"Penetrometer with light cone as used to test the firmness of baked custards."
Figure 16-8 in Ruth Griswold's The Experimental Study of Foods (Boston: Houghton Mifflin, 1962).
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Thursday, April 10, 2008
The penetrometer
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comments: 2
I could have used that thing to test the firmness of the large pearl tapioca, when I recently attempted to make tapioca pudding from scratch. (If you like your tapioca a little chewy, it was a very tasty pudding.)
Genevieve, I just saw that eBay has a penetrometer for sale: only (?) $224.99. I cannot tell from the photos whether it's for food or soil: Precision scientific penetrometer.
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