I recently read in Harold Mcgees wonderful book that many people who do sugar mixtures prefer not to use a metal spoon because it detracts heat from the mixture itself, says wooden spoons are the preferred utensil of choice when you have to stir a sugar mixture. I was wondering if anybody out there that does sugar work has any ideas on this theory? Makes sense to me but who am I.
post #1 of 4
12/18/05 at 5:17pm