Thermometers

I have referred to the use of various thermometers throughout this book. I find such simple instruments invaluable in certain recipes for reasons of consistency and safety. Aside from checking for doneness, all pork products need to be cooked to 68-70°C to kill unwelcome bacteria, and the surest way to test this is with a meat thermometer. When cooking sugar to a specific density, the inexperienced cook is unlikely to judge accurately, but a simple candy thermometer controls the cooking with precision.