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Tutorials on pulled and blown sugar

post #1 of 33
Thread Starter 
So Risquebusiness started doing some blown and pulled sugar tutorials
and I offered to help.

I'll be posting the ones I throw together on my site seeing as how I need to do some any way.

You can link to them here:
http://www.jeff-the-chef.com/classes.html
and than to the tutorials by the link at the bottom of the page.
Right now there is one on building your own sugar pump with illustrations.
I am finishing the sugar bubble one as we speak, I thought I'd have it up already but...I got a big order of bubbles to ship so i'm trying to do both.

any questions or confusion let me know. icon_biggrin.gif

www.kincaellan.com
post #2 of 33
Yeaay for Jeff the Chef..

we finally get the word straight from the horses head and not the horses ...other part..lol

if anyone doubts Chef Kincaellan's qualifications, go check out his site and the beautiful work he does!

Can't wait to get my Sugar Gems!
post #3 of 33
Impressive Chef K. But cutting and removing the tube and pump from an old blood pressure cuff is about the same. Reason I say that is because I noticed you were using parts from one.
post #4 of 33
Dear Jeff The Chef -

Thanks so much for offering to add to our hot sugar tutorial coffers. This is a very popular topic right now, and your work is absolutely sublime.

Thanks to you too, Risque, for getting the ball rolling on this one!

Now, can anyone send me plans to make a warming box?

Thanks!

Theresa icon_smile.gif
post #5 of 33
Thanks for the tutorials, I'm a sugar art wannabee, so this will help. Even if I never make anything decent, at least I'll have enjoyed "playing". Thanks.

Val
post #6 of 33
And not tooting my own horn but thanks to me this would not be a popular topic right now.
post #7 of 33
Quote:
Originally Posted by SugarCreations

Impressive Chef K. But cutting and removing the tube and pump from an old blood pressure cuff is about the same. Reason I say that is because I noticed you were using parts from one.



I don't get you, what part of "SURGICAL TUBING" and "BLOOD PRESSURE PUMP" don't you understand?

sometimes for editorial purposes we "elevate" the names of things...but, Jeff the Chef hasn't

He's calling the parts, by whatever name they are...blood pressure pump is a blood pressure pump...

did you even READ the tutorial page? are you having trouble? or as a home sugar enthusiast you don't recognize some of the equipment used? I'm sure that Jeff the Chef, when he has time from his busy schedule..from working as Pastry Chef at the Country Club, Running his sugar business and writing his SUGAR book....can explain somethings and clarify them for you...as he is a scholar, a gentleman and KNOWS is subject...fowards and backwards.

All you have to do is either email him or contact him! thumbs_up.gif
post #8 of 33
Quote:
Originally Posted by SugarCreations

Quote:
Originally Posted by tmriga

Dear Jeff The Chef -

Thanks so much for offering to add to our hot sugar tutorial coffers. This is a very popular topic right now, and your work is absolutely sublime.

Thanks to you too, Risque, for getting the ball rolling on this one!

Now, can anyone send me plans to make a warming box?

Thanks!

Theresa icon_smile.gif



And not tooting my own horn but thanks to me this would not be a popular topic right now.


Theresa, I have some pics of a home made warming box, but I've never been able to upload them here because they are too big and there is no category in the gallery to put them in.

If someone can help me out, I would be more than happy to send them along with the explanations and then have them uploaded!! thumbs_up.gif
post #9 of 33
[quote="RisqueBusiness"][quote="SugarCreations"]Impressive Chef K. But cutting and removing the tube and pump from an old blood pressure cuff is about the same. Reason I say that is because I noticed you were using parts from one.[/quote]

I don't get you, what part of "SURGICAL TUBING" and "BLOOD PRESSURE PUMP" don't you understand?

sometimes for editorial purposes we "elevate" the names of things...but, Jeff the Chef hasn't

He's calling the parts, by whatever name they are...blood pressure pump is a blood pressure pump...

did you even READ the tutorial page? are you having trouble? or as a home sugar enthusiast you don't recognize some of the equipment used? I'm sure that Jeff the Chef, when he has time from his busy schedule..from working as Pastry Chef at the Country Club, Running his sugar business and writing his SUGAR book....can explain somethings and clarify them for you...as he is a scholar, a gentleman and KNOWS is subject...fowards and backwards.

All you have to do is eighter email him or contact him! thumbs_up.gif[/quote]

You know what I am not even going to bite on that. I did look at the link by the way. I know the subject as well. My intent was giving alternatives not to undermine his post. Why are you so intent on setting me off??? Well I am going to remain calm and just say Chef K excellent link thanks.
post #10 of 33
my intention was NOT to provoke you...just asking you why do you feel the need to question Chef Jeff about using a blood pressure pump...when that's EXACTLY what he's using!!!

I was merely pointing that out and asking you if you had SEEN the tutorial picture and "misunderstood it".

You set yourself off..and have done so many times, to your own shame, as you have a lot to contribute to this subject yourself!
post #11 of 33
Good morning ladies and gents,

I see that this thread is getting out of hand with the negativity.

If you can not respond to each other in a respectful manner, please do not post at all.

Remember, everyone is entitled to his or her opinion. If you disagree with a post, then by all means make a response in a friendly and respectful manner. If you can not do this, then please do not respond here, you can pm the person to keep it private.

All this negativity that is going around on different forums are uncalled for and will result in locked, deleted or closed threads.

We need to remember that we have a lot of young people and Newbies on the forums and this is setting a bad example for them.

CORRESPOND NICELY WITH EACH OTHER thumbs_up.gifthumbs_up.gif
WE CC SISTERS AND BROTHERS NEED TO STICK TOGETHER - LOVE AND PRAY FOR EACH OTHER - STAND WITH AND FOR EACH OTHER - SUPPORT AND ENCOURAGE ONE ANOTHER - YEP - THAT'S WHAT CAKE CENTRAL SISTERS AND BROTHERS DO BEST. !!!

www.freewebs.com/stephanie214
Reply
WE CC SISTERS AND BROTHERS NEED TO STICK TOGETHER - LOVE AND PRAY FOR EACH OTHER - STAND WITH AND FOR EACH OTHER - SUPPORT AND ENCOURAGE ONE ANOTHER - YEP - THAT'S WHAT CAKE CENTRAL SISTERS AND BROTHERS DO BEST. !!!

www.freewebs.com/stephanie214
Reply
post #12 of 33
Thread Starter 
Hey everyone,

Sugarcreations is right you can use an old bloodpressure cuff for the pump valve and tubing.
I'm not sure where you buy a used bloodpressure cuff from though. Are there second hand medical supply stores? If you use a second hand / used bloodpressure cuff and cut it up please make sure you sterilize the parts before using it on food.

The parts are really cheap though if you buy them new, less than $9.00 (canadian) for everything and that way they are more foodsafe. They sell the valve, pump, and surgical tubing at home care and surgical supply stores as replacement parts.

Is there anything specific as far as technique that anyone wants to see a tutorial on, besides sugar bubbles?

www.kincaellan.com
post #13 of 33
Your right Chef K the parts are cheap I did some research on them. As far as used blood pressure cuffs I guess you would have to get lucky somewhere. The pump I have a friend of mine who is a chef sent it to me. I really like the professional pumps but at $150 I do not see me buying one anytime soon.
post #14 of 33
Sources for used blood pressure cuffs --

Flea Markets

Swap Meets

Yard/Garage Sales

Thrift Stores, especially those sponsored by hospitals, nursing homes, physical rehabilitation centers

We found them at all locations, but were not sure they worked at the first three. The last one, the BPCs are usually donated by employees.

Theresa icon_smile.gif
post #15 of 33
Good tip. Those are 3 places I had not thought about looking.
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