Tutorials On Pulled And Blown Sugar
Sugar Work By kincaellan Updated 16 Mar 2007 , 10:18am by Daniellemhv
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.
www.kincaellan.com
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!
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.
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
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
And not tooting my own horn but thanks to me this would not be a popular topic right now.
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!
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
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!!
[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! [/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.
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!
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
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
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.
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
I too am a sugar wanna be and have had a look at your site Chef Jeff but was unable to see any tutorials. I find it amazing that this type of work has not exploded in Australia yet. I would love to learn.
Go to www.pastrywiz.com theres some info there. Also a good read on sugar work www.pastrychef.info
If you go to the link posted for Chef Jeff's web page, at the botton is another link about his book and tutorials, just click on it. and you will see the pump tutorial, maybe there is some more posted by now.
Jeff,
Thanks for the link to the tutorial. I know on the other thread about my first sugar bubble attempt we were talking about getting copper tubing to add to the end of my pump. Do you have a particular diameter tubing that you use or do you take your pump with you to the hardware store to fit the tube properly?
Thanks for your input and sharing your expertise on this!
Terri,
I suggest buying the pump and valve and tubing first. They are all purchased at the same place usually, any home care or surgical supply store. They usually have some canula there too. If they don't then you can by copper pipe or something similar at the hardware store to fit tightly into the tubing. I can't suggest a size as the equipment may change from country to country and some people like a larger pipe and others a smaller one.
I prefer a 0.5cm tubing for most of my work.
Sorry about the slow tutorial posts, I got really busy at the Club, and the Business, and I only have 6 weeks to finish the book before it has to be done AND printed.
I'm doing them as I do them in the book
www.kincaellan.com
Allright,
I have the sugar pump tutorial up, and part one of the sugar bubbles done. I'll try and finish the part 2 tonight after work.
www.jeff-the-chef.com/classes.html
www.kincaellan.com
Finally,
Part 2 of the sugar bubble tutorial is up.
yeah! allright time to focus on work for a while.
tell me what you think of the tutorials.
www.kincaellan.com
Jeff,
Thanks for all of your help so far. I am making about 20 bubbles for a birthday cake this weekend. My question is - how far in advance can I make them? If the party is Sunday and I'm delivering the cake on Saturday evening, can I make the bubbles on Friday? I live in Houston where it's pretty humid, but if I store them in an airtight container, will they be okay? And if I need about 12-15, should I make more like 30 to account for breakage?
Thanks SO much for all your help!
hi, you should make them out of ISOMALT as that "sugar" is especially formulated for high humidity areas.
Also, you can and should make extras to allow for brakeage, but, if you take them well packed to the site and place them on your cake, you may not break too many!
Good luck and please post pics of your cake.
I know that your question was directed to Chef J, but since right now he's a little overwhelmed with work, I figured I'd have his back here..lol
HTH
Unfortunately, I have not been able to find isomalt locally, so I'm going to have to stick with my sugar recipe that I've practiced with - I'd be hesitant to try something new on the "day of", if you know what I mean. I would like to try out isomalt, however and when I can get my hands on some, I plan on it.
I will post photos of the finished product!
Unfortunately, I have not been able to find isomalt locally, so I'm going to have to stick with my sugar recipe that I've practiced with - I'd be hesitant to try something new on the "day of", if you know what I mean. I would like to try out isomalt, however and when I can get my hands on some, I plan on it.
I will post photos of the finished product!
someone on cc can get like 5 pounds for 15 bucks, I'm not sure who!...but, if you have worked out your recipe!! then you are correct in using something that works and that you are comfortable with!
You can always get the ISOMALT later on!
Good luck with your sugar bubbles and let us know how they work out by posting your pics!!
thank you so much for the tutorials you provided on blowing sugar bubbles. I'd like to try for the first time, however I'm not sure where to get some of the supplies. for instance, where would you obtain surgical tubing, a blood pressure ball pump valve, and a cuff ball pump? Thanks so much for your help!
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