Temperature is a physical property of a system that underlies the common notions of hot and cold; something that is hotter generally has the greater temperature. Temperature is one of the principal parameters of thermodynamics.
Tempered
A term used to refer to a method of melting chocolate that has a high percentage of cocoa butter.
Temper:
1. To slowly bring up the temperature of a cold or room temperature ingredient by adding small amounts of a hot or boiling liquid. Adding the hot liquid gradually prevents the cool ingredient, such as eggs, from cooking or setting.
Temper - Definition
What Does Tempering Mean - Definition of Tempering - Culinary Definition of...
Beurre Blanc - Classic Grilling Sauce Recipe
Béchamel Sauce - Dairy-Free Recipe for Bechamel Sauce - Non-dairy Bech...
The US Department of Agriculture says the following temperatures will produce safely cooked, but still flavorful meats:
Meat
Internal Temp.
Tempering Chocolate
In order to get that gossy look of professioally made chocolate, you will need to temper your melted chocolate - a process that melds the chocolate's molecules togther.
Low temperature cooking is an unusual cooking technique, a variant of roasting, which is claimed to produce more tender and tasty results than traditional high-temperature roasting.
Food Temperature Questions
by the Editors of Easy Home Cooking Magazine
Cite This! ...
Tempered chocolate is chocolate which has been heated and specially cooled so that it forms a precise crystal structure.
Tempering: The process of melting and cooling chocolate to specific temperatures in order to prepare it for dipping, coating, or molding.
Indian Cooking Recipe : Fish Temperade
Ingredients :
1 cup assorted shellfish, cleaned
1 tbsp oil
3 dried red chillies or peppers
1 tbsp coriander seeds
1 tsp cumin seeds
1 cup grated coconut
2 large onions, chopped
6 flakes garlic, chopped ...
Tempering: An important cooking technique used when making custards is tempering, which is the slow addition of a hot liquid to a cold one.
Temper - Technically, to moderate. In cooking, tempering most often refers to slightly warming beaten eggs, by rapidly stirring a little of the hot ingredients into them, before adding them to the hot mixture so that they will combine, ...
tempering
Process of heating and cooling chocolate which improves the malleability and gloss. Typically used for chocolate candy dipping or decorations.
Tex-Mex ...
Tempering
The precisely controlled heating and cooling of molten chocolate to correctly crystallize or solidify the cocoa butter within, which produces the required consistency and a smooth, glossy finish.
Temper: To slowly add a hot liquid to eggs or other foods to gradually raise their temperature without making them curdle.
Temperature ( °C )
5/9 after subtracting 32*
* Example : 9°F above boiling equals 5°C above boiling ...
Temperature:
The intensity of heat in a mixture, baked product, or oven; measured in degrees Fahrenheit (°F) in home baking in the United States.
Texture:
Indicates the appearance of a cut portion of bread or cake.
Tempering - A cooking technique whereby chocolate is made malleable and glossy through a process of heating and cooling.
Tempura - A Japanese technique of batter dipping and deep frying foods, particularily fish and vegetables.
Room temperature method: Put the frozen item on the countertop and let it thaw at room temperature. This is fine for some baked goods, but don't ever use this method with meat or fish-bacteria thrive on these foods at room temperature.
G ...
[edit] Temperate fruits
Fruits of temperate climates are almost universally borne on trees or woody shrubs or lianas.
Baghar (Tempering):
Spices and herbs are added one at a time to hot oil and this tempering is either done as the first step in the cooking process, before adding the vegetables for example, or as the last, pouring the tempered oil over dal.
Temper the egg yolk mixture into the scalded milk. Bring the mixture up to a boil and cook for about 3 minutes or until the mixture is thick, stirring constantly. Remove the pan from the heat and stir in the vanilla and butter.
Temper
To warm food gently before adding it to a hot mixture so it doesn't separate or curdle.
Teriyaki ...
Temperate Europe and Asia. Etymology
English 'mugwort' contains an element mu- meaning 'fly, bug'; cf. Greek myia [μυá½-α], Russian mukha [муха] and German Mücke 'mosquito'. The Indo-European stem, MU-, is obviously onomatopoetic in origin.
Temperature at which a fat begins to break down and emit smoke.
Soft ball/Soft crack
Candy making term that denote what a ball of the candy does when placed in a cup of cold water, 234-239 degrees F.
Temper - 2. - To bring chocolate to a state in which it has snap, shine and no streaks ( feathers ). Commercially available chocolate is already tempered but this condition changes when it is melted. Tempering is often done when the chocolate ...
A temperature scale where 32 degrees is the freezing point of water, and 212 degrees is the boiling point. C=(F-32)*5/9.
fajitas
A Mexican dish of marinated meat fried with onions and peppers, cut into strips, and served with tortillas.
A temperature scale with 32? as the freezing point of water and 212? as its boiling point..
Failure fee (food industry term): ...
The temperature at which butter begins to scorch and burn. A higher fat content butter yields a higher smoking point.
Smothered
Suggestive of improperly cooled cream.
The temperature reached when a mixture maintains a full bubbling motion on its surface
Boil
To cook in a liquid, generally water, in which large bubbles rise quickly and steadily so that all the liquid is agitated ...
The temperature at which fats begin to break down under heat. The higher the smoke point, the more stable the fat will be while frying and cooking. Butter's smoke point is 350°F, olive oil 375°F, and refined oils around 440°F.
Spices ...
REDUCE temperature to 375 degrees F; bake torte 25 min. or until center is set. Cool completely. Run knife around rim of pan to loosen torte. Remove rim. Refrigerate torte 3 hours.
Kraft Kitchen Tips ...
Serving temperature: Serve at a temperature of 40º-45º F.
Food pairing: Food friendly, Riesling is considered to be the most versatile white wine with food.
Hot Oven: Temperature is 400 to 450 degrees Fahr.
Very Hot Oven: Temperature is 450 to 550 degrees Fahr.
Check the temperature of the chocolate - it should be 32-33C. If necessary, place the bowl back over the pan of hot water to heat to the correct temperature.
Celsius A temperature scale where 0 is the freezing point of water, and 100 is the boiling point (at sea level.) F = 32 + C * 9/.
Cepes A type of mushroom, generally canned in a brine ...
Constant Temperature
When frying more than one piece of fish, make sure the temperature of the oil returns to the desired heat before cooking additional pieces.
Roasting Temperature Measurements
Different pieces of meat or poultry need to be cooked to different internal temperatures.
The "Ideal" temperature on the right is the ideal internal temperature after resting.
These temperatures are all Fahrenheit.
...
Lukewarm- A temperature of about 95ºF, not too hot and not too cold.
Marble-To swirl food together
Marinate-To season food by placing it in a flavorful mixture called a marinade.
Liquids at room temperature made from vegetables, nuts, or seeds. Common types for general cooking include corn, soybean, canola, sunflower, safflower, peanut, and olive.
2 eggs (room temperature)
1 oz seeds (chia, ground two tablespoons)
12 cup water (room temperature) ...
Where the winter temperatures dip below 30 degrees F., rosemary plants will have to spend the winter indoors. In this case, it's easier to grow your rosemary in a container all year.
The right pan, oven temperature and pan treatment are a few brownie baking basics good to know. Who knew there were tricks of the trade for something this easy to bake!
Cobblers, Crisps and More ...
cold temperatures; it is a favorite country vegetable in the southern
U.S., where it is called collard greens.
colle (Fr.) With gelatin added.
collop (Brit.) A thin slice of meat; an old term that has been used ...
Its texture and flavour are similiar to that of a mild cream cheese, and it becomes very soft and spreadable at room temperature. crespelleCrepes.
Caliente Hot to the touch (temperature) Camarón Shrimp Canela Cinnamon. Capirotada Spicy bread pudding, made with raisins, fruit and cheese, served during Lent; means a little bit of everything .CarneMeat, specifically beef Carnero Lamb.
Boil: To cook in liquid at boiling temperature-bubbles should be breaking on the surface of the liquid and steam should be given off.
The most common form of baking powder is the double acting variety, which produces gas upon mixing and again at high temperatures. Always store this tightly covered.
Caliente - Hot to the touch (temperature)
Camarón - Shrimp
Canela - Cinnamon
Capirotada - Spicy bread pudding served during Lent; means a little bit of everything
Carne - Meat, specifically beef see Chilli con carne
Carnitas - Shredded Pork ...
Calvados Apple brandy Cannelloni Pipe shaped pasta stuffed with a mixture Caramel Sugar which has been cooked to a high temperature where it will melt to a brown liquid.
The essential processes in making a piece of steel cutlery are (I) forging, (2) hardening and tempering, (3) grinding, (4) polishing, and (5) putting together the various pieces and finishing the knife, ...
Foil conducts heat well in ovens or grills, withstanding excessive temperatures, so it acts as a good barrier to protect food areas from over baking, such as pie crusts and poultry skins, ...
Cover and let stand at room temperature (about 70ºF) from eight to 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days. An ideal addition for sauces or soups because it can be boiled without curdling.
It simply dissolves in hot liquid and thickens at room temperature. (This Chocolate Mocha Pie is thickened with agar agar.) Arame Look for thin and wiry black shreds.
It is a preservation method, in which prepared food is put in glass jars or metal cans that are hermetically sealed to keep out air and then heated to a specific temperature for a specified time to destroy disease-causing microorganisms and prevent ...
When making a meringue the egg whites should be at room temperature and free of any specks of egg yolk. Make sure the bowl and beaters are clean and free of grease to obtain maximum volume.
Using a slow cooker, temperatures are lower than in many other cooking methods, and cooking times are lengthy. Slow cookers are capable of boiling their contents.
Deep-frying at the proper temperature, foods absorb little oil and are surprisingly light. But if the oil is too hot, foods will brown too quickly and stay raw in the middle.
 See also: Cooking, Flavor, Water, Vegetable, Fruit
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