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Buttercream Dillema
Posted: 05 January 2009 06:12 PM   [ Ignore ]   [ # 16 ]
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I also would like to add: I know a lot of you use the CDN quicktip 450, I found that hard because it was short and now use this also from CDN and is quick tip but has a longer probe. This thermometer makes my life so easy now with the sugar syrups.

http://www.pastrychef.com/DIGITAL-CONFECTIONERY-THERMOMETER_p_1322.html

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Posted: 16 January 2009 07:33 PM   [ Ignore ]   [ # 17 ]
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Thanks so much for that link to the candy thermometer! I made toffee and caramels a while ago (for Christmas gifts) and found the regular thermometer was kind of a pain to use—too short, no clip—this is just what I was looking for!

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Posted: 18 January 2009 09:18 PM   [ Ignore ]   [ # 18 ]
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I’m not even a cupcake fan and I thought these were beautiful!  I agree that many people have grown up with the American style buttercream and cannot enjoy anything else.  But when I feed them mousseline buttercream on a homemade cake with the dessert at ROOM TEMPERATURE, they often experience an epiphany.  This seems to make a difference to their perception.

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