Candy/Confectionery Thermometers - Kitchen Consumer - eGullet …
网页2004年12月20日 — Candy/Confectionery Thermometers. Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501 (c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members.
Does This Candy Thermometer Need Replacement?
网页2023年10月18日 — I have a question regarding the candy thermometer shown in the photos. You can see the red fluid line separates at the top, which has made finding an accurate reading difficult. Additionally, when I purchased the thermometer, it was fairly calibrated. Now, it needs to be calibrated by over ten de...
Thermometer for Induction Cooktop - eGullet Forums
网页2006年7月5日 — Kitchen Consumer. Thermometer for Induction Cooktop. Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501 (c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society …
Thermapen for frying and candy-making - eGullet Forums
网页2009年1月19日 — Kitchen Consumer. Thermapen for frying and candy-making. Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501 (c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society …
Why’s my English Toffee sticky? - Pastry & Baking - eGullet Forums
网页2007年4月26日 — As far as a thermometer - I tend to use the pyrex digital, they are fairly reliable at the lower chocolate tempering temperature and when the calibration goes off a bit, then I use them for candy. A non digital glass candy thermometer would work just fine, but it has a tendency to get in the way when you stir and therefore you sometimes get a ...
Confectionery 101 - The eGullet Culinary Institute (eGCI ... - eGullet ...
网页2006年8月31日 — Candy or digital thermometer. Stand mixer. Caramel rulers or pastry frame or 8 x 8 inch metal pan. Chefs knife or pizza cutter . Ingredients. Sugar. Glucose (white corn syrup) Egg whites. Peanut butter. Class 3: Fudge. Equipment. Heavy 4-quart pot. Candy or digital thermometer. Wooden or bamboo spoon or silicone spatula. Marble or granite slab ...
Candy/Confectionery Thermometers - Page 2 - Kitchen Consumer
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Toffee covered marshmallows - RecipeGullet - eGullet Forums
网页2018年3月5日 — 3. Cook the mixture until it just starts to turn brown - if you have a candy thermometer, this will be around 290F/143.333C. If you don't have a candy thermometer, just occasionally put a drop of the mixture on a white plate to check the color (then put "candy thermometer" on your shopping list, because candy thermometers are awesome) 4.
Troubleshooting Caramels - Pastry & Baking - eGullet Forums
网页2003年5月21日 — Candy thermometer readings, at least in my experience, are not always consistent and can vary with room temp, pressure, etc, etc, etc. When I do caramel, I usually use a thermometer AND always check with the 'cold water' test (ie: soft ball, hard ball, etc).
Dragon's beard candy - Pastry & Baking - eGullet Forums
网页2012年6月17日 — The Kitchen. Pastry & Baking. Dragon's beard candy. Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501 (c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society …