|
|
Welcome to FoodBanter.com forums which provide access to the finest food and drink related newsgroups. You are currently viewing our boards as a guest which gives you limited access to view most newsgroup discussions and access our other FREE features. By joining our free community you will have access to post topics to the food related newsgroups, communicate privately with other FoodBanter.com members (PM), respond to polls, upload your own photos and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact support. |
|
|||||||
| Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
|
|
LinkBack | Thread Tools | Search this Thread | Display Modes |
21-10-2003, 11:00 PM
|
|||
|
|||
Sugar cooking temperatures
Title: Les stades de cuisson du sucre
Categories: Prep. base, Info, Sucre Yield: 1 TEXTE MMMMM-----------------------------QUELLE------------------------------ -- D'apres le Larousse -- gastronomique, 1984, entre -- autres sources -- Resume par par Rene Gagnaux : stade oC densit=E9 =E9valuation manuelle : napp=E9 100 1.240 nappe translucide : petit filet 101 1.251 filet 2 =E0 3 mm : grand filet ou liss=E9 102/103 1.262 filament 0.5 cm : petit perl=E9 104/105 1.296 bulles arrondies : grand perl=E9 ou souffl=E9 107 1.319 bulles =E0 l'=E9cumoi= re : petit boul=E9 109/116 1.344 boule molle : grand boul=E9 120/126 1.357 boule plus dure : petit cass=E9 129/133 boule dure mais collant= e : grand cass=E9 145/150 boule cassante non coll= ante : caramel clair 151 =E0 160 : caramel fonc=E9 161 =E0 170 Le sucre brule vers 190 oC. Allemand/Anglais : schwacher Faden 105 oC : starker Faden 108 =BA C : thread 102-103 =BA C : pearl 104-105 =BA C : schwacher Flug 113 =BA C : starker Flug 116 =BA C : blow 110-112 =BA C : soft ball 115 =BA C : Ballen 122 =BA C : hard ball 120 =BA C : schwacher Bruch 135 =BA C : small crack 140 =BA C : starker Bruch 144 =BA C : large crack 155 =BA C : Karamel 153 =BA C : caramel 177 =BA C : Le sucre brule vers 190 =BA C MMMMM --=20 Sincerly, C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_) http://www.cmcchef.com , "Don't cry because it's over, Smile because it Happened" _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/=20 
|
| Thread Tools | Search this Thread |
| Display Modes | |
|
|
Similar Threads
|
||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| Cooking & Culinary Directory - accepting submissions | cookbooks | Baking | 0 | 20-10-2003 02:08 AM |
| Bretzels | Karl Sigerist Sr© | Baking | 11 | 14-10-2003 02:18 PM |
| Lemon Sugar | Theresa | Baking | 1 | 03-10-2003 11:52 PM |
| the most basic of cooking | Jess | Baking | 4 | 01-10-2003 07:58 PM |
Linear Mode
