Stocking Stuffer Kitchen Tools

Probe Thermometers, ($25.00): Most people with some kitchen experience own an instant read thermometer. While these are still useful, the new probe thermometers offer a lot of value. Their great asset is a 38" narrow metal cord with a probe at one end. You keep the probe in whatever's in the oven and snake the cord out the closed oven door. Outside the oven, the probe wire connects to a square, digital kitchen timer, which functions as both a regular kitchen timer as well as continously displays the termperature of whatever the probe is inserted in. Now you can have a good idea when something is going to finish cooking, and the timer will alert you when the desired termperature is reached. The timers are magnetic so they can stick on an apliance. The newer probe thermometers also come with a clip to hold them inside a pan, making them practicable as a candy thermometer.

Since the holidays justify some fun candy, I'm closing with the following recipe that really shows off the advantage of both the Silpat pads and the probe thermometers.

Coffee Foam Candy:

1 1/2 cup sugar

1/4 cup strong coffee

1/4 cup light corn syrup

1 Tablespoon baking soda

Put the Silpat on a baking sheet.

In a large saucepan, combine the sugar, coffee, and corn syrup. Bring to a boil and cook until the mixture reaches 295 - 310 degrees, (the hard crack stage). Remove from the heat and add the baking soda carefully, as the mixture will bubble up. Stir with a heat resistant spoon until the candy thickens and pulls away from the side of the pot, (this will happen quite rapidly).

Pour the mixture onto the Silpat and allow to cool and harden. Be careful, as the mixture is very hot.

Break into pieces for eating out of hand, or pulverize in a food processor or blender and use for topping ice cream or cake.

Go To Page: 1 2

Articles in this Topic    Discussions in this Topic