How do you speed up tempering without losing product quality?
Not sure if anyone else has dealt with this, but I’ve been struggling with tempering frozen products lately. I mainly work with meat blocks, and the usual method just takes forever. Sometimes it’s uneven too—outside gets soft while the inside is still too hard to process properly. It slows everything down, especially when we need consistent texture for further cutting. I’ve heard there are faster methods, but I’m not sure how reliable they are in terms of quality.