I agree with PJ that a good digital scale and instant themometer are terrific helpers. I use my thermometer for making sure meats and fish are done as well as baked goods. I really appreciate it when you provide the final internal temperature of a product. In fact, I have a card on which I make note of these temperatures for things like cheesecake, custards, breads, etc. so when I discover a recipe in which they are not given, I already have them on hand. I'm sure the scale has helped to make me a better baker simply by weighing flour, sugars, and other dry products.

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