Candy and Meat Temperatures
Source of Recipe
Robbies Kitchen
Recipe Link: http://kitchen.robbiehaf.com/CandyMeatCharts.html CANDY-MAKING CHART
Thread begins at 230� Makes a 2" thread when dropped from a spoon.
Soft Ball begins at 234� A small amount dropped into chilled water forms a ball, but flattens when picked up.
Firm Ball begins at 244� The ball will hold its shape and flaten only when pressed.
Hard Ball begins at 250� The ball is more rigid, but still pliable.
Soft Crack begins at 270� A small amount dropped into chilled water separates into threads that bend when picked up.
Hard Crack begins at 300� Separates into threads that harden and are brittle.
Carmelized Sugar 310� to 338� Between these temperatures, it will turn dark golden, but will turn black at 350�.
All temperatures in Fahrenheit.
MEAT TEMPERATURE CHART
Beef Rare 120�-125�
Medium Rare 130�-135�
Medium 140�-145�
Medium Well 150�-155�
Well Done 160� and above
Lamb Rare 135�
Medium Rare 140�-150�
Medium 160�
Well Done 165� and above
Chicken 165�-175�
Turkey 165�-175�
Pork 150�
All temperatures in Fahrenheit.
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