JUST DESSERTS: THE COOKBOOK OF ONLY DESSERTS
JUST DESSERTS: THE COOKBOOK OF ONLY DESSERTS
JUST DESSERTS
CALEB ELI GOODSON
THIS COOKING IS A COOKBOOK OF ONLY DESSERTS. THERE ARE MANY DESERTS FROM PLACES SUCH AS THE UNITED STATES, UNITED KINGDOM, RUSSIA, GERMANY, DENMARK, AMONG OTHERS.
CALEB ELI GOODSON
JUST DESSERTS
RESERVED
LIZZY
YOUR EMOTIONAL SUPPORT THROUGH THE ENTIRE PROCESS WILL NEVER BE FORGOTTEN
TERMS
&
CONVERSIONS
OVEN TEMPERATURES
SLOW OVEN: 150–160 °C (300–325 °F)
MODERATE OVEN: 180–190 °C (350–375 °F)
HOT OVEN: 200–230 °C (400–450 °F)
FAST OVEN: 230–260 °C (450-500 °F)
COOKED SUGAR STAGES
THREAD: Cooked to 110–112 °C (230–234 °F) The syrup spins a soft, loose, short thread.
SOFT BALL: Cooked to 112–116 °C (234–240 °F) The syrup forms a soft, pliable, sticky ball.
FIRM BALL: Cooked to 118–120 °C (244–248 °F) The syrup forms a firm, but still pliable, sticky ball.
HARD BALL: Cooked to 121–129 °C (250–265 °F) The syrup forms a hard, sticky ball.
SOFT CRACK: Cooked to 132–143 °C (270–290 °F) The syrup forms longer strands that are firm but yet remain pliable.
HARD CRACK: Cooked to 149–154 °C (300–310 °F) The syrup forms stiff strands that are firm and brittle.
CARAMEL: Cooked to 160–170 °C (320–338 °F) The syrup changes colour, ranging from a light golden to a dark amber brown. It forms hard strands that are firm and brittle.
MEASUREMENTS
Pinch 1/8 teaspoon
tbsp tablespoon
tsp teaspoon
oz ounce
fl. oz fluid ounce
c cup
qt quart
pt pint
gal gallon
lb pound
mL milliliter
g grams
kg kilogram
l liter
LIQUID MEASUREMENTS CONVERSION
8 fl. oz 1 c 1/2 pt 1/4 qt 1/16 gal
16 fl. oz 2 c 1 pt 1/2 qt 1/8 gal
32 fl. oz 4 c 2 pt 1 qt 1/4 gal
64 fl. oz 8 c 4 pt 2 qt 1/2 gal
128 fl. oz 16 c 8 pt 4 qt 1 gal
LIQUID MEASUREMENTS VOLUME
Metric Imperial
1 mL 1/5 tsp
5 mL 1 tsp
15 mL 1 tbsp
240 mL 1 c (8 fl. oz)
