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THE ARTISTRY OF SUGAR - Page 2

post #16 of 26
10/23/05 at 2:59am
Personally I would not buy it. I had rather deal with the hygroscopic issues of granulated sugar. But if you just have to have it go to pastrywiz.com they have a site there that sells it. But I must warn you it is expensive.
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post #17 of 26
10/23/05 at 3:37am
I would leave it up to the individual preference I guess. If you are going to pull it 335F is about right. That temp should also work for your blown pieces has well. But I have to agree with SugarCreations here. For the average everyday individual practicing the art Isomalt is not really a costs effective purchase. Feasible yes, you should learn how to work with both. But then agian there are chefs that will not use it at all they say it is harder to pull that using granulated sugar and that they had rather deal with the hygroscopic issues of granulated sugar. I am not agianst using Isomalt no way. But has SugarCreations said if you can afford the stuff and want to use it then by all means do.

You should work toward perfecting both recipes one with Isomalt and one with granulated sugar. Checkout Professional Pastry Chef Consultancy and Information Service on the Web. There is an article there by Martin Chiffers just one of the worlds best at sugar art. His article will give you some idea at what you need and should use. If you cannot find it pm me and I will pm you the site address. Good Luck and thanks for your interest.

Just one other note if you look at most boiled sugar recipes they are using granulated sugar.
AlienNation living in the shadows of the planets
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AlienNation living in the shadows of the planets
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post #18 of 26
10/23/05 at 4:36am
Thread Starter 
Nilu...

there are so many different opinions. What you can do as my chef suggested, is you start with whatever instructions you are following....go to that temp.

If you find your sugar hard to pull, the sugar got cooked to high.

My team made a mistake and cooked the first batch of ISOMALT to 380!...The chef was wondering why I was having such a hard time pulling it, I thought it was my weak carple tunnel wrists...then he tried it..and when he had a hard time...he asked us what temp did we bring the ISOMALT to..lol

I wasn't there when my team mates cooked it so I just gave him my famous "blank...I DUNNO stare"..lol (someone else told him)

WE cooked the Isomalt to 335....you can order ISOMALT from ALBERTUSTER.

or just use the GRANULATED SUGAR to practice with. JUST make sure you don't let it recrystalize!!! and have the acid solution ready if you need it flexible for pulling.
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post #19 of 26
10/23/05 at 10:17am
Add the acid along with the sugar and water when you put the ingredients in your pan. If you have a heat lamp and keep the sugar warm there is less chance in will recrystallize on you. And do not over pull it that will cause recrystallation of the sugar as well. You can make anything with granulated sugar the same as you can with Isomalt but as I have said if you can afford the stuff use it. The key here is for you to do what you feel comfortable with. The decision is entirely up to the individual do not let us sway you either way there are pros and cons for both. You can use either to practice with don't matter. Do your own research and see what you come up with. I will be happy to assist you any way I can. But do what you feel comfortable with and can afford.
AlienNation living in the shadows of the planets
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AlienNation living in the shadows of the planets
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post #20 of 26
10/23/05 at 10:38am
Exactly copperppot. I think we should leave it at that. We are going to have this poor soul so confused. I agree let the individual make up their own mind. Isomalt, granulated, dozen of one, or half of the other what does it matter its all the same. SUGAR WORK!
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post #21 of 26
10/23/05 at 11:04am
Many many thanks for your guidance.
Nilu
Neccessity is the mother of invention.
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Neccessity is the mother of invention.
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post #22 of 26
10/23/05 at 12:28pm
you are quite welcome if any of us can help you let us know. I am sure PastryDiva or copperppot or even Blakescakes would be happy to help you. Right everyone.
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post #23 of 26
10/23/05 at 9:21pm
hi
do please let me know how to make warming box of what material and what r its dimensions.
Neccessity is the mother of invention.
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Neccessity is the mother of invention.
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post #24 of 26
10/24/05 at 2:11am
Nilu, sorry I do not have dimensions for one. PM PastryDiva she has them. Have her pm them to me while your at it. I know most are made of plexiglass and where I live plexiglass is not cheap.Seen one on The Foodnetwork on Sugar Challenge made of plywood thats the route I am going. This chef even had a dimmer switch hooked up to her heat lamps so she could adjust the temperature I thought that was a great idea.
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post #25 of 26
10/24/05 at 2:48am
Thread Starter 
once again for anyone interested in making the warming box...

it's 3 sides of plexiglass..or wood...attached to one another with 2 piano or toy box hinges. ( they are longer than most hingers)

a wooden top and bottom. It can be made out of old white wooden shelving. you take a router and make a channel in the bottom and top for the sides and you won't need "L" brackets to hold it together.

Then make a slit or hole in the top one to hang your light.

Simple. the dimentions are up to you..what you feel comfortable working with.
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post #26 of 26
10/24/05 at 2:48am
Thread Starter 
let's see if I can post the picture here. I thought that I had the pictures in my hard drive but no...UGH..have to look in my Picture CD's so it's going to take a little time..lol sorry!
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