What is tempering in cooking?

Tempering in cooking refers to the process of gradually warming food to a desired temperature. This technique is especially important in various culinary applications, such as when incorporating eggs into hot mixtures. By slowly raising the temperature of the eggs, cooks can prevent them from scrambling and ensure a smooth, creamy final product. Tempering is also used when working with chocolate, where gently bringing it to the right temperature helps to maintain its glossy finish and ensure a snap once it has cooled.

The essence of tempering lies in its gradual approach, which allows for controlled temperature changes that prevent the structural integrity of sensitive ingredients from being compromised. This method is crucial in achieving the intended texture and quality of the dish being prepared.