denise~* wrote:

> Reg wrote:
>
> Overcooking could possibly do it. Undercooking would not allow it to
> set up.
>

There are degrees of setting up. It's not an either/or kind
of thing.

The other possibility is that the temperature of the
final stir wasn't right. That would effect the texture,
too. If it's a bad or misread thermometer it could be
some combination of the two.

>
>>In any case, have you calibrated your thermometer? Either
>>measuse boiling water and make sure it reads 212F/100C at
>>sea level, or, measure ice water and make sure it reads
>>32F/0C.
>>
>>Also, I always make sure I have more than one thermo
>>at hand. They're cheap, and if you have more than
>>one you can quickly cross check things. They dp break,
>>even the expensive ones. Usually right at the worst
>>possible time.
>
>
> I like my digital thermometer. I hang it from the exhaust cover so it
> is in the fudge, but not touching the pan.

That's a good one!

--
Reg