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Chocolot

Chocolot

My 2 cents: You don't need a thermometer for peanut brittle. You can go by sight and smell. I look for the boiling bubbles to be straw colored. If I used a thermometer, it would be the thermapen. You simply wipe the probe with a cloth towel between tests, if you are worried about it. My recipe is similar, but calls for butter, vanilla and salt. Once temp is reached, I remove from heat and stir in butter. vanilla and salt. This causes it to steam briefly. Then I add soda. It foams up almost to the top of the pot. Pour out and after a minute, I stretch to make it thin.

5312FBB1-AE40-4B10-B842-BFAF31DE4D67.thumb.jpeg.b0bb395fbdb38f3c93d87438ce8c694a.jpeg

Chocolot

Chocolot

5312FBB1-AE40-4B10-B842-BFAF31DE4D67.thumb.jpeg.b0bb395fbdb38f3c93d87438ce8c694a.jpegMy 2 cents: You don't need a thermometer for peanut brittle. You can go by sight and smell. I look for the boiling bubbles to be straw colored. If I used a thermometer, it would be the thermapen. You simply wipe the probe with a cloth towel between tests, if you are worried about it. My recipe is similar, but calls for butter, vanilla and salt. Once temp is reached, I remove from heat and stir in butter. vanilla and salt. This causes it to steam briefly. Then I add soda. It foams up almost to the top of the pot. Pour out and after a minute, I stretch to make it thin.

Chocolot

Chocolot

My 2 cents: You don't need a thermometer for peanut brittle. You can go by sight and smell. I look for the boiling bubbles to be straw colored. If I used a thermometer, it would be the thermapen. You simply wipe the probe with a cloth towel between tests, if you are worried about it. My recipe is similar, but calls for butter, vanilla and salt. Once temp is reached, I remove from heat and stir in butter. vanilla and salt. This causes it to steam briefly. Then I add soda. It foams up almost to the top of the pot. Pour out and after a minute, I stretch to make it thin.

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