Does this bother u when making sweets and desserts?
A MUST SEE 4 ALL . . .
http://candy.about.com/od/candybasics/ss/candytempsbs.htm
Sugar syrup is used in a lot of Indian sweets and desserts in varying consistencies. Terms like one or two thread consistency are often used in connection with this syrup and can be very confusing. These terms are used only because the use of a candymaking thermometer is not common in Indian homes. This simple yet very effective technique is used instead, to tell when the syrup is ready for a particular dessert.
Then what to do?
Keep testing the sugar syrup to check its consistency. For this dip a wooden spatula in the syrup and lift out. Allow to cool for a few seconds as it will be very hot at first. Now touch the syrup with a clean forefinger and then touch your thumb and forefinger together and pull apart gently. Keep boiling the syrup gently till you reach the consistency called for in the recipe.
Stages progress fairly quickly after a point, so check frequently.
Half-thread consistency is when a single thread is formed and breaks immediately when your forefinger and your thumb are pulled apart gently.
One-thread consistency is when a single thread is formed (and does not break) when your forefinger and your thumb are pulled apart gently.
Two-thread consistency is when a two threads are formed (and do not break) when your forefinger and your thumb are pulled apart gently. This stage is also called the soft ball stage - when a drop of syrup of this consistency is dropped into a bowl of cold water, it forms a soft ball.
Three-thread consistency is when a three threads are formed (and do not break) when your forefinger and your thumb are pulled apart gently. This stage is also called the hard ball stage - when a drop of syrup of this consistency is dropped into a bowl of cold water, it forms a hard ball.
A MUST SEE 4 ALL . . .
http://candy.about.com/od/candybasics/ss/candytempsbs.htm
Sugar syrup is used in a lot of Indian sweets and desserts in varying consistencies. Terms like one or two thread consistency are often used in connection with this syrup and can be very confusing. These terms are used only because the use of a candymaking thermometer is not common in Indian homes. This simple yet very effective technique is used instead, to tell when the syrup is ready for a particular dessert.
Then what to do?
Keep testing the sugar syrup to check its consistency. For this dip a wooden spatula in the syrup and lift out. Allow to cool for a few seconds as it will be very hot at first. Now touch the syrup with a clean forefinger and then touch your thumb and forefinger together and pull apart gently. Keep boiling the syrup gently till you reach the consistency called for in the recipe.
Stages progress fairly quickly after a point, so check frequently.
Half-thread consistency is when a single thread is formed and breaks immediately when your forefinger and your thumb are pulled apart gently.
One-thread consistency is when a single thread is formed (and does not break) when your forefinger and your thumb are pulled apart gently.
Two-thread consistency is when a two threads are formed (and do not break) when your forefinger and your thumb are pulled apart gently. This stage is also called the soft ball stage - when a drop of syrup of this consistency is dropped into a bowl of cold water, it forms a soft ball.
Three-thread consistency is when a three threads are formed (and do not break) when your forefinger and your thumb are pulled apart gently. This stage is also called the hard ball stage - when a drop of syrup of this consistency is dropped into a bowl of cold water, it forms a hard ball.
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