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jimb0

jimb0

30 minutes ago, GRiker said:

I wonder if one of the advantages of the Presto cooker is that the temperature of the pot can be set pretty close to the desired final temp of the caramel. I noticed in chocolots photo that her pot set temp is just under 250. Not sure if she cooks the whole time at that temp, but if so, maybe there would be less carry over heat? 

 

Absolutely. But for me personally, I prefer the tradeoff of cooking high and standing and stirring because it gets the mixture up to temp more quickly. Obviously this is subjective.

jimb0

jimb0

29 minutes ago, GRiker said:

I wonder if one of the advantages of the Presto cooker is that the temperature of the pot can be set pretty close to the desired final temp of the caramel. I noticed in chocolots photo that her pot set temp is just under 250. Not sure if she cooks the whole time at that temp, but if so, maybe there would be less carry over heat? 

 

Absolutely. But for me personally, I prefer the tradeoff and standing and stirring because it gets the mixture up to temp more quickly. Obviously this is subjective.

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