Mr Mcgee I final got your book today. And it was everything that everyone has raved about. The chapter on Sugars chocolate and confectionary was worth the price alone. An excellent literary source on food science that I am sure I will refer to often.
On page 682 The Heating Rate Accelerates during cooking (sugar) toward the end of the paragraph it states that the heat should be lowered toward the end of the cooking process. My question is "If your set temp is 305F would removing the sugar from the heat at say 300F have the same effect since the temp will continue to rise even after removal from the heat? Or is there something I am missing?
Thanks so much for being here.
cakerookie
On page 682 The Heating Rate Accelerates during cooking (sugar) toward the end of the paragraph it states that the heat should be lowered toward the end of the cooking process. My question is "If your set temp is 305F would removing the sugar from the heat at say 300F have the same effect since the temp will continue to rise even after removal from the heat? Or is there something I am missing?
Thanks so much for being here.
cakerookie