Can you use a meat thermometer to gauge the temperature of a liquid?
Monday, March 22nd, 2010 at
6:08 am
I have started baking my own bread and they suggest using a liquid thermometer to measure the temperature of the water you mix with the yeast. All I could find was a thermometer that seems designed for measuring meat. Is it okay to use that?
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Tagged with: thermometer • yeast
Filed under: Meat Thermometer
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Yes you can use a meat thermometer. Just make sure its caliberated right. To do this you either place it a bowl of ice water, and set it to 32F or boil the water and set it to 212F. Meat therms have a skewer like probe used to temp meats, but they are mainly a general use therm. Pro chefs in restaurants use them to temp everything, whether cold or hot. Hope this helps. Candy therms register higher temps, usually starting around 100F, since candy making and sugar reach a higher temps than most meats, or any hot food for that matter.
No, it won’t give you an accurate reading. You need what’s called a ‘candy thermometer’ which has a thermometer inside a glass tube.
Maybe……does the thermometer register the temperature range you desire? If so you may be able to use it….but honestly i would invest the $5 in a standard probe thermometer you see in commercial kitchens. My guessing is that you are looking for something to measure around 100-110 degrees…..while some may recommend a candy thermometer, these are designed to register temps in the same ball park as your meat thermometer and may not read as accurately at lower temps.
Yes, you can as long as it works properly. I use proofing instead of thermometers for breads.
If you’d like to make sure your yeast will rise prior to mixing it with other ingredients, proof it.
This is done by measuring 1/4C. warm water (use the inside of your wrist to judge it; it should feel pleasantly warm, but not hot) into a bowl, adding 1 tsp. sugar, and a packet or scant tablespoon of yeast. Stir and let sit about 5 minutes. If it foams up and has increased in volume, it is active and will work fine. If there are other liquids in your recipe, mix them in with part of the flour(s) required for that recipe before adding your proofed yeast and the rest of the flour(s).
Happy baking!