Temper
Adding small amounts of a hot or boiling liquid to a cold or room temperature ingredient. This heats the cooler ingredient, keeping it from cooking when it is added to the bulk of the hotter liquid.
An example would be a small amount of a hot sauce added to milk, heating the milk slightly closer to the temperature of the sauce. When the heated milk is added to the hot sauce it is less likely to curdle.
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Great Technique Makes for Great Meals
Don’t know how to do it? We explain common cooking techniques and the hows and whys of what they are and why they work.
