Tempering

To blend two liq­uids togeth­er to a sim­i­lar tem­per­a­ture before com­bin­ing them com­plete­ly. Tem­per­ing is what keeps eggs from cook­ing when they’re added to a hot sauce and gives choco­late can­dy a per­fect polish.

To blend two liq­uids togeth­er to a sim­i­lar tem­per­a­ture before com­bin­ing them com­plete­ly. Tem­per­ing is what keeps eggs from cook­ing when they’re added to a hot sauce and gives choco­late can­dy a per­fect polish.