Guest guest Posted August 8, 2002 Report Share Posted August 8, 2002 Tip of the Day: Techniques: TemperingRecipes sometimes require a process known as tempering. This usuallymeans the raising of the temperature of a liquid by slowly adding ahot liquid. It is often used in baking and dessert preparations. Wheneggs are in the recipe (such as for crème brule'), the temperingshould be done very slowly so you don't end up with scrambled eggs inyour dish. HotJobs, a service - Search Thousands of New Jobs Quote Link to comment Share on other sites More sharing options...
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