Hi,

    Your article wrongly states that " With modern pasteurization, the bacteria and enzymes are already destroyed, ......". Pasteurization only reduces the amount of bacteria and enzymes to acceptable level.

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