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Noble Notations
NN · Tempering
two recipes
TechniqueTag

Tempering

Bringing two mixtures to a shared temperature in stages, so that neither sets or seizes on contact. In a custard it protects egg proteins, which start to unfold near 62 degrees C. Pouring the hot liquid into the cold one, slowly and with constant stirring, is the whole method.

Type Technique
Recipes 2
I

Recipes using this tag

two
  • First revision

    Carbonara

    Roman carbonara with a sauce of egg yolk, cheese, pork fat and pasta water. Four yolks dress 280 g of pasta for four people.

    Italian · Emulsifying
  • First revision

    Giga-Brûlée

    A vanilla custard baked as one thin sheet in a tray. This version uses 2000 ml of cream at 34 percent fat and 355 g of egg yolk. The custard is 1 cm deep.

    French · Steaming