I need to know do I have to have the temp measured to make SMBC? I am using the recipe by jkalman (well dressed cake) and it says to have it at 160 before putting it in the stand mixer... I don't have a thermo... help... any suggestions on how I will know it is ready or should I not try until I have a thermo?
Somewhere in that thread I think someone else said that they take some of the mixture and rub it between their two fingers and if it is smooth and not grainy, then it's ready. I may be wrong, but I remember reading that. ?????
With the SMBC recipe I use, if when you heat the sugar and egg whites and the sugar is no longer granulated when you rub it between your fingers, it is approximately at a temp of 140 deg. which keeps the eggs from being contaminated. I haven't tried 160.
go on this site... Dyannbakes.com.... she shows you how to make the smbc... it is a great video.. hth