What technique can prevent scalding milk while steaming?

Using a thermometer is an effective technique for preventing scalding milk while steaming. Monitoring the temperature of the milk allows you to ensure it reaches the desired warmth without exceeding the ideal threshold that causes scalding. Typically, milk is best steamed to around 150 to 155 degrees Fahrenheit; going beyond this temperature can damage the proteins in the milk and lead to an undesirable flavor and texture. A thermometer helps in achieving precise steaming temperatures, thus ensuring quality and consistency in the final beverage.

Other options, such as heating milk quickly, could actually increase the risk of scalding as it does not provide a way to monitor the temperature effectively. Using cold milk may not help either because, while it might delay scalding initially, it is often necessary to bring the milk up to temperature for proper steaming. Lastly, steaming without a wand is not a traditional method for creating frothed milk, and it would not lead to the quality of foam that is typically desired in coffee beverages.