Both really good things to know. I've got a 100+ inch dining room table that serves as computer desk and flat-file most of the year; I'll probably press it into service.
Long ago and far away, our ancestors made caramel, fudge, and hard candy all without the aid of a candy thermometer. I do still remember how to test for each stage… And somewhere, in a 70-some-odd-year-old donut recipe, I also have how to test for deep frying oil temperatures, too. :-)
Doesn't mean I trust anything other than a thermometer m'self.
I find it interesting that they just drizzle the top with chocolate, instead of coating the bottom like the ones I've had from Italian bakeries. Hella easier.
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ninetydegrees
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on 2013-12-25 06:55 pm (UTC)Long ago and far away, our ancestors made caramel, fudge, and hard candy all without the aid of a candy thermometer. I do still remember how to test for each stage… And somewhere, in a 70-some-odd-year-old donut recipe, I also have how to test for deep frying oil temperatures, too. :-)
Doesn't mean I trust anything other than a thermometer m'self.
I find it interesting that they just drizzle the top with chocolate, instead of coating the bottom like the ones I've had from Italian bakeries. Hella easier.