My Profile
Browse All Recipes
Glossary: hard-ball stage
A test for sugar syrup desribing the point at which a drop of boiling syrup immersed in cold water forms a rigid ball. Though the ball is hard, it will still be somewhat pliable. On a candy thermometer, the hard-ball stage is between 250° and 265°F. See Candymaking Cold-Water Tests, page 783.
From THE NEW FOOD LOVERS COMPANION, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Food Connect Stories & Articles
- Making Lunch FunDana gets her Christmas wish – a bento
- Dine Out Vancouver: Do or Don't?Claudia Kwan ponders whether to partake of an annual dining fest.
- Lobster CarbonaraKitty takes advantage of the all-time low in lobster prices with this decadent dinner dish
- Where Everybody Knows Your NameDana -- finally -- becomes a regular at a restaurant
- Wok-Fried CabbageLuke tucks into juicy, delicious .... cabbage?
Newest Food Connect Members
Debbie B.
WestbankJoined 4 hours ago
Finalita Sufianti
Jakarta, IndonesiaJoined 18 hours ago
LaVeta Blassagame
Chicago, ILJoined 18 hours ago
Joined 23 hours ago
Danielle Jang
Vancouver, BCJoined Yesterday
Latest Member Reviews
- Stanley Baker's Cafe
rated by Carrie Fitzsimons, Dec. 28th, 2008 - Raspberry and White Chocolate Brownie rated by Laura Driscoll, Dec. 14th, 2008
- Jax Fish House rated by Heidi, Dec. 12th, 2008
- Alma de Cuba rated by Corrinne Upton, Dec. 8th, 2008
- ASO Sushi Japanese Restaurant rated by Corrinne Upton, Dec. 8th, 2008
Member Requests
- fruit cake with beets
Recipe requested by Sally Lapointe, Sep. 17th, 2008 - winemaking grapes
Recipe requested by Margie Walees, Sep. 16th, 2008 - chicken
Recipe requested by Abigail Nieves, Sep. 16th, 2008 - icelandic recipes
Recipe requested by Cheryl Halldorson, Sep. 13th, 2008 - Ottawa style baked beans
Recipe requested by Gene Garrett, Sep. 11th, 2008
