[Sca-cooks] Candy Thermometer

[Pixel, Goddess and Queen]

Some of the digital thermometers have pot clips on them--that's the kind 
you want.

[Short aside about thermometers for the four people on the list who might 
not know, and yes, I'm procrastinating doing real work, how did you 
guess?]

This actually applies anytime you are measuring the temperature of 
something that is in a pot, whether it is candy, oil, or soup, or if you 
are measuring the internal temperature of something solid like a leg of 
lamb. The thermometer measures the temperature of whatever is surrounding 
the business end--if the end is resting against the bottom or side of the 
pot, or if the probe is right next to the bone, then that is what you are 
measuring the temperature of, rather than the food.

So, a digital oven thermometer is fine, provided that there is some way to 
suspend the probe in the pot without touching the sides or bottom. Just 
tossing it in will most likly get you the temperature of the bottom of the 
pot.


Margaret FitzWilliam


On Thu, 17 Dec 2009, Gretchen Beck wrote:

> Odd question -- how would one of those "inside/outside" digital oven
> thermometers work?  You could stick the display at eye level out of the
> steam, and use whatever means you like to hold the measuring tip in (big
> bundle paperclip, for example, or just toss it in...)
>
> This is all theoretically, of course, my candy making experience is
> minimal.
>
> toodles, margaret