Candy thermometer: Difference between revisions
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[[File:Candy thermometer 001.jpg|thumb|Detail of a candy thermometer]] |
[[File:Candy thermometer 001.jpg|thumb|Detail of a candy thermometer]] |
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A '''candy thermometer''', also known as a '''sugar thermometer''' or '''jam thermometer''', is a [[cooking thermometer]] used to measure the [[temperature]] and therefore the ''stage'' of a cooking sugar solution. (See [[Candy making#Sugar_stages|candy making]] for a description of sugar stages.) A candy thermometer is similar to a [[meat thermometer]] but can read higher temperatures, usually 400 °F/200 °C or more. Candy thermometers can also be used to measure hot oil for [[deep frying]]since it can reach higher temperatures than a normal thermometer it is more accurate. |
A '''candy thermometer''', also known as a '''sugar thermometer''' or '''jam thermometer''', is a [[cooking thermometer]] used to measure the [[temperature]] and therefore the ''stage'' of a cooking sugar solution. (See [[Candy making#Sugar_stages|candy making]] for a description of sugar stages.) A candy thermometer is similar to a [[meat thermometer]] but can read higher temperatures, usually 400 °F/200 °C or more. Candy thermometers can also be used to measure hot oil for [[deep frying]]since it can reach higher temperatures than a normal thermometer it is more accurate. |
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Candy thermometers have been used by the general public since [[World War I]], although they had been available to professional candymakers earlier than that<ref name="beard">{{cite book |last1=Beard |first1=James |title=James Beard's American Cookery |date=28 February 2009 |publisher=Little, Brown |isbn=9780316069816 |url=https://books.google.com/books?id=MHbSW8MylhkC |access-date=14 February 2023}}</ref> and were mentioned as early as 1896 in [[Fannie Farmer]]'s [[The Boston Cooking-School Cook Book|''Boston Cooking-School Cook Book'']].<ref name="farmer">{{cite book |last1=Farmer |first1=Fannie |title=Original 1896 Boston Cooking-School Cook Book |date=January 1997 |isbn=9780486296975 |page=453 |publisher=Courier Corporation |url=https://books.google.com/books?id=26BGgEh8Lo0C |access-date=14 February 2023}}</ref> Before, cooks had to use the "water test," i.e., placing a portion of syrup into cold water to judge its temperature. |
Candy thermometers have been used by the general public since [[World War I]], although they had been available to professional candymakers earlier than that<ref name="beard">{{cite book |last1=Beard |first1=James |title=James Beard's American Cookery |date=28 February 2009 |publisher=Little, Brown |isbn=9780316069816 |url=https://books.google.com/books?id=MHbSW8MylhkC |access-date=14 February 2023}}</ref> and were mentioned as early as 1896 in [[Fannie Farmer]]'s [[The Boston Cooking-School Cook Book|''Boston Cooking-School Cook Book'']].<ref name="farmer">{{cite book |last1=Farmer |first1=Fannie |title=Original 1896 Boston Cooking-School Cook Book |date=January 1997 |isbn=9780486296975 |page=453 |publisher=Courier Corporation |url=https://books.google.com/books?id=26BGgEh8Lo0C |access-date=14 February 2023}}</ref> Before, cooks had to use the "water test," i.e., placing a portion of syrup into cold water to judge its temperature. |
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Revision as of 19:18, 3 May 2024
A candy thermometer, also known as a sugar thermometer or jam thermometer, is a cooking thermometer used to measure the temperature and therefore the stage of a cooking sugar solution. (See candy making for a description of sugar stages.) A candy thermometer is similar to a meat thermometer but can read higher temperatures, usually 400 °F/200 °C or more. Candy thermometers can also be used to measure hot oil for deep fryingsince it can reach higher temperatures than a normal thermometer it is more accurate.
Candy thermometers have been used by the general public since World War I, although they had been available to professional candymakers earlier than that[1] and were mentioned as early as 1896 in Fannie Farmer's Boston Cooking-School Cook Book.[2] Before, cooks had to use the "water test," i.e., placing a portion of syrup into cold water to judge its temperature.
Types of candy thermometers include liquid thermometers, coil spring or "dial" thermometers that use a bimetallic strip, and digital thermometers, which are often more precise. They may include a clip to attach the thermometer to the side of the saucepan. Some thermometers have markers indicating which stage the sugar is at, and alarms that go off after a given temperature is reached.[3]
See also
References
- ^ Beard, James (28 February 2009). James Beard's American Cookery. Little, Brown. ISBN 9780316069816. Retrieved 14 February 2023.
- ^ Farmer, Fannie (January 1997). Original 1896 Boston Cooking-School Cook Book. Courier Corporation. p. 453. ISBN 9780486296975. Retrieved 14 February 2023.
- ^ Pearlman, Ann; Bayer, Mary Beth (26 October 2010). The Christmas Cookie Cookbook: All the Rules and Delicious Recipes to Start Your Own Holiday Cookie Club. Atria Books. ISBN 9781439176931. Retrieved 14 February 2023.
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