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make a warming box for pulled sugar? - Page 2

post #16 of 45
8/5/09 at 8:25pm
Quote:
Originally Posted by Doug

"funnest"

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grammar penalty!

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five minute time out from using blow torch



Ha!
You don't HAVE a soul, you ARE a soul...you HAVE a body. C.S. Lewis
I'd rather see badly done cake than well done styrofoam.
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You don't HAVE a soul, you ARE a soul...you HAVE a body. C.S. Lewis
I'd rather see badly done cake than well done styrofoam.
Reply
post #17 of 45
8/5/09 at 8:25pm
Thread Starter 
i have everything i need to start. took keith ryders class a couple of years ago in my area.. so i have the gloves,etc.. have taken several demos at convention last few years. i feel i am now ready to play with it. just want to make the little warming box.. keiths is made from pvc pipe and heavy vinyl. and is collapsible(sp.).. and lonnie cato at convention sells hers too. just would like for my son and husband to make mine .. for the cost part of it.. i,m anxious to play with it.. i do know you can burn yourself easily. chef laura at convention from french pastry school was terrific.. in her demo on sunday.. lets all be careful when we do get into it..
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post #18 of 45
8/5/09 at 8:34pm
Charmed and Doug, thank you!
You guys are amazing... all the homework is done for us, all we have to do is ask. I love you.
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post #19 of 45
8/6/09 at 6:23am
Quote:
Originally Posted by clarmar

Charmed and Doug, thank you!
You guys are amazing... all the homework is done for us, all we have to do is ask. I love you.



You are welcome.
 
 

 

 

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post #20 of 45
8/6/09 at 6:29am
Quote:
Originally Posted by TexasSugar

My brother is going to build the box so I guess I'm going that route.

By the food heating lamps I meant heating lamps that also had a warming tray under them. I saw a couple of them in use at the convention.

I want the cotton gloves to help reduce the risk of burning myself. I'll need all the help I can get there.

Thanks for your replies.


I used a large wooden cutting board under mine but it was too low from the light sourse so I put an upside down cake pan under that. The wooden cutting board was covered with my silpat.

The ones you mention are so expensive I mean multiple hundreds of dollars. For a few slices of plexiglas and the bulb and shield that I describe upthread there go we.

I'll tell yah what's a great tool to have that is not completley necessary but wow it adds in the control--an induction cooktop.--More in next post this one is jumping.
 
 

 

 

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post #21 of 45
8/6/09 at 6:45am
After a while I stopped using my thermometer--just didn't need it.

Ok wait~~

I started by using sugar and I liked Jacques Torres recipe best --available on Food TV website. Because sugar is cheap.

Then I graduated to isomalt and venuance pearls.

So my point is I never used the sugar on the inducion burner--just the other two pricey ingredients. But I'm sure sugar would be fine on it--just being clear on my experience.

But the induction cooktop is available on amazon for under ninety bucks --it heats by degrees of temperature. You can go 180 degrees, 210, 250--it gives a wonderful control to your endeavor.

It is also very efficient--for example a regular burner looses something like 55% of it's heat--y'know how hot it gets when you cook. And the induction cooktop only looses 10% of it's heat. 90% of the heat it produces goes into your ingredients. Very efficient.
 
 

 

 

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post #22 of 45
8/6/09 at 6:56am
But I was taking my show on the road so that's the only reason I got one~well I got two actually because if I have learned one thing in my life it's, if it's gonna go wrong it's gonna go wrong for me. So I gotta backup.

But anyway--it's nice nice to have.
 
 

 

 

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post #23 of 45
8/6/09 at 7:05am
I considered the warming trays but it wasn't really necessary. Some pastry chefs do not even use lamps. I saw one online ~~ I guess he just controlled the whole ball of sugar from the get go.

Something annoying to watch out for~~when you snip with your scissors it can cause crystalization of the sugar wad because the metal is cold-ha!
 
 

 

 

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post #24 of 45
8/6/09 at 1:33pm
If your looking for what type of wattage the lamp should be, I believe it is 250 watts. Hope this helps!
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post #25 of 45
8/6/09 at 3:33pm
Quote:
Originally Posted by k8memphis

Quote:
Originally Posted by clarmar

Charmed and Doug, thank you!
You guys are amazing... all the homework is done for us, all we have to do is ask. I love you.



You are welcome.



Oh dear K8Menphis, you too, I love you too, it was late, I was tired, I always follow your posts, sorry, a big thank you! icon_eek.gificon_confused.gificon_redface.gif
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post #26 of 45
8/6/09 at 3:52pm
Quote:
Originally Posted by clarmar

Quote:
Originally Posted by k8memphis

Quote:
Originally Posted by clarmar

Charmed and Doug, thank you!
You guys are amazing... all the homework is done for us, all we have to do is ask. I love you.



You are welcome.



Oh dear K8Menphis, you too, I love you too, it was late, I was tired, I always follow your posts, sorry, a big thank you! icon_eek.gificon_confused.gificon_redface.gif



(I was/am) Feeling small this week, CakeBuddy--No worries and you really are welcome!!!!

icon_biggrin.gif
 
 

 

 

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post #27 of 45
8/11/09 at 12:04am
Wow. Something else for me to experiment with, yayyyyyyyyyyyy!
I can do ALL things Through Christ who strengthens ME!!!
CAKE IS MY LIFE!!!!
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I can do ALL things Through Christ who strengthens ME!!!
CAKE IS MY LIFE!!!!
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post #28 of 45
8/23/09 at 3:00pm
I am a bit late getting in on this thread.... but I had to mention... if you are using Isomalt, you may want to not use cotton gloves or bare hands. Instead use rubber gloves (latex, nitrile whatever) because the sweat that comes off your hands will get into the isomalt and cause it to dull and then melt more quickly.

Even so sugar masters (like Edward Notter) wear gloves not because of the heat but because of the water.
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post #29 of 45
9/4/09 at 9:49pm
I am learning so much on here! I am taking a class with Keith Ryder on this the end of the month and I am trying to learn as much as possible before taking the class so I am not the one in the corner with the pointy hat on.
Knowledge is a candle that when shared, doubles the light, but the insecure person believes knowledge is a candle that is diminished when it is split between two wicks.
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Knowledge is a candle that when shared, doubles the light, but the insecure person believes knowledge is a candle that is diminished when it is split between two wicks.
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post #30 of 45
9/5/09 at 12:24am
Keith is a great teacher and you will have a wonderful class.
 
 

 

 

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