Label
All
0
Clear all filters
Appears in
The Fundamental Techniques of Classic Pastry Arts

By French Culinary Institute

Published 2021

  • About
A simple method for testing the stage of hardness of a candy or syrup by dropping a small amount of the product into extremely cold water. Not as reliable as using a thermometer.

Part of

Spotted a problem? Let us know!

The licensor does not allow printing of this title