Slowly whisking a hot liquid into egg yolks when making a stirred custard sauce is called:

Question

Quizplus · Accepted Answer

Tempering is the process of slowly whisking a hot liquid into egg yolks to gradually raise the temperature of the eggs without cooking them, which prevents them from curdling or scrambling. This is an important step in making a smooth and creamy stirred custard sauce. Folding refers to a technique of gently combining ingredients without stirring vigorously, emulsifying is the process of combining two liquids that don't normally mix together (like oil and vinegar), and conditioning is not a relevant term in this context.

Slowly Whisking a Hot Liquid into Egg Yolks When Making