Hi,
I will be taking a series of chocolate classes and would like to know if anyone has any recommendations for the easiest ones to use for chocolate. I am sure I'll be offered a chance to buy from the shop that comes in the first day, but I have found their stuff isn't the best and apparently chocolate can be tricky. Thanks
Best thermometer for chocolate tempering
voteoften on 12/01/2014 - 11:55
Comments
Thanks for that. I looked briefly at the Mastrad f73000. It looks like you leave the probe in place while you cook.bake. Do you use it that way?
You can leave the probe inside the oven — the operating manual states that the probe can handle temps up to 210 degrees celsius. You can even use the probe to measure the temperature of molten sugar (which generally gets very hot).
Good for baking cakes too I suppose, although you can generally tell how done a cake is by simply sticking in a chopstick and looking at the batter.
yes, molten sugar gets very hot, esp when you forget it is on the stovetop. Oh well, a bit of vinegar and water does the trick.
Do you know a good place to get cheap isomalt in perth?
http://www.thekitchn.com/a-93-thermometer-why-we-love-t-1448…
http://lifehacker.com/the-thermapen-is-the-last-cooking-ther…http://www.ebay.com.au/sch/i.html?_sacat=0&_from=R40&_nkw=th…
Refurbished is fine. I bought one new and one refurbished, works just as well.
http://johnsons1912.com.au/prod/show/7192/digital-food-therm…
or this
http://johnsons1912.com.au/prod/show/102143/mondo-profession…
The thermometer I currently use (for baking cakes, roasting meats, and choc tempering) is a Mastrad F73000 but it's one of the more expensive ones and is overkill for a beginner. Any instant-read thermometer with water resistance should be good enough.
You probably won't be reliant on the thermometer for very long as after a while you should be able to tell if the temp is correct or not by using just your finger (and intuition).