As this stirring
is a disadvantage in the making of candy, every precaution should be
taken to prevent the curding of the milk.
EQUIPMENT FOR CONFECTION MAKING
42. The utensils for candy making are few in number and simple in
nature. As with all of the more elaborate foods, the fancy candies
require slightly more unusual equipment, and even for the more ordinary
kinds it is possible to buy convenient utensils that will make results a
little more certain. But, as illustrated in Fig. 1, which shows the
general equipment for confection making, practically all the utensils
required are to be found in every kitchen.
[Illustration: FIG. 1]
43. To boil the confectionery ingredients, a saucepan or a kettle is
required. This may be made of copper or aluminum or of any of the
various types of enamelware that are used for cooking utensils. One
important requirement is that the surface of the pan be perfectly
smooth. A pan that has become rough from usage or an enamelware pan that
is chipped should not be used for the boiling of candy.
The size of the utensil to use depends on the kind and the amount of the
mixture to be boiled.
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