Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for To the Thread along with all the To the Thread containing recipes presented on this site, with 3 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the To the Thread recipes added to this site.

These recipes, all contain To the Thread as a major wild food ingredient.

To the Thread is a confectioner's term used to denote the degree of thickness achieved when reducing a syrup. This is the point at which the syrup will form threads when tested between a wet forefinger and thumb (ie when the digits are squashed on the syrup and then extended). In effect this is a concatenation of 'cooking to the thread stage'.

The thread stage: 106-113°C sugar concentration: 80% is the earliest candy temperature stage is sugar cookery. At this temperature, the syrup drips from a spoon and forms thin threads in cold water. It will also form thin threads if placed between thumb and forefinger.