[Sca-cooks] fennel sauce

[Randy Goldberg MD]

> Okay, then what is wrong with "temper"? As I understand the term
> "temper" it seems to fit here. I thought temper meant to make less
> sharp. Here, to ease the sharpness of the pepper by mixing in
> a little verjuice. To mellow it.

"Temper" has two very specific meanings in modern cookery. It means to add a
small amount of hot liquid to an egg mixture to warm it, before adding the
eggs to the main pot, so as not to make scrambled eggs (as, for instance, in
custard making), or alternatively, to heat and cool chocolate by turns to
stabilize the cocoa butter crystals and keep the chocolate from blooming.

Avraham