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Discussion Starter · #4 ·
i see 18 views but not 18 posts.<br><br><br><br>
no lurking, only posting <img alt="" class="inlineimg" src="/images/smilies/wink3.gif" style="border:0px solid;" title=";)">
 

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won't it get closed at 5000 posts? <img alt="" class="inlineimg" src="/images/smilies/thinking.gif" style="border:0px solid;" title=":think:">
 

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also, why is this in the compost heap? <img alt="" class="inlineimg" src="/images/smilies/thinking.gif" style="border:0px solid;" title=":think:">
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>isowish</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
won't it get closed at 5000 posts? <img alt="" class="inlineimg" src="/images/smilies/thinking.gif" style="border:0px solid;" title=":think:"></div>
</div>
<br><br><br><img alt="" class="inlineimg" src="/images/smilies/yes.gif" style="border:0px solid;" title=":yes:"> probably.<br><br><br><br>
and definitely not compost heap material.
 

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<span style="color:#FF0000;">Thread</span> is a sugar stage in candy cookery.<br><br><br><br>
Sugar stages<br><br>
The eventual texture of candy depends on the sugar concentration. As the syrup is heated, it boils, water evaporates, the sugar concentration increases, and the boiling point rises. A given temperature corresponds to a particular sugar concentration. In general, higher temperatures and greater sugar concentrations result in hard, brittle candies, and lower temperatures result in softer candies. These "stages" of sugar cooking are:[2]<br><br><br><br>
Stage Temperature in °F Temperature in °C Sugar concentration<br><br><span style="color:#FF0000;">thread</span> 230-233°F 110-111°C 80%<br><br>
soft ball 234-240°F 112-115°C 85%<br><br>
firm ball 244-248°F 118-120°C 87%<br><br>
hard ball 250-266°F 121-130°C 92%<br><br>
soft crack 270-290°F 132-143°C 95%<br><br>
hard crack 295-310°F 146-154°C 99%<br><br>
clear liquid 320°F 160°C 100%<br><br>
brown liquid (caramel) 338°F 170°C 100%<br><br>
burnt sugar 350°F 177°C 100%<br><br><br><br>
The names come from the process used to test the syrup before thermometers became affordable: a small spoonful of syrup was dropped into cold water, and the characteristics of the resulting lump were evaluated to determine the concentration of the syrup. Long strings of hardened sugar indicate <span style="color:#FF0000;">"Thread"</span> stage, while a smooth lump indicates "ball" stages, with the corresponding hardness described. The "crack" stages are indicated by a ball of candy so brittle that the rapid cooling from the water literally causes it to crack<br><br><a href="http://en.wikipedia.org/wiki/Candy#Sugar_stages" target="_blank">http://en.wikipedia.org/wiki/Candy#Sugar_stages</a>
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>jenna</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br><img alt="" class="inlineimg" src="/images/smilies/yes.gif" style="border:0px solid;" title=":yes:"> probably.<br><br><br><br>
and definitely not compost heap material.</div>
</div>
<br><br><br>
or maybe we're supposed to argue?<br><br><br><br>
"Make this the longest thread in history."<br><br>
"No."
 
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