CDN TCG400 Professional Candy & Deep Fry Thermometer
 | Average Customer Rating: Recommend ############################################################################################################################################################################################################################################################### Product details and pricing info |
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6 Customer Reviews Posted
- Fine example of a disposable thermometer
- Bought this for making beer; the brew needs to be "simmered" at medium temperatures for a certain period of time, then boiled. When I took the thermometer out of the pot when I finished, the numbers that had been under the wort (liquid) were gone. I guess it will make a good door-stop.
- 2008-04-22, 1 of 2 people found this review helpful, Rated:
- Excellent thermometer
- I bought this thermometer for deep frying, mostly tempura. It seems to be accurate within a few degrees, which is enough. The bulb is well protected, and held off the bottom just right. The numbers do not come off (as I read the Taylor brand one does). I highly recommend it.
- 2008-02-27, 3 of 3 people found this review helpful, Rated:
- CDN Thermometer Candy Deep Fry
- Professional is the key word for this thermometer. It is everything I have EVER hoped for in a candy thermometer. No more guessing if the thermometer is deep enough into the pan without touching the bottom. This is the greatest thing since sliced bread
- 2006-11-05, 7 of 8 people found this review helpful, Rated:
- Correcting mis-information
- I'm not sure how K Ma gets fudge to set - but fudge is cooked to 234-240F. Having just been making fudge today - I cooked mine in that range and it came out wonderful. BTW - the chocolate goes in AFTER the sugar/milk/butter mixture is brought up to temperature.
I have no experience with this particular item - but a thermometer is really handy for making fudge. - 2005-12-23, 7 of 25 people found this review helpful, Rated:
- i love it when blame product for their own fault :)
- I'm not aware of a chocolate fudge/pudding that you'd heat up to 225. you don't heat chocolate by itself past 110, and you don't heat egg product past 160, at which point protein completely coagulates...
so yeh... i'm really unaware of a fudge, pudding, custard product that can be heated to 225 and be completely ugly :)
as for the product, at this price point, you just boil a pot of water and check to see that it's 212 F or 100 C, take note how off it is, and keep that in mind when you use it. how can you complain on a product at this price? - 2005-03-18, 16 of 31 people found this review helpful, Rated:
