Tempering
Gradually raising the temperature of a cold or room-temperature ingredient by slowly adding hot liquid to it before combining with the main hot mixture.…
$ aoe install @recipes/term-temperingProjection
Always in _index.xml · the agent never has to ask for this.
Tempering [term] v1.0.0
Gradually raising the temperature of a cold or room-temperature ingredient by slowly adding hot liquid to it before combining with the main hot mixture. Used to prevent shock-curdling of eggs and dairy, and to bring meat to an even internal temperature before cooking.
Loaded when retrieval picks the atom as adjacent / supporting.
Tempering [term] v1.0.0
Gradually raising the temperature of a cold or room-temperature ingredient by slowly adding hot liquid to it before combining with the main hot mixture. Used to prevent shock-curdling of eggs and dairy, and to bring meat to an even internal temperature before cooking.
Meaning
Gradually raising the temperature of a cold or room-temperature ingredient by slowly adding hot liquid to it before combining with the main hot mixture. Used to prevent shock-curdling of eggs and dairy, and to bring meat to an even internal temperature before cooking.
Aliases
- temper
- tempering eggs
- temperature equalization
Loaded when retrieval picks the atom as a focal / direct hit.
Tempering [term] v1.0.0
Gradually raising the temperature of a cold or room-temperature ingredient by slowly adding hot liquid to it before combining with the main hot mixture. Used to prevent shock-curdling of eggs and dairy, and to bring meat to an even internal temperature before cooking.
Meaning
Gradually raising the temperature of a cold or room-temperature ingredient by slowly adding hot liquid to it before combining with the main hot mixture. Used to prevent shock-curdling of eggs and dairy, and to bring meat to an even internal temperature before cooking.
Aliases
- temper
- tempering eggs
- temperature equalization
Relations
related: [@recipes/fact-egg-protein-coagulation, @recipes/fact-emulsion-temperature-window, @recipes/rule-rest-meat-after-cooking] see-also: [@recipes/fact-egg-protein-coagulation]
Meaning
Gradually raising the temperature of a cold or room-temperature ingredient by slowly adding hot liquid to it before combining with the main hot mixture. Used to prevent shock-curdling of eggs and dairy, and to bring meat to an even internal temperature before cooking.
Aliases
- temper
- tempering eggs
- temperature equalization
See Also
- @recipes/fact-egg-protein-coagulation
Source
aoe-engine/examples/recipes/primes/compiled/@recipes/term-tempering/atom.yaml