Tempering can refer to a few techniques, all related to temperature control. The one you’ll most commonly find in our recipes is the process of bringing something to (or close to) room temperature, which we recommend for most proteins like whole chickens and steaks, so they cook evenly instead of going into a pan straight from the fridge.
Tempering can also refer to a technique in which a bit of hot liquid is added to a cold liquid to warm it slightly before adding it to a hot mixture, this is especially useful when adding beaten eggs or cream to a dish so that they work as a thickening agent rather than curdling when shocked by the heat. It’s also a chocolate making term, but we won’t go into all that here. :)