n. A dry, tan- or brown-colored area on the skin of a fruit, such as an apple. It's usually caused by overexposure to sunlight and rarely affects the fruit quality. scald v.1. A cooking techniqueoften used to retard the souring of milkwhereby a liquid is heated to just below the boiling point. 2. To plunge food such as tomatoes or peaches into boiling water (or to pour boiling water over them), in order to loosen their skin and facilitate peeling. Also referred to as blanch.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.