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Tempering (Coo…
Tempering (Cooking)
- The careful heating or cooling of ingredients to blend without curdling, cooking, or deflating—often used with eggs, chocolate, or combining mixtures at different temperatures.
Add hot liquid gradually to cold eggs, whisking constantly to prevent scrambling.
Use for sauces (like hollandaise) and puddings to achieve silky texture.
When tempering chocolate, use a thermometer and controlled heating for glossy, snappy results.
Always stir rapidly during tempering.
For thick mixtures, soften before folding in whipped components to avoid deflation.
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