c. 1200, "to be very hot; to afflict painfully with hot liquid or steam," from Old North French escalder "to scald, to scorch" (Old French eschalder "heat, boil up, bubble,&qu [..]

To bring to a temperature just below the boiling point.

exposed hardpan.

to burn yourself with a very hot liquid or steam

 scurvy, scabby.

To pour over or immerse in boiling water for a short time in order to cook only the outer layer. Also, to bring milk almost to the boil; or to sterilize kitchen equipment with boiling water.

To prepare milk or cream by heating it to just below the boiling point; to prepare fruit or vegetables by plunging into boiling water to remove the skins.

To heat liquid almost to a boil until bubbles begin to form around the edge.

A dry, tan- or brown-colored area on the skin of a Jamaican fruit, such as a Jamaican apple. This is also a Jamaican cooking technique often used to retard the souring of milk whereby a liquid is heated to just below the boiling point. It is also to plunge Jamaican food such as tomatoes into boiling water in order to loosen their skin and facilitat [..]

(1) to dip into boiling water.  (2) To heat milk to just below the boiling point.  (3) To dip fruits, vegetables, or nuts in boiling water to facilitate removing the skin or shell.

To prepare milk or cream by heating it to just below the boiling point; to prepare fruit or vegetables by plunging into boiling water to remove the skins.

To heat a liquid, often milk, to a temperature just below the boiling point, when tiny bubbles just begin to appear around the edge of the liquid.

To heat liquids, (usually milk) until they are just at the point of boiling.

To dip fruits or vegetables in boiling water in order to loosen their skins and simplify peeling. The produce should be left in the water for only 30 seconds to prohibit cooking, and should be shocked [..]

To cook just under the boiling point.

To heat to a point just below boiling.

To cook a liquid, most often milk, over low heat until just before it boils.

To heat milk to just below the boiling point.

To heat milk to just below the boiling point.

(n) a burn cause by hot liquid or steam(n) the act of burning with steam or hot water(v) subject to harsh criticism(v) treat with boiling water(v) heat to the boiling point(v) burn with a hot liquid o [..]

Turf damage occurring under conditions of excessive water, high temperatures, and intense light.

(verb) To heat a liquid to a temperature just below the boiling point.

To heat a liquid almost to boiling point, but only until tiny bubbles form around the edge of the mixture.

to heat a liquid, usually milk or cream, to just below the boiling point, when small bubbles appear around the edges of the pan.

To scald is to bring milk to a quick boil and then remove it from the burner.

To heat milk just below a boiling point. Tiny bubbles will form around the edge

to heat a liquid, usually milk or cream, to just below the boiling point, when small bubbles appear around the edges of the pan.

To heat to just below the boiling point, when tiny bubbles appear at the edge of the saucepan.

Scalding is a term that is thrown about the kitchen frequently but whose precise definition is too often unknown. In general, Scald means “to burn something as if with hot liquid or steam.” In practi [..]

a superficial form of damage to fruits that results from the action of intense sunlight, especially when the surface is wet with dew etc., e.g. of grape, apple and peach (H. Wormald, Diseases of fruit [..]

, sb. ‘A heart scald,’ a sore trouble. ‘He’s heart scalded with her,’ greatly troubled by her.

To bring liquids to a temperature just below boiling so that tiny bubbles form at the edge of the pan or cup to stop enzymatic activity that retards gluten development. Note: Yeast breads: Fluid milk [..]

Cooking a liquid such as milk to just below the point of boiling; also to loosen the skin of fruits or vegetables by dipping them in boiling water.