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The key to success in frying, jelly, and candy making is temperature control. Otherwise you end up with a great big sticky mess, a nasty napalm-like sugar burn, or visit from your local fire station. This doesn't have to happen, though. The CDN Professional Candy and Deep Fry Thermometer is just that: professional quality. A sturdy side clip keeps it stuck to the side of the pot. An extremely accurate, non-mercuric column, protected from its volatile candy or oil environment with a base plate and protective sheath. Plus a temperature range from 100 to 400 degrees F. This is truly the thermometer for when you want to get the job done, get it done right, and get it done safely.
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Technical Details
- Professional candy and deep fry thermometer great for stove-top use- Stainless steel with durable laboratory glass and non-mercuric column
- Temperature range 75 to 400 degrees Fahrenheit (25 to 200 degrees Celsius)
- Indicators show best temperatures for different candy stages
- Stainless-steel clip attaches to pan; plastic handle stays cool
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By F. L. Funfar (Normal, IL USA)
I purchased this item to monitor the temperature of oil in my wok and in my deep fryer; the clip is indispensable. After multiple uses the printed temperature scale didn't fade or peel off like some reviews of similar products claimed. By using it I also learned that the oil in my deep fryer heated up much more rapidly than the directions indicated; no more overheating oil and wasting time. I'm very pleased with the performance of this item and recommend it to anyone who wants to deep fry foods at home.
By D. J. Padgett (McAllen, TX USA)
Bought this for making beer; the brew needs to be "simmered" at medium temperatures for a certain period of time, then boiled. When I took the thermometer out of the pot when I finished, the numbers that had been under the wort (liquid) were gone. I guess it will make a good door-stop.
By John Ei (Arizona, USA)
I bought this thermometer for deep frying, mostly tempura. It seems to be accurate within a few degrees, which is enough. The bulb is well protected, and held off the bottom just right. The numbers do not come off (as I read the Taylor brand one does). I highly recommend it.
By W. Mills (Helena, MT United States)
Professional is the key word for this thermometer. It is everything I have EVER hoped for in a candy thermometer. No more guessing if the thermometer is deep enough into the pan without touching the bottom. This is the greatest thing since sliced bread
By J. Woodward (Beaverton, OR)
I'm not sure how K Ma gets fudge to set - but fudge is cooked to 234-240F. Having just been making fudge today - I cooked mine in that range and it came out wonderful. BTW - the chocolate goes in AFTER the sugar/milk/butter mixture is brought up to temperature.
I have no experience with this particular item - but a thermometer is really handy for making fudge.
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