I think we can safely write it off. I checked out ""scalded milk"" on Google, and came across this, admittedly informal, cooking glossary at
http://aaron.birenboim.com/recipes/glossary.html quote:
Milk, Scalded
Frankly, I do not know the proper definition for scalded milk. I just put it in the microwave until it boils, and forms a light skin on top. Stir the skin back in.
Pouring hot tea into milk is unlikely to scald it so that it forms a skin, because it does not boil long enough - the tea is already at sub-boiling point, and is instantly cooled by the milk.
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