When deep frying and making candy, the temperature of the
liquids reaches a very high level. For example, caramelizing sugar heightens
the temperature of the liquefied sugar to a level in excess of 300°F (149°C)!
An oven thermometer which is manufactured to measure the heated air inside an
oven is not adequate to measure the heat of the center of a liquid.
A special thermometer for candy making and deep frying is
inserted into the liquid during the heating process. Usually the thermometer is
very long for safety purposes so that you don’t burn yourself. Also, a hook
attaching the thermometer to the side of the pot makes sure that it measures
the temperature of the liquid and not of the pot.
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