The tool NO kitchen should be without is a
thermometer. Think about it:
If you want the perfect roast you need a meat
thermometer to ensure that it is the right temperature because if you go way
over it will just help dry out the meat. For perfect bread it begins and ends
with temperature and when you make candy you need a thermometer that can read
up to at least 300°. (I prefer 350°) Don’t forget the oven temperature, this
one will help you know where the hotspots are in your oven and if your oven is
at the temperature that you need.
I would suggest that any thermometer you get is NSF approved. I like my digital thermometer for the candies and breads that I make
but I have a separate one for meat products. Of course, that is just because
the idea of meat juices getting on my candies makes me want to gag. Yes I do
wash and sanitize my thermometers so it shouldn’t matter but it does.
Another thermometer that comes in handy especially if you make bread is a wall thermometer, that's because it will give you the air temperature so you can quickly factor the water temperature to get the desired dough temperature. Have I confused you? Sorry about that, if you are looking at a recipe for bread and they tell you the desired dough temperature, then you have some math to do. Sorry, at this point you can walk away or persevere.
To get the DDT(desired dough temperature) you have to factor your air temperature, flour temperature and the friction factor of your mixer. Multiply the desired dough temperature by 3 and then subtract the actual numbers for the air, flour and friction to get the temperature that your water should be.
I hope this helps you, to get your friction factor read the literature that comes with your mixer or contact the manufacturer.
Well I hope you enjoy the day! Tomorrow we'll tackle fudge and caramel. Until then...
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