Referring to a liquid which is very hot.
Referring to urine which gives a burning sensation when passed.
In the culinary world, the term “scalding” refers to the process of heating milk just below the boiling point. This technique is employed to prevent the milk from souring prematurely. By subjecting the milk to gentle heat, the growth of bacteria is inhibited, allowing for its extended use in various culinary preparations. Scalding serves as a preservation method, ensuring the milk remains fresh and suitable for a range of delightful recipes.