Good Scald
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.
you got a “good scald” on those biscuits.
this c-sserole is delicious – you got a good scald!
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