Precision Baking


Baking always requires accuracy, but some recipes demand absolute precision. In Lorraine Pascale’s Chocolate Meringue Mousse, she suggests using a probe thermometer rather than an "old-school" sugar thermometer to get the exact temperature needed for each stage of the mousse. Pork pies benefit from this kind of precision too, and you can also use a probe to check the internal temperature of soft buns, such as the tempting Hawaiian Rolls in this collection.