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Oh that makes a ton of sense, do you know of any pre thermometer texts about this, thank you for bringing sense to my bar discussion
by werber 11y ago
Oh that makes a ton of sense, do you know of any pre thermometer texts about this, thank you for bringing sense to my bar discussion
- deleted 11y ago[deleted]
- ori_b 11y agoNot a pre-thermomenter text, but a good summary: https://www.exploratorium.edu/cooking/candy/sugar-stages.html https://www.exploratorium.edu/cooking/candy/sugar-stages.htm...
- pjc50 11y agoTo bring this full circle, my wife's sugar thermometer has the stages ("soft ball" etc) marked on it alongside the temperatures. To insert a side rant on the subject: this is why IoT cooking gizmos like smart pand get a terrible reception. Because there's already a full set of tranditional techniques for cooking, most of which are fairly easy to learn with time.
- venomsnake 11y agoSous vide is revelation for delicate proteins and transforms low and slow for tough ones. For everything else there is pressure cooker (which by the virtue of its design is extremely high tech/precise instrument).
- blue1 11y agoI think any cookbook that predates the electrical oven, or at least its popularity, will do. Also, many old cookbooks tend to be generally vague on such details (I am thinking of Escoffier, for example). From what I have seen, algorithmic-like precision in recipes is more common in recent cookbooks than in old ones.