Your Most Important Tool For High Altitude Baking
If you are a bit of an "unsure" baker and are not confident in when to take whatever youa re baking out of the oven, you need this!
It is a digital thermometer to measure the internal temperature of what you are baking.
I NEVER thought of using such a thing as I always knew when things are done by touch...until I moved jp to the Mountains...one of my nervous club members recommended it to me and I hate to say it but I can't work without it!
By learning the internal temprature to lok for, I now ALWAYS know for sure when something is done.
For example, the internal temperature of most things like fruit pies, cakes, sourdough bread are done around 205 degrees. I always post the internal temperatures with all of my recipes now as a standard.
This is the tool use and it hasn't failed me yet. You can also obviosly use it to test meat termparatures...you NEVER want to cut into a piede of meat to check its doneness. You will let all of the juices out and can end up with a dry piece of meat.
FLUKE DIGITAL THERMOMETER:
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