Nordic Ware Bundt Reusable Cake Thermometer, Silver
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I've tried this product and found it to be ineffective for me. I usually check if a cake is done with a wooden stick, but I thought this would be better and more sustainable because I could reuse it. This item informed me that the cake was not yet ready when my wooden stick informed me that it was cooked. I gave it a few tries before abandoning it. I prefer to use a real thermometer or an old wooden stick to check the temperature. Both of these appear to be much more effective in my case. I hope this has been of assistance.
I'm not sure what I'm saying. br>In most cases, Nordic is produced in the United States.
I use it to make cakes and brownies, and it's fantastic. Before this one, you'd just stick a needle in and pull it out to see if there was any unbake material on it; I suppose this can be used in the same way, but it also shows if it's up to temperature. Yes, I agree!
When the baked good is "done," it changes color. rather than the temperature at which it was taken. At various temperatures, I bake various items. It is effective at any temperature. This fantastic device works flawlessly every time, and I've given several as gifts to people who have adored them.
Selected User Reviews For Nordic Ware Bundt Reusable Cake Thermometer, Silver
I've been making cakes for years and usually test them with a long wooden skewer, but I thought this would be a better option because it would be easier to clean and reuse. Before using this thermometer, I did the skewer test to make sure it would work. I used the thermometer after the skewer indicated the cake was done. I followed the instructions exactly, but the tip did not turn red. I tried it again a week later and got the same result, so I was clearly dissatisfied with my purchase.
It was never red on the tip. It turned blue, so I left the cake in and finished it off with a bamboo cake taster. Do not put your faith in it. The cake had dislodged itself from the pan and was past its prime. It's also metal, so you'll need a rubber handle to grasp it and insert it somewhere else on the cake, as I did. It's hot because it's made of metal. I'm coming back.
I frequently bake cakes, and my greatest fear is having a bundt cake that appears to be done on the outside but is underbaked in the middle. This is what I used for my Christmas cakes last year. And it was a huge success. I wish I'd known about this product a long time ago. It might have saved me from having to throw out a bunch of half-baked cakes.
I wasn't sure I'd use this kitchen gadget after receiving it as a gift, but it turns out I do. To get consistent results, place it in the center of the baked item and leave it for no more than three counts. The only reason I didn't give it five stars is because of the black rubbery temperature-sensitive material. Unfortunately, the delicate material at the tip isn't very tough. It's far too easy to scrape it off with your fingernail accidentally, as I did. (Take a look at the picture. ) Right is the scraped one. The one on the left is the one I recently purchased to replace it.
I think it's pretty good, but I'm not sure if the old skewer test isn't just as good. The instructions state that it should glow bright red, but it does not. My cake was overbaked in both of my first two attempts.
It was a success. Because the tip is "kinda red" before sticking in your baked good, you should inspect it carefully before using it. After putting it in, I look for a bright red tip, and if I'm not sure if it's changed, I run the tip under cold water for a few seconds. If the tip turns dark, the item was actually bright red, so I consider it baked. I use it to make banana bread in my Nordic Ware loaf pans. This is the first time in a long time that I haven't burned my bread.
It works fine, but there's no benefit to using a common kitchen item. The same performance yielded the same results.
My oven is from 1958. Because the temperature gauge on the front of the oven is unreliable, I previously purchased a thermometer that I keep inside the oven to accurately gauge the inside oven temperature. However, this only addressed the issue of the oven's internal temperature. Adding a cake to the mix (pun intended) made things even more complicated. How could I tell when a very tall bundt cake was done on the inside?br>The Nordic Ware Bundt Cake Thermometer was the perfect solution for me. It worked flawlessly the first time I used it. I had to test the cake twice before getting a "red" reading. The cake was taken out of the oven after that. This cake is absolutely perfect! I'm looking forward to making many more perfect bundt cakes in the future. I used some soap to clean the thermometer. water that is not too hot It was kept in the cardboard box in which it was delivered.
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