>Can you tell that flavor with 100% accuracy if you are blindfolded and someone else has poured the cups? I'm pretty sure I could if you let me practice before

>Can you tell that flavor with 100% accuracy if you are blindfolded and someone else has poured the cups? I'm pretty sure I could if you let me practice beforehand. There's a pretty distinctive smell to scalded milk. >What chemical change in the milk accounts for "scalding"? Protein denaturing. It's a well documented effect in milk, and some recipes even specifically call for it. It's just not great in tea.