#AtoZChallenge: #Cooking Terms – Temper

I realize the AtoZChallenge is over.  I did so well starting off, despite a rough start with Passover right at the beginning of April…  Then a bit of vertigo due to impacted ear-wax (yes earwax)  had me down and out for a couple of days.  A history of ear trouble didn’t help matters anyway.  Once back up on my feet (so to speak)  I had shit load of things to catch up on and sadly the #AtoZChallenge was unable to be at the top of the list – certainly not in the eyes of my family.

TThe word temper refers to the blending together of two ingredients of different temperatures.  It usually refers to the tempering of eggs or chocolate.

Custards and Ice-Cream are made by tempering eggs.

If you were to simply dump the eggs into the hot liquid, you would risk having your eggs scramble on you.  Tempering is done by adding a small amount of the hot liquid to the eggs while the eggs are whisks.

This has three effects. One of these is that it warms the eggs up so that they are closer to the temperature of the liquid to which they are being added.  By doing so, you reduce the impact of the temperature shock between the hot and cold ingredients.  For more positive effects read this article.  This article on Food Network also gives instruction on how to temper eggs

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Join me on an A to Z Journey of Cooking Terms throughout the month of April.

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