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Taylor Precision Products Candy/Deep Fry Stainless Steel Thermometer
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- Easy-to-read, 8-inch face measures temperatures from 100 to 400 degrees F
- Made of stainless steel; 12 inches long overall
- Face shows proper candy temperatures, from thread to hard-crack
- Insulated handle's adjustable clip secures thermometer to pan
- To clean, wipe with a damp wash cloth
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The Taylor Candy/Deep Fry Stainless Steel Thermometer is easy to use and provides superior results for professional and amateur cooks alike. An easy-to-read, 8-inch face measures temperatures from 100- to 400-degrees Fahrenheit. The insulated handle's adjustable clip secures the thermometer to the cooking pan for safety and stability. Markings on the thermometer's face shows the range of proper candy temperatures, from thread to hard-crack. The thermometer measures 12-inches in length, and is made of durable stainless steel. This thermometer should be cleaned with a damp cloth and wiped dry.
This high-temperature thermometer takes the guesswork out of deep-frying chicken, doughnuts, and french fries or making jelly, fudge, or butterscotch. Its easy-to-read 8-inch face measures temperatures from 100 to 400 degrees F. The face shows proper candy-making temperatures, from "thread" to "hard crack." An adjustable clip on the insulated handle secures the thermometer to a pan. Made of stainless steel with a shatterproof plastic lens, the thermometer measures 12 inches long overall and is dishwasher-safe. --Fred Brack
Top Customer Reviews
I did calibrate: doing a dry run with just water; to ensure that these were a) reading accurately and b) I was able to read them clearly. Both are very important, as with sugar cooking even one degree off, and you're entire batch is thrown in the garbage.
So for the first part: Both came a bit off in temp readings. So I did calibrate them and got them reading accurate, they were off by about 2 degrees at first. Not a huge deal and fixing the readings wasnt difficult. As for the 2nd part, you do need to kind of contort yourself to read them correctly. This was a negative and why it was only four stars. They're easy once you get the hang of it though, which again, why it's 4 and not 3 or lower.
To address concerns for the other skeptics: glass thermometers work and become more accurate the more they are submerged. So, while the water worked, because the water line was up about the 200F mark on the thermometer, that was good. When I made my first batch of caramels though, the caramel line wasnt even reaching the 100F mark. As a result it looked as though the thermometer was "stuck" at 216F and would not read any hotter.
Frustrated and using the digital (which has no clip and is quite difficult to use while stirring caramel) for accurate readings, this first batch kinda got overcooked. I was about to leave negative feedback and return both of the thermometers (as the backup also "stuck" at 216F") I remembered about how much of the thermometer was submerged. So I used a different pot that was narrower and taller. Now the base caramel line was solidly at the 140F mark. This batch was quite successful and the thermometer read accurate through to the end. I took random readings with the digital thermometer to be sure.
Bottom line: This is an excellent thermometer for the price. It could stand to be a bit easier to read, but otherwise a great thermometer. I have no fears about relying on it for future batches of caramels or other sugar cooking temps.
I've had this thing for 2 years now and I've used it to make christmas hard candies and caramels each year. It works very well and I haven't really had any issues with it, though it does have a limited number of places it will fit storage wise. I usually just hang it.
My favorite part about it is the little metal "foot" at the bottom that keeps the glass bulb from touching the bottom of the pot. This means that you can set it down in the pot, with the foot touching the bottom and still get an accurate reading. I haven't managed to make use of the clip, because with the recipes I use, the pot is already quite hot before it's time to put the thermometer in. Wearing oven mitts would be too bulky to try to attach the thing, but it still works well in the pots I use. I only realized this year that the clip is adjustable and not set in one place.
Going back to accurate readings. I've read that you should always "proof" your candy thermometer if you haven't used it in a while by boiling a pot of water and putting the thermometer in after it's been boiling for a while (a rolling boil, not just a few bubbles, mind you) and subtracting the result from 212 degrees to get the temperature difference. Then you subtract that number from any temperature specific recipes you have. Mine is off by 8 degrees, so to reach hard crack (300 degrees) I let it sit in there until it reads 292 degrees for example.
The thermometer is a bit hard to clean under the glass thermometer part, but I've worked out a way around that too. I just proof my thermometer before every batch of candy. The thermometer is already mostly clean at that point, the only sugar residue is lurking behind the glass tube. When I proof it in a pot of boiling water, it dissolves the rest of the residue getting it clean clean clean and I continue to get accurate readings.
In theory, running it through the dishwasher would get most of the residue off as well. I've run mine through the dishwasher a couple of times and it was fine, but I don't know how it would hold up long term.
Most Recent Customer Reviews
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