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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