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Tempering is also practiced by dry-roasting whole spices in a pan before grinding the spices. Tempering is typically done at the beginning of cooking, before adding the other ingredients for a curry or similar dish, or it may be added to a dish at the end of cooking, just before serving (as with a dal, sambar or stew). [2]
Tempering (spices), a cooking technique where spices are roasted briefly in oil or ghee Tempered glass , a type of safety glass processed by controlled thermal or chemical treatments Tempering chocolate , processing to ensure a uniform sheen and crisp bite
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While the tempering process won’t get eggs to this temperature, most custard recipes call for cooking the mixture until it reaches 180°, so there shouldn’t be a salmonella risk.
Food sticks easily to a bare metal cooking surface; it must either be oiled or seasoned before use. [8] The coating known as seasoning is formed by a process of repeatedly layering extremely thin coats of oil on the cookware and oxidizing each layer with medium-high heat for a time.
In Canada and Australia, some of the American terms listed are widespread; however, in some cases, another usage is preferred. Words with specific American meanings that have different meanings in British English and/or additional meanings common to both dialects (e.g., pants , crib ) are to be found at List of words having different meanings ...
Tempering puts the outer surfaces into compression and the interior into tension. Such stresses cause the glass, when broken, to shatter into small granular chunks instead of splintering into large jagged shards as ordinary annealed glass does. These smaller, granular chunks are less likely to cause deep penetration when forced into the surface ...
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...