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Recipes Involving Tempering

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Q: Whats the difference between Philadelphia style Ice Cream and Custard / Cream Style?
I was looking up recipe’s for my new ice cream maker and a nice website had two recipes one involves tempering eggs into the mixture and they call that Custard Style the other is the same with no eggs and they called it Philadelphia style.

Texture wise what is the difference? Any taste differences? Which one is better?

Thank you for your help.

A: The one with eggs will have a richer, deeper flavor and more calories but both will be yummy.

Q: reason for tempering eggs in recipe?
Does anyone know why u do it? Like ive made a lot of custards and creams but i never use their instruction to temper the eggs
i just mix the things together and then heat the mixture after I have beat in the eggs. Not before

is there a reason people do this?

personally i think it’s harder and am afraid that I don’t stir quick enough when tempering.

please reply

tks
everyone seems to be misunderstanding what i am saying

i mean i know what TEMPERING MEANS and why you do it, to prevent scrambled eggs, but i think better wording on my part would be

WHY WOULD YOU USE IT IF YOU CAN JUST BEAT AND INCORPORATE IN the eggs before you heat it up, thereby not having scrambled eggs???????!!!!!!!!

A: The reason to temper the eggs is so you don’t end up with scrambled eggs or stringy, unappetizing egg pieces in your finished product.

Usually the eggs people put in a recipe are cold from the refrigerator and the food they’re going into is very hot… that drastic change is temperature will instantly cook the egg before it has time to blend in.
You are very lucky to have avoided this so far.

Tempering the eggs is actually very easy.
Beat the eggs in a separate bowl and add a little of the hot liquid at a time to the eggs, while continuing to beat. The purpose is to get them up to the temperature of the liquid you’ll be adding them to so they’ll blend in smoothly with no scrambling.

Q: How do i make magh ni dhaar?
I want a simple recipe 4 the tempering ingredients
Something quite hot.. and spicy
Its to serve with plain parathas

Many thanks :) )
its not dal makhni
its green moong lentils

A: Can you check here.May it solve your problem

http://www.bawarchi.com/cookbook/moong14.html

Q: Dense Caramel Ganache?
I want to make some caramel truffles with a hard chocolate shell for some friends for the holidays. I’ve already found some good recipes for the tempered chocolate shell, but I’m lost at finding anything for a good, dense caramel ganache. Any suggestions?

A: Chocolate Caramel Ganache
8 oz semisweet chocolate — chopped 1/4″ pieces
4 oz unsweetened chocolate — chopped 1/4″ pieces
1 1/2 C heavy cream
2 T unsalted butter
1/2 C sugar
1/8 tsp fresh lemon juice

Place the chopped chocolates in a 4 quart bowl and set aside.
Heat the cream and butter in a 1 1/2 quart saucepan over med. heat. Bring to a simmer, then lower heat to keep the cream hot, but not simmering, until needed.

Combine 1/2 cup sugar and lemon juice in a 3 quart saucepan. Stir with a whisk to combine (the sugar will resemble moist sand). Caramelize the sugar for 7-8 min. over med-high heat, stirring constantly with a whisk to break up any lumps (the sugar will first turn clear as it liquefies, then light brown as it caramelizes).

Remove saucepan from heat. Carefully pour about 1/2 of the hot cream into the caramelized sugar. Use a whisk to stir the
caramel until it stops bubbling. Add the remaining cream and stir until smooth. Immediately pour the hot caramel over the chopped chocolate and allow to stand for 5 min. before stirring with a whisk until very smooth.

Refrigerate the ganache until firm.

Q: Has a Republican Congress tempered by a Democrat President a proven recipe to economic prosperity?
Has the United States had a more prosperous era than the 1994-2000 years?

Have Republicans committment to reasonable austerity made more reasonable by the Veto threat of a Democrat President the greatest possibility for domestic policy success?

A: often happens that way

Q: Why temper egg yolks?
In many recipes you put a small amount of hot liquid with egg yolks to temper then return the tempered mixture to the ramining hot mixture (cream, soup, etc). What is the rason for this? What happens chemically”

A: Because if you add raw egg yolks to the hot liquid you would end up with scrambled eggs so you have to add a little bit of the hot liquid so then the eggs will be basically the same temp and you can add them in without them becoming scrambled.

Q: I am vegetarian I want to ask which diet is best for not to get auick temepred or worry?
I am vegetarian I want to ask which diet is best for not to get quick tempered or worry. I get quick worry. Is there any recipe or diet which can prevent my this behaviour or lessen it.

A: Check the vegetarian diet pyramid to know what to eat: http://www.mayoclinic.com/popupnowrap.cfm?objectid=C2B01356-4063-4D57-93AFCA7419C042BD&method=display_full

A good guide here: http://www.mayoclinic.com/health/vegetarian-diet/HQ01596

More recipes here: http://allrecipes.com/Recipes/Everyday-Cooking/Vegetarian/Main.aspx

Another guide here: http://www.wikihow.com/Eat-Healthy-as-a-Vegetarian

The following two links are from a site labeled for young women but the tips are good for both sexes:

An important guide: http://www.youngwomenshealth.org/vegetarian.html

Check a sample easy menu to get you started here: http://www.youngwomenshealth.org/menu.html

And a search query for more tips: http://www.google.com/search?num=30&hl=en&lr=lang_en%7Clang_fr&newwindow=1&safe=off&sa=X&oi=spell&resnum=0&ct=result&cd=1&q=how+to+eat+vegetarian+and+be+healthy&spell=1

The important thing is to KEEP your health not just STOP eating meat !

Take care

QD1956

Q: making hard carob bars?
I need some help, you see my dad is allergic to chocolate and we can’t feed our dog chocolate but they both love it, so I’ve been serching the net with really no luck to find out how to make hard chocolate bars with carob powder, I’ve read about chocolate tempering to get the chocolate hard but I dout that carob powder has cocoa butter in it to make it solitify, any recipes for a plain milk chocolate bar with carob powder from scratch, {I cannot get any carob chips for melting} would really help.
I like to make food all from scratch, so just basic ingredients please…No carob chips or melting any pre-made.

A: You can make fudge with carob powder so I dont see why you couldnt make chocolate bars with it. Just use the same measurement as you would for the cocoa powder and you should be fine. Let me know how it turns out maybe I could help you out if that doesnt work out.

Q: pumpkin flavored candy?
Does anyone know the recipe for this candy? You mix butterscotch candy wafers and orange wafers (not the kind that needs tempering.) You add liquid flavors – cinnamon, nutmeg and
pumpkin pie spice. It tastes similar to pumpkin pie. I had the recipe and lost it. Thanks in advance.

A: Rich Chocolate Pumpkin Truffles

http://www.verybestbaking.com/recipes/detail.aspx?ID=28795

Recipes for pumpkin candy at
www.razzledazzlerecipes.com

http://www.google.com/custom?domains=www.razzledazzlerecipes.com%3Bwww.thatsmyhome.com%3Bwww.recipe-recipes.net&q=pumpkin+candy&sa=Search&sitesearch=www.razzledazzlerecipes.com&client=pub-8869598566920499&forid=1&ie=ISO-8859-1&oe=ISO-8859-1&cof=GALT%3A%23311018%3BGL%3A1%3BDIV%3A%23336699%3BVLC%3A94526B%3BAH%3Acenter%3BBGC%3AE7CEC6%3BLBGC%3AE7CEC6%3BALC%3A311018%3BLC%3A311018%3BT%3A000000%3BGFNT%3A8C525A%3BGIMP%3A8C525A%3BLH%3A137%3BLW%3A375%3BL%3Ahttp%3A%2F%2Fwww.razzledazzlerecipes.com%2Fimages%2Frazbanner.gif%3BS%3Ahttp%3A%2F%2F%3BFORID%3A1%3B&hl=en

Q: a dark chocolate icing that sets hard for a wedding cake, and wont melt , and can be spread not modeling choc?
its my friends wedding in south africa, and im making the cake , but havent been home for so long dont thing ant of my recipes can cope with the above 40 degree celceius weather they have over summer! dont want to be to temper a massive decoration and then it melts before anyone even see it! thanks

A: Ganache

Q: I want to make Peppermint Bark, the recipe/s says I should use “Tempered” Chocolate.?
What is Tempered Chocolate and how do you make it?

A: i used to work at kilwins chocolates
tempered chocolate refers to the higher end chocolate that will have a whitish “shadow” to it if you dont watch the temperature carefully when you melt it. usually we would melt the chocolate down at 100degrees then cool it to 90 or 92. we would carefully stir it and could tell when it hit the correct sugar crystal size be twirling a little rod in it. it was a big head ache.
fortunately, you can just go to the store and purchase regular chocoate and use it and 9 tiimes out of 10 you will not have a problem. unless you get super fancy expensive kind.. then you may see what i am talking about…..sometimes you will get a whitish tint or shadow on the chocolate after it cools. but it tastes fine and is perfectly safe to eat.
it has to do with the sugar crystals in the chocolate.
you “temper” the chocolate by heating it to 100 then cooling it to 92.
but usually normal chocolate in the store has already had that done for you

Q: Tomato chutney recipe (andhra style)?
I’ve been to an Indian restaurant recently and had the Indian pancake (Dosa) along with a spicy tomato chutney. I am trying to find a recipe for this. Any ideas.

It seemed to have some peanuts in it and some sort of tempering with mustard.

Thanks.

A: I know you are asking the question but I had notice some holiday jelly type products referred to as chutney, and for the life of me I don’t know what chutney is, I’m presuming a preserve?

Q: I need quick answers for a candy survey…?
I need quick answers for the best candy filling. I only have one day to run to the store (at last minute) to get the ingredients. I’m making Valentines day chocolates for my friend and I Don’t know what kind to make. (I can’t get him to tell me his favorite kind of candy). He’s a really self-less person and says I shouldn’t waste my money on him. So I promised I wouldn’t buy him any candy.

I’ve been practicing recipes for two weeks and I’ve finally gotten good at tempering chocolate! So the recipes I’ve worked on are:

sweet caramel
a slightly salty caramel (good contrast to milk chocolate)
dark, milk, & white chocolate gnash
and a sweetened almond paste.

do any of these sound good? Which sound the best? Should I make all of them and let him decide? Also, which chocolate would be good with your favorite filling out of my list. I’m open to all suggestions!

A: Do the second one – guys don’t have quite as much a sweet tooth as we girls do.
[I will be happy to take any leftovers you have...]

Q: Does Anybody Know How to Temper Eggs?
Ok well I’m making Tiramisu for the restaurant I work at and the recipe calls for 3 eggs, well in the directions you don’t cook anything, so I was just wondering if anyone knew how to cook eggs and keep their liquidy nature.

A: You must be very careful with raw eggs here in the USA they can carry disease and make people sick, even die~ chickens here are not vaccinated against disease like in other countries you can thank our health department See if you can find pasteurized eggs in the dairy section or else find a recipe that does not use raw eggs Dealing with the public and feeding so many can be risky when serving dishes with raw eggs , To make a tiramisu without using raw eggs go to your search bar and type in …tiramisu recipe without raw eggs .. and many good sites will come up with recipes..

Q: Temper in the egg???
In a recipe, when is instructs you to “Temper in the egg” what exactly does it mean?

REAL Answers only please! It woul dbe very much appreciated!

A: It means to bring the temperature of the egg mixture up closer to the temperature of the hotter ingredients you will be mixing it with to prevent the eqq from “scrambling”. You need to add a small amount of the hot ingredients to the egg mixture, a little at a time, to bring the temperature up, until it is safe to add to the hot ingredients.

Hope this helps.

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