A sugar-and-water mixture does not require a pan
much larger in size than is necessary to hold the mixture itself, for it
does not expand much in boiling. However, a mixture containing milk,
condensed milk, cream, or butter should be cooked in a pan much larger
than is needed for the same quantity of sugar and water, for such a
mixture expands greatly and is liable to boil over. The necessary size
of the pan to be used should be overestimated rather than
underestimated. In the cooking of candy, just as in the cooking of other
foods, the surface exposed to the heat and the depth of the material to
be cooked affect the rapidity of cooking and evaporation. Consequently,
if rapid evaporation and quick cooking are desired, a pan that is broad
and comparatively shallow should be used, rather than one that is
narrow and deep.
44. Measuring cups and spoons, a spoon for stirring, and a knife are, of
course, essential in making confections. Then, too, it is often
convenient to have a metal spatula and a wooden spoon or spatula. When
these utensils are made of wood, they are light in weight and
consequently excellent for stirring and beating.
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