what is it? I have found some sort of a thermometer that I think was left

J

janet-in-nc

Well-known member
in my kitchen by a Johnson and Wales student a long time ago. It is glass, 12" long and is marked from -20 C to 110 C. Fairly sturdy. It looks like a giant version of the old thermometer my mother used to take our temp with when we were sick. I don't deep fry or make candy but I suspect it is for one of those things. Am I right?

 
Odd. The highest temp (110 C) is too low for most sugar/candy stages other than "thread".

But I can see a pastry student using it for these specific techniques.

Thread Stage
215° F–234° F
/101° C–112° C
sugar concentration: 80% Sugar syrup, fruit liqueur and some icings
Thread: At this relatively low temperature, there is still a lot of water left in the syrup. The liquid sugar may be pulled into brittle threads between the fingers. Or, take a small amount of the syrup onto a spoon, and drop it from about 2-inches above the pot. Let it drip into the pan. If it spins a long thread, like a spider web, it's done.

Jelly, candy, fruit liqueur making and some icings
Pearl: 220 - 222 degrees F - The thread formed by pulling the liquid sugar may be stretched. When a cool metal spoon is dipped into the syrup and then raised, the syrup runs off in drops which merge to form a sheet.

Delicate sugar candy and syrup
Blow or Soufflé: 230 - 235 degrees F - Boiling sugar creates small bubbles resembling snowflakes. The syrup spins a 2-inch thread when dropped from a spoon.

 
Sounds like a milk thermometer, for temps of milk, yogurt and such (fridge temps) . . .

etc. Just right for cheese making and various dairying stuff

 
Sounds to me like an old lab thermometer. I used to have a couple of them along with a very long

metal stemmed one with a round dial. DH used them in Engineering Lab classes. They came in various temperature ranges. This would have been from late 60s. At that time they were the most accurate thermometers you could use. I used one for testing temp of water for yeast, etc. Definitely couldn't have used it as a candy thermometer.

 
thanks everyone. As I said, I don't make candy and I don't deep fry and who knows what he used it

for. I'll just pitch it. I cleaned out my kitchen drawers today and found it. Found a lot of duplicates to donate too.

 
>> OH!!! I've been lusting after these - are they worth it? Does anyone have a Thermopen???

I mean I have a $10 instant read that works ok, wish it was faster, but used a friend's $20 version that came to temp pretty quick. Also have a polder remote oven one.

They look cool and all, but are they worth the price tag? Does anyone have one and if so, did you wish you got the backlit one?

Can they be used for candy too?

 
mine is not backlit

To me it was worth the expense.

Did you get your bread baking supplies?

 
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