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Tempering is a method of combining two ingredients that are at two different temperatures, one hot and one room temperature or cold. It’s used when one ingredient (usually eggs) cooks at a low temperature or curdles easily. Imagine pouring hot milk or cream into a bowl of egg yolks. The extreme heat would cook the → Hungry for more? 
Creamy cheesecakes. Silky crème brulée. What do they have in common? They owe their smooth textures to a water bath or bain marie. A water bath is used to gently cook delicate foods, especially egg-based dishes, to keep them from overcooking. To prepare a water bath, place a baking dish inside a larger dish or → Hungry for more? |
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 I'm Chef Danielle, cooking instructor, food stylist and food writer. I'm teaching you the tips, tools and techniques you need to make cooking simple. I'll bring out your inner chef and introduce you to the kitchen!
You can cook!         |
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