Last night I tried to make half a recipe of Praline Silk Meringue Buttercream. I used my smallest pan to cook the syrup, but overcooked the first batch because the instant read CND thermometer I was using doesn’t seem to give an accurate temperature reading unless the syrup is about an inch deep. I’ve encountered this problem before when making small test batchs of recipes. I’m wondering is the Thermapen would be a solution to this problem. Does anyone know how deeply the Thermapen needs to be submerged into syrup (or other liquid) to get an accurate reading? I’m reluctant to purchase so expensive a thermometer without knowing in advance if it will solve the “small batch” problem.
Lehman’s Best Food Mill
Raspberry season is upon us and I love Rose’s raspberry conserve recipe, but I loath having to push the raspberries through a mesh sieve to remove the seeds. In RHC Rose recommends the Lehman’s Best Food Mill for seed removal. Currently, there is no product by that name on the Lehman web site. The site does show a product called the “Roma Food Mill.” Does anyone know if the “Roma” is the same product, by another name, as the “Best” food mill Rose recommends?