What I was using would not come on. I think I got water in it. Well now that I have ordered what I really wanted. Let me see if I can revive it….since I have to wait 4 to 7 days (free shipping).
So massively awesome! I’m going to tell the hub that if my sister calls asking what my mother can get me for Christmas, that I definitely want this!!!!! Oh, perfect caramel!!!! Oh, perfectly done cakes!!!! Oh, perfect sugar syrups for buttercreams!!!!!!!!!
On an aside…does everyone here use altitude adjustments? Is it a linear scale for adjustment of the temperature? I believe my boiling point is 209F here…so if a syrup is called to 248—I should be pulling at 245F?
The Thermapen is awesome, though! Very durable and quick!
So massively awesome! I’m going to tell the hub that if my sister calls asking what my mother can get me for Christmas, that I definitely want this!!!!! Oh, perfect caramel!!!! Oh, perfectly done cakes!!!! Oh, perfect sugar syrups for buttercreams!!!!!!!!!
Yes, I had to remove this from my Amazon wish list (as if anyone is paying attention). After my inferior one broke, I nterrupted myself to go online and order. Meanwhile, my buttercream was a soupy mess because I was guessing the temp of the meringue (had it for the syrup). It came together beautifull, however. That mousselline is a perfect example of “no pain, no gain”.
Thermapens are nice but there isn’t anything you can do with one that you couldn’t do with a variety of other less expensive (slower) thermometers. The $10 one I had at Target before I got my Thermapen was perfectly accurate, it just took 20 seconds, which is a long time when the oven door is open. For things like sugar syrups, I’d rather have a probe that stayed in the syrup. One of those meat thermometers with a long cord between the display and probe is ideal. Foolishly, I had previously purchased one from William-Sonoma that had a very long, rigid probe that attached directly to the display; it was intended for candy-making, but it was very top heavy and unstable when attached to the pot.
Thermapens are nice but there isn’t anything you can do with one that you couldn’t do with a variety of other less expensive (slower) thermometers. The $10 one I had at Target before I got my Thermapen was perfectly accurate, it just took 20 seconds, which is a long time when the oven door is open. For things like sugar syrups, I’d rather have a probe that stayed in the syrup. One of those meat thermometers with a long cord between the display and probe is ideal. Foolishly, I had previously purchased one from William-Sonoma that had a very long, rigid probe that attached directly to the display; it was intended for candy-making, but it was very top heavy and unstable when attached to the pot.
Yes, my less expensive CDN one worked but it took too long. One that stayed in the syrup would be nice but probably make me careless.
I have most everything listed or used for all of Rose’s books. My thermapen is the tool I use the most!!!!! Testing cakes for doneness is what I use it for the most. Safe to say that I no longer know how to do it with a toothpick or with any visuals.
