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Tempering: Revision history

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30 December 2023

27 November 2023

  • curprev 10:2710:27, 27 November 2023‎ FoodBookSysop talk contribs‎ 642 bytes +642‎ Created page with "1. Tempering (chocolate), a method of increasing the shine and durability of chocolate couverture. 2. Tempering (cooking), bringing meat to room temperature before cooking; or bringing food up to temperature slowly as in sous vide. 3. Tempering (spices), a cooking technique and garnish used in the cuisines of India, Bangladesh, and Pakistan, in which whole spices (and sometimes also other ingredients such as minced ginger root or sugar) are fried briefly in oil or..."
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