WHAT TEMP IS SOFT BALL RECIPES
BAKED MEATBALLS RECIPE | ALTON BROWN | FOOD NETWORK
For a no-fry, homemade dinner, try Alton Brown's Baked Meatballs recipe, made with a mixture of three different meats and spinach.
Provided by Alton Brown
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 20 meatballs, 4 to 5 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- In a large mixing bowl, combine the pork, lamb, ground round, spinach, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and 1/4 cup of the bread crumbs. Using your hands, mix all ingredients until well incorporated. Use immediately or place in refrigerator for up to 24 hours.
- Place the remaining 1/4 cup of bread crumbs into a small bowl. Using a scale, weigh meatballs into 1.5-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds, roll in the bread crumbs and place the meatballs in individual, miniature muffin tin cups. Bake for 20 minutes or until golden and cooked through.
Nutrition Facts : Calories 432 calorie, FatContent 29 grams, SaturatedFatContent 12 grams, CholesterolContent 139 milligrams, SodiumContent 713 milligrams, CarbohydrateContent 10 grams, FiberContent 1.5 grams, ProteinContent 31 grams, SugarContent 1 grams
SOFT CHEWY CARAMELS RECIPE: HOW TO MAKE IT
One of my first experiences with cooking was helping my mother make these caramels. We'd make up to 12 batches each year. Today, I do at least 95 percent of the cooking at home, but my wife does much of the baking. —Robert Sprenkle, Hurst, Texas
Provided by Taste of Home
Categories Desserts
Total Time 25 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Yield about 2-1/2 pounds.
Number Of Ingredients 4
Steps:
- Line a 15x10x1-in. pan with foil; grease the foil with 1 tablespoon butter. In a heavy saucepan over medium heat, melt remaining butter. Add the brown sugar, milk and corn syrup. Cook and stir until candy thermometer reads 250° (hard-ball stage). , Pour into prepared pan (do not scrape saucepan). Cool completely before cutting.
Nutrition Facts : Calories 58 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 7mg cholesterol, SodiumContent 32mg sodium, CarbohydrateContent 9g carbohydrate (8g sugars, FiberContent 0 fiber), ProteinContent 0 protein.
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- Grease hands with vegetable shortening and quickly shape the coated popcorn into balls before it cools. Wrap with cellophane or plastic wrap and store at room temperature.
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SUPER SOFT CARAMEL POPCORN RECIPE - FOOD.COM
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SOFT-BALL STAGE IN CANDY MAKING - THE SPRUCE EATS
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SOFT-BALL STAGE EXPLAINED: THE SOFT-BALL STAGE IN CANDY ...
May 12, 2021 · Soft-Ball Stage Explained: The Soft-Ball Stage in Candy-Making - 2021 - MasterClass. Many candy recipes involve heating water and sugar to the soft-ball stage, a method for testing the temperature and texture of sugar syrup.
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SCIENCE OF COOKING: CANDY-MAKING STAGES | EXPLORATORIUM
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HANDY KITCHEN REFERENCE: CANDY TEMPERATURE CHART
Jun 04, 2015 · Soft Ball: begins at 234 F: A small amount of syrup dropped into chilled water forms a ball but flattens when picked up with fingers: Firm Ball: begins at 244 F: The ball will hold its shape and flatten only when pressed. Hard Ball: begins at 250 F: The ball is more rigid but still pliable. Soft Crack: begins at 270 F
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SOFT-BALL STAGE - COOKSINFO
Jun 27, 2004 · Soft-Ball Stage is a cooking term meaning that a sugar syrup being heated has reached 112 – 116 C (234 – 240 F.) It is a test of how hot a sugar syrup is, and of how much water is left in it. At this point of heating, the sugar concentration in the syrup is 85%. You test by drizzling a small amount of the sugar syrup from a spoon into a cup of cold water.
From cooksinfo.com
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SOFT-BALL STAGE - DEFINITION AND COOKING INFORMATION ...
It is the point when a drop of boiling syrup is dropped into cold water and forms a soft ball which will flatten on its own when removed. On a candy thermometer the temperature would have reached at least 234°F. but no more than 240°F.
From recipetips.com
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CANDY COOKING TEMPERATURE CHART AT COOKSRECIPES.COM
Forms a soft ball that flattens when removed from water. Firm Ball Stage. 242 - 248°F. 115 - 120°C. Forms a firm ball that holds its shape until pressed. Hard Ball Stage. 250 - 268°F. 120 - 130°C. Forms a ball that holds its shape but is pliable.
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SOFT-BALL STAGE - COOKSINFO
Jun 27, 2004 · The Soft-Ball Stage is called for in recipes for fudge, fondant, pralines, peppermint creams, Italian meringue, buttercreams, etc. The stages of cooking sugar syrup are: 1. Thread Stage (106 – 112 C) 2. Soft-Ball Stage (112 – 116 C) 3. Firm-Ball Stage (118 – 121 C) 4.
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SOFT-BALL STAGE - DEFINITION AND COOKING INFORMATION ...
Soft-Ball Stage. A method of testing sugar syrup to see if it has boiled to the proper stage of cooking. It is the point when a drop of boiling syrup is dropped into cold water and forms a soft ball which will flatten on its own when removed. On a candy thermometer the temperature would have reached at least 234°F. but no more than 240°F.
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Soft Crack Hard Crack Light Caramel Dark Caramel ... and forms a ball that holds its shape but is pliable. ... water boils away, the sugar concentration increases and the temperature rises. The highest temperature that the sugar syrup reaches tells you what the syrup will be like when it cools. In fact, that’s how each of the temperature ...
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HOW CAN YOU TELL SOFT BALL STAGE WITHOUT A THERMOMETER?
Jun 26, 2020 · At high altitudes, water boils at a lower temperature. At 4500 feet above sea level, water boils at 204° F. If candy is cooked until it reaches the soft-ball stage on a candy thermometer, it will have cooked too long. Adjustments need to be made to most candy recipes.
From askinglot.com
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STAGES OF COOKED SUGAR - JOYOFBAKING.COM
Soft Ball : 234-240 degrees F: 112-115 degrees C: Syrup will form a soft, sticky ball that can be flattened when removed from the water. Used for caramels, fudge, pralines, fondant, and butter creams. Firm Ball : 242-248 degrees F: 116-120 degrees C
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HOW TO MAKE CARAMEL CANDY: A TEMPERATURE GUIDE | THERMOWORKS
Dec 18, 2019 · The firm-ball stage is the state wherein the boiling point of the solution reaches a temperature that indicates that the syrup contains 87–91% sugar, 245°–249°F (118–121°C). We’ll add liquid to the caramelized sugar and then cook it to the proper temperature to achieve that percentage.
From blog.thermoworks.com
From blog.thermoworks.com
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CANDY COOKING TEMPERATURE CHART AT COOKSRECIPES.COM
Candy Cooking Temperature Chart. Making cooked candy is an art and a science. Use a reliable candy thermometer. To test its accuracy, place it in boiling water. The thermometer should read 212°F (100°C). If the reading is higher or lower, calculate the difference when testing the temperature during candy making.
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CANDY - SUGAR SYRUP TEMPERATURE CHART | CRAFTYBAKING ...
Soft-Ball Stage 234° F–240° F /112° C–115° C sugar concentration: 85%: Fudge, Fondant, pralines, pâte â bombe or Italian meringue, peppermint creams and classic buttercreams: Soft ball: A small amount of syrup dropped into chilled water forms a soft, flexible ball, but flattens like a pancake after a few moments in your hand. Firm ...
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FOOLPROOF FUDGE TIPS - SECRETS FOR MAKING PERFECT FUDGE ...
Nov 22, 2020 · Scientifically speaking, when sugar syrup is dropped into cold water between 237 to 239 °F it will form a soft, flexible ball. When you remove the ball from water, it will flatten like a pancake in your fingers. Since fudge is often made by cooking ingredients to the soft-ball stage, seasoned cooks use this method.
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