Define "scalding" in cooking terms.

Scalding refers to the process of heating a liquid to just below its boiling point, typically around 190°F (88°C). This technique is often used for various purposes, such as to prepare milk for recipes, where scalding helps to eliminate any potential bacteria and enhances the flavors without causing the liquid to boil. It is essential in specific cooking procedures, especially in baking and making custards, as it allows for the necessary temperature to kill off bacteria while still preserving the properties of the liquid for further use.

The clear distinction between scalding and boiling is that boiling involves reaching the liquid's boiling point, where bubbles rise rapidly, indicating vigorous movement. In contrast, scalding does not reach this point, allowing for a gentler heat treatment. This helps maintain the integrity of delicate ingredients that could be adversely affected by harsher cooking temperatures.