Temper
Gradually raising the temperature of a cold or room-temperature ingredient (like eggs or cream) by slowly stirring in hot liquid before combining fully. Prevents scrambling or curdling.
Used for
- egg yolks
- heavy cream
- chocolate
- custards
In the kitchen
- ladle hot liquid in slowly — one spoonful at a time
- whisk constantly
- don't rush the process
Related terms
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