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Tempering. (in metallurgy), a type of heat treatment, in which a quenched alloy is reheated to a temperature below the first critical point, is held at that temperature, and is subsequently cooled. The term âtemperingâ is mainly applied to steels.
Jupiterimages/Comstock/Getty Images. Stewing is a long, slow, moist cooking process similar to braising. It is typically used to tenderize tough cuts of meat, usually beef, pork, bison or buffalo. Stew recipes normally call for more liquid than braising ones and the final dish is conventionally thicker than soup.