{"id":892,"date":"2013-08-27T10:05:28","date_gmt":"2013-08-27T08:05:28","guid":{"rendered":"http:\/\/delph-in-cook.fr\/?p=892"},"modified":"2013-08-27T10:05:28","modified_gmt":"2013-08-27T08:05:28","slug":"les-degres-de-cuisson-du-sucre","status":"publish","type":"post","link":"https:\/\/delph-in-cook.fr\/?p=892","title":{"rendered":"LES DEGRES DE CUISSON DU SUCRE"},"content":{"rendered":"<ul>\n<li>La cuisson du sucre est une op\u00e9ration d\u00e9licate du fait de la temp\u00e9rature du sucre, cela peut \u00eatre extr\u00eamement dangereux.<\/li>\n<li>Plusieurs m\u00e9thodes permettent de savoir quel est le degr\u00e9s de cuisson du sucre :<\/li>\n<li>Une premi\u00e8re, avec un thermom\u00e8tre (dont les graduations vont au moins jusqu\u2019\u00e0 200 \u00b0C)<\/li>\n<li>Une seconde consiste \u00e0 pr\u00e9lever un peu de sirop avec une cuill\u00e8re et le faire tomber dans un bol rempli d\u2019eau tr\u00e8s froide<\/li>\n<li>Une troisi\u00e8me (extr\u00eamement dangereuse), dite \u00ab cuisson aux doigts \u00bb, demande une certaine exp\u00e9rience : tremper les doigts dans de l\u2019eau glac\u00e9e puis pr\u00e9lever un peu de sirop pour en appr\u00e9cier la consistance.<\/li>\n<li>Le sucre et l\u2019eau doivent \u00eatre m\u00e9lang\u00e9s \u00e0 froid dans une proportion de 30 cl d\u2019eau pour 1 kilo de sucre.<\/li>\n<li>Des petites impuret\u00e9s se collent contre la paroi de la casserole durant la cuisson, en chauffant, elles finissent par br\u00fbler et donnent une amertume au sucre. Il suffit de les enlever avec un pinceau tremp\u00e9 dans de l\u2019eau propre et tr\u00e8s froide.<\/li>\n<li>Quelques gouttes de jus de citron permettent de r\u00e9duire le risque que le sucre cristallise brutalement.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>Napp\u00e9, liss\u00e9 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0105\/107 \u00b0C \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Le sirop forme une couche mince sur l\u2019\u00e9cumoire, de grosses gouttes se forment avant de tomber.<br \/>\nFilet \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0110 \u00b0C \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Prendre un peu de sirop entre le pouce et l\u2019index ; en les \u00e9cartant, un filet se forme et s\u2019allonge de 2 \u00e0 3 cm.<br \/>\nMorv\u00e9 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0113 \u00b0C \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Entre le pouce et l\u2019index, le sirop commence \u00e0 \u00e9paissir, mais il n\u2019est pas encore possible de le bouler.<br \/>\nPetit boul\u00e9 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 115\/117 \u00b0C \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Pris entre les doigts, on peut en faire une boule molle.<br \/>\nBoul\u00e9 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0120 \u00b0C \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0La boule de sucre se forme et se roule plus facilement tout en restant souple.<br \/>\nGros boul\u00e9 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0125\/130 \u00b0C \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 La boule de sucre est ferme et reste ronde.<br \/>\nPetit cass\u00e9 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 135\/140 \u00b0C \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Pris entre les doigts, on ne peut plus former de boule. Pli\u00e9 brusquement, il se casse et colle aux dents.<br \/>\nGrand cass\u00e9 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0145\/150 \u00b0C \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Comme ci-dessus, il casse, mais ne colle plus aux dents.<br \/>\nSucre d\u2019orge ou petit jaune \u00a0 \u00a0 \u00a0 \u00a0155 \u00b0C \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Le sucre prend une l\u00e9g\u00e8re couleur jaune tr\u00e8s clair.<br \/>\nCaramel blond ou jaune \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 160 \u00b0C \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Couleur jaune paille<br \/>\nCaramel clair ou grand jaune \u00a0 \u00a0 165 \u00b0C \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Couleur blond fonc\u00e9<br \/>\nCaramel \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 180 \u00b0C et + \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Couleur brun \u00e0 brun fonc\u00e9<br \/>\nAu-del\u00e0 de 190\u00b0C le caramel fume, il est br\u00fbl\u00e9 et fichu.<\/p>\n\n\t\t\t\t<div class=\"mr_social_sharing_wrapper\">\n\t\t\t\t<!-- Social Sharing Toolkit v2.2 --><span class=\"mr_social_sharing\"><a class=\"mr_social_share_facebook\" href=\"\/\/www.facebook.com\/sharer\/sharer.php?u=https%3A%2F%2Fdelph-in-cook.fr%2F%3Fp%3D892&amp;t=LES+DEGRES+DE+CUISSON+DU+SUCRE\" class=\"mr_social_sharing_popup_link\"><img decoding=\"async\" src=\"https:\/\/delph-in-cook.fr\/wp-content\/plugins\/social-sharing-toolkit\/images\/icons_medium\/facebook.png\" class=\"nopin\" alt=\"Share on Facebook\" title=\"Share on Facebook\"\/><\/a><\/span><span class=\"mr_social_sharing\"><div class=\"g-plusone\" data-size=\"medium\" data-annotation=\"none\" data-href=\"https:\/\/delph-in-cook.fr\/?p=892\"><\/div><\/span><span class=\"mr_social_sharing\"><a class=\"mr_social_share_myspace\" href=\"http:\/\/www.myspace.com\/Modules\/PostTo\/Pages\/?t=LES+DEGRES+DE+CUISSON+DU+SUCRE&amp;u=https%3A%2F%2Fdelph-in-cook.fr%2F%3Fp%3D892\" class=\"mr_social_sharing_popup_link\"><img decoding=\"async\" src=\"https:\/\/delph-in-cook.fr\/wp-content\/plugins\/social-sharing-toolkit\/images\/icons_medium\/myspace.png\" class=\"nopin\" alt=\"Share on Myspace\" title=\"Share on Myspace\"\/><\/a><\/span><span class=\"mr_social_sharing\"><a rel=\"nofollow\" class=\"linksalpha_button linksalpha_link\" href=\"\/\/www.linksalpha.com\/social\/mobile\" data-url=\"https:\/\/delph-in-cook.fr\/?p=892\" data-text=\"LES DEGRES DE CUISSON DU SUCRE\" data-desc=\"La cuisson du sucre est une op\u00e9ration d\u00e9licate du fait de la temp\u00e9rature du sucre, cela peut \u00eatre extr\u00eamement dangereux. Plusieurs m\u00e9thodes permettent de savoir quel est le degr\u00e9s de cuisson du sucre : Une premi\u00e8re, avec un thermom\u00e8tre (dont les graduations vont au moins jusqu\u2019\u00e0 200\" data-image=\"\" data-button=\"\">\n\t\t\t\t\t<img decoding=\"async\" src=\"\/\/www.linksalpha.com\/images\/social_share_button.png\" alt=\"Share\" class=\"linksalpha_image\" \/>\n\t\t\t\t\t<\/a><script type=\"text\/javascript\" src=\"\/\/www.linksalpha.com\/scripts\/loader_iconbox.js?v=2.4\"><\/script><\/span><\/div>","protected":false},"excerpt":{"rendered":"<p>La cuisson du sucre est une op\u00e9ration d\u00e9licate du fait de la temp\u00e9rature du sucre, cela peut \u00eatre extr\u00eamement dangereux. Plusieurs m\u00e9thodes permettent de savoir quel est le degr\u00e9s de cuisson du sucre : Une premi\u00e8re, avec un thermom\u00e8tre (dont les graduations vont au moins jusqu\u2019\u00e0 200 \u00b0C) Une seconde consiste \u00e0 pr\u00e9lever un peu<a class=\"rmore\" href=\"https:\/\/delph-in-cook.fr\/?p=892\">&nbsp;&nbsp; Read More &#8230;<\/a><\/p>\n\n\t\t\t\t<div class=\"mr_social_sharing_wrapper\">\n\t\t\t\t<!-- Social Sharing Toolkit v2.2 --><span class=\"mr_social_sharing\"><a class=\"mr_social_share_facebook\" href=\"\/\/www.facebook.com\/sharer\/sharer.php?u=https%3A%2F%2Fdelph-in-cook.fr%2F%3Fp%3D892&amp;t=LES+DEGRES+DE+CUISSON+DU+SUCRE\" class=\"mr_social_sharing_popup_link\"><img decoding=\"async\" src=\"https:\/\/delph-in-cook.fr\/wp-content\/plugins\/social-sharing-toolkit\/images\/icons_medium\/facebook.png\" class=\"nopin\" alt=\"Share on Facebook\" title=\"Share on Facebook\"\/><\/a><\/span><span class=\"mr_social_sharing\"><div class=\"g-plusone\" data-size=\"medium\" data-annotation=\"none\" data-href=\"https:\/\/delph-in-cook.fr\/?p=892\"><\/div><\/span><span class=\"mr_social_sharing\"><a class=\"mr_social_share_myspace\" href=\"http:\/\/www.myspace.com\/Modules\/PostTo\/Pages\/?t=LES+DEGRES+DE+CUISSON+DU+SUCRE&amp;u=https%3A%2F%2Fdelph-in-cook.fr%2F%3Fp%3D892\" class=\"mr_social_sharing_popup_link\"><img decoding=\"async\" src=\"https:\/\/delph-in-cook.fr\/wp-content\/plugins\/social-sharing-toolkit\/images\/icons_medium\/myspace.png\" class=\"nopin\" alt=\"Share on Myspace\" title=\"Share on Myspace\"\/><\/a><\/span><span class=\"mr_social_sharing\"><a rel=\"nofollow\" class=\"linksalpha_button linksalpha_link\" href=\"\/\/www.linksalpha.com\/social\/mobile\" data-url=\"https:\/\/delph-in-cook.fr\/?p=892\" data-text=\"LES DEGRES DE CUISSON DU SUCRE\" data-desc=\"La cuisson du sucre est une op\u00e9ration d\u00e9licate du fait de la temp\u00e9rature du sucre, cela peut \u00eatre extr\u00eamement dangereux. Plusieurs m\u00e9thodes permettent de savoir quel est le degr\u00e9s de cuisson du sucre : Une premi\u00e8re, avec un thermom\u00e8tre (dont les graduations vont au moins jusqu\u2019\u00e0 200\" data-image=\"\" data-button=\"\">\n\t\t\t\t\t<img decoding=\"async\" src=\"\/\/www.linksalpha.com\/images\/social_share_button.png\" alt=\"Share\" class=\"linksalpha_image\" \/>\n\t\t\t\t\t<\/a><script type=\"text\/javascript\" src=\"\/\/www.linksalpha.com\/scripts\/loader_iconbox.js?v=2.4\"><\/script><\/span><\/div>","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[568],"tags":[],"class_list":["post-892","post","type-post","status-publish","format-standard","hentry","category-trucsastuces"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3Adwb-eo","_links":{"self":[{"href":"https:\/\/delph-in-cook.fr\/index.php?rest_route=\/wp\/v2\/posts\/892","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/delph-in-cook.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/delph-in-cook.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/delph-in-cook.fr\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/delph-in-cook.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=892"}],"version-history":[{"count":1,"href":"https:\/\/delph-in-cook.fr\/index.php?rest_route=\/wp\/v2\/posts\/892\/revisions"}],"predecessor-version":[{"id":893,"href":"https:\/\/delph-in-cook.fr\/index.php?rest_route=\/wp\/v2\/posts\/892\/revisions\/893"}],"wp:attachment":[{"href":"https:\/\/delph-in-cook.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=892"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/delph-in-cook.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=892"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/delph-in-cook.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=892"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}