I hear a lot about tempering when it comes to metal, glass and cooking (tempering chocolate or tempering custard)
What exactly is tempering? How do you do it? How does it work scientifically?
In: 2
I can give you an idea how it kinda works for some things.
When metal is liquid, it’s atoms are all wobbly and depending on how fast you cool it, different structures arise. You might have heard that metal is very well structured, but if you cool it fast, its atoms don’t have the time to structure themselves in a certain way. That will change the properties of the material, metals can be softer or harder depending on this process.
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