When a cook has prepared a dish or recipe exceptionally well, they "got a good scald" on it.
Some claim this terminology came from getting a good scald on milk or roux when making gravy. Others claim the term refers to scalding a pig just before butchering.
Some claim this terminology came from getting a good scald on milk or roux when making gravy. Others claim the term refers to scalding a pig just before butchering.
by Good Scalder November 27, 2008