Nougat de Montelimar
For many pastry recipes, you need sugar syrup at a specific temperature. We have two digital thermometers for that purpose, but we’ve been having a lot of trouble with them: they just wouldn’t stay on and switched off immediately. After some research (and a failed attempt at making nougat), we found that these digital ones use some kind of metal sensors - and it makes sense that these get all messed up because of our induction stovetop. After all, it’s not a big stretch to posit that a powerful chaotic magnetic field would interfere with a delicate sensor made of metal!
So after some research, we found an analogue thermometer to use. And using that, we were able to get the sugar syrup and the honey the right temperature to make Nougat de Montelimar! It’s delicious, and I’m sure we’ll make it again some time.
Crossposted from my blog. Comment here or at the original post.