What cooking techniques depend on controlled temperature between 100 and 120 degrees celsius?
Many preparation techniques rely on controlled temperature. Sous Vide, Chocolate making, etc.
I am trying to identify specific techniques that have their range in 100 to 120 degrees. For example, Fudge needs 115 degrees.
Context: new Thermomix (version 5) advertises the maximum temperature increase from 100 to 120 degrees. I am trying to figure out what difference that can make.
Best Answer
There are a couple of places where the ability to get to 120?C might be useful.
You've already touched on one, which is cooking sugar. With a range up to 120?C you get up to the firm ball stage, allowing you to make syrups, fudge, caramel, fondant, butter creams, marshmallows, meringues, and toffees.
You can get some caramelization (mostly of fructose) at that temperature.
I don't know how practical it would be with the machine in question, but you can get Maillard reactions at temperatures that low if you use prolonged cooking time and/or optimize the environment by adding alkaline.
This machine does not seem to have a pressurization feature, but that would be another place where the higher temperature would be useful. At a pressure of 1 bar/~15 psi above the existing atmospheric pressure, water in a pressure cooker can reach a temperature of up to 121 °C (250 °F), depending on altitude. Pressure cooking can be used to quickly simulate the effects of long braising or simmering.
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What is the optimum cooking temperature in Celsius?
Most foods, especially meat, poultry, fish and eggs, should be cooked thoroughly to kill most types of food poisoning bacteria. In general, food should be cooked to a temperature of at least 75 \xb0C or hotter.Is 100 degrees hot for food?
The 100\xb0 in between is the perfect temperature for bacteria to grow in food. Of course, this doesn't happen immediately, so the rule of thumb is that you don't leave food out for over 2 hours. When reheating leftovers, bring sauces, soups, and gravies to a boil. Heat other leftovers thoroughly to 165\xb0 F.What is the cooking temperature?
Note: There are three important temperatures to remember when cooking meat or eggs at home: Eggs and all ground meats must be cooked to 160\xb0F; poultry and fowl to 165\xb0F; and fresh meat steaks, chops and roasts to 145\xb0F.Why is everything cooked at 180 degrees?
180\xb0C is about the temperature where carbonization begins, and the formation of flavorful 'fond' (caramelization) occurs. Below that temperature you are baking, and above that roasting.Basic Food Safety: Chapter 3 \
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