Cooking Thermometers

Is there a difference between a candy thermometer and a normal cooking thermometer?

Answer by gospieler
Yes , there are 3 places of difference: range, scale and the way it's use.
RANGE (lowest to highest temperature):
○ A candy and deep-fry thermometer is designed to measure temperatures as low as 40°F (about 4.4°C) and as high as 400°F (about 204.4°C).
○ A cooking or meat thermometer is designed to measure temperatures as low as 0°F (about -17.7°C) and as high as 350°F (about 176.6°C).
SCALE:
○ A candy and deep-fry thermometer tend to be huge, because sugar and water boils quickly, normally with a minimum increment of 1 degree
○ A cooking or meat thermometer tend to be smaller, normally with a minimum increment of 2 degrees, because the change in temperature is slower than liquids.
USE:
○ A candy and deep-fry thermometer is partially submerged into the liquid, and the temperature is monitored during the cooking process. Normally it has a clip that securely holds the thermometer to the pot. Some Candy thermometers could have soft ball, hard ball, soft crack, hard crack, caramel and deep fry marks on the scale.
○ A cooking thermometer, is used to measure internal temperature to make sure your meat/poultry is cooked thoroughly. Some thermometers should be inserted in the at the beginning of the cooking process and left in, while others should be inserted near the end of the process. Meat thermometers will often have "rare," "medium rare," "medium," "medium well" and "well done" marks on the scale.

Filed under: Uncategorized | Nov 30th, 2008.