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Technique: Temper edit
Created by: Anonymous
Edited by: Barnaby Dorfman, Sheri, Yuna Wu, Alisa Escanlar
Tags: Food Preparation
Other Names: Tempered, Tempering
Translations: 回火 (Chinese), هدأ (Arabic), Revenimento (Portuguese), Tempérage (French), Revenido (Spanish) All Translations
edit About Temper
Tempering is to alter the temperature of a food gently and gradually. It can refer to the process of slowly adding a hot liquid to a mixture in order to raise its temperature. It's the proper method for melting chocolate so that cocoa powder, cocoa butter, and sugar do not separate. It's also the the process of bringing cold foie gras back to room temperature without over-cooking.
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