Posted by Steve on October 22, 1998 at 12:10:26:
In Reply to: Re: Chocolate Thermometer posted by Gerard on October 14, 1998 at 08:01:11:
: Steve,
: If I remember correct theres a bunch of kitchen suppliers in that area in NYC, you can get anything.
: I have a nice digital pyrometer, it will read temps as high as the melting point of the probe, we know because we melted one reading efflux on a small turbine.
: You should post the link for your web page, I have it bookmarked from a while back.
: I liked your book review, but I like to see reviews of the ones you don't like.!
: Regards, Gerard
Hi Gerard--sorry I haven't been more in touch. I promise to put more book reviews on my site---www.pastryarts.com---very soon. Also some more comments on the web and products I've been using. These past two months have been "berry, berry good to me" as Sammy Sosa and Chico Esquela were fond of saying. Is your site up yet? With regard to the thermometers, the cheap digital pen thermometer that I use is Taylor Model #9840; Prince sells a similarly cheap model--the UEI for $18.90. It reads both C and F degrees--which is a plus--but does not turn itself off--which is not a plus. All the other thermometers are either too fragile or too expensive. For sugarwork, incidentally, I recommend using the cheap Taylor candy thermometer in a flat metal casing that clips on to the side of the pan--it also has both C and F degrees. This may sound blasphemous, but I don't see any reason to buy expensive thermometers in a wire cage that have to stand upright all the time. It's not a secret anymore that the some of the most fun stuff for pastry is bought much more cheaply at a Home Depot. My most recent Home Depot purchase was a Campbell Hausfeld HVLP paint sprayer for chocolate work--an amazing, albeit expensive, improvement on the Wagner paint sprayer. More later, Gerard--and congrats on getting a mention in the most recent issue of Pastry Art and Design. You deserve it.