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Our Recommended Chocolate Thermometerįor chocolate work, we recommend the ChefAlarm ®. Its ☒☏(1☌) accuracy is still tight enough for candy work, and it can also be used to stir through the whole pot for a better understanding of the temperature. And if you hit the side of the pot, well that doesn’t matter at all.įor those who feel unsure about committing to a Thermapen, we recommend the ThermoPop ®. You can freely stir your syrup with the probe tip of the Thermapen, taking super-fast readings all over the pot. And if you try to stir the pot with your old thermometer, you risk hitting the shaft and breaking glass into your divinity. If you have uneven heat on your stove-and I bet you do!-you could have over- or under-cooked syrup elsewhere. The business end of such a thermometer is only in contact with one area of your syrup.
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Mobility and strength: A candy thermometer clipped to the side of a pot is not telling you the whole story it is telling you one tiny part.And, after you take the temp of your syrup, you can easily wipe the probe off with a damp towel, preventing seeding on your next dip. The Thermapen’s tiny cylindrical probe has no such hiding places for sugar. As we said above, a classic thermometer has lots of edges and nooks and crannies for sugar to seed in, turning your grandma’s fudge recipe into a stiff block of chocolate chalk. By geometry, we mean the shape of the thermometer. Geometry: Don’t panic, there will not be a quiz.Receive up-to-the second accurate information without having to mess with pot clips or hot pan walls. Speed: If you’re concerned about not having a constant reading on your old clunker, concern yourself no more! With speeds of 2-3 seconds per reading and near-real-time updates in temperature changes, the Thermapen is as close to instant as you can get.Plus, mechanical thermometers need frequent calibration, whereas the thermocouple in a Thermapen is exceptionally resilient to thermal and physical shock, almost never needing calibration over the life of the instrument.
#Mk4 thermapen windows#
And if you like your caramels firmer or chewier, you can actually control at which side of the tight candy-making temperature windows you stop boiling your sugar with the accuracy of a Thermapen. That kind of accuracy can allow you to fine-tune your caramels and other candies to get perfect results every time. The Thermapen ® is accurate to within ☐.7☏ (0.4☌) throughout the entire candy-making range, and you can set it to show tenths of degrees. Standard alcohol thermometers (please never use an actual mercury thermometer) can be inaccurate, with small, sometimes imperceptible bubbles forming in the fluid over time. Defeat often lurks only a few seconds away when cooking over medium-high or high heat. The difference between the “Firm Ball” stage and the “Hard Ball” stage, or between “Hard Ball” and “Soft Crack” is literally one or two degrees.