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Candy-Making Temperatures | Thread | begins at 230° | Makes a 2" thread when dropped from a spoon. | Soft Ball | begins at 234° | A small amount dropped into chilled water forms a ball, but flattens when picked up. | Firm Ball | begins at 244° | The ball will hold its shape and flatten only when pressed. | Hard Ball | begins at 250° | The ball is more rigid, but still pliable. | Soft Crack | begins at 270° | A small amount dropped into chilled water separates into threads that bend when picked up. | Hard Crack | begins at 300° | Separates into threads that harden and are brittle. | Caramelized Sugar | 310° to 338° | Between these temperatures, it will turn dark golden, but will turn black at 350°. | All temperatures in Fahrenheit. |
Safe Meat Cooking Temperatures | Beef | Rare | 120°-125° | Medium Rare | 130°-135° | Medium | 140°-145° | Medium Well | 150°-155° | Well Done | 160° and above | Lamb | Rare | 135° | Medium Rare | 140°-150° | Medium | 160° | Well Done | 165° and above | Chicken | 165°-175° | Turkey | 165°-175° | Pork | 150° | All temperatures in Fahrenheit. | This web site is a hobby for me. However, the time and money involved makes this hobby an expensive one. I, alone, spend on average 4-6 hours a day ensuring the information is of the highest quality and the web site is maintained and available at all times. If you have benefited from this site and find it enjoyable, any donation amount, from 50¢ to $50, would help keep the site up and running. Thanks and enjoy the site!
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