Pasty-art Sugar Question
KEVLANSHA
I saw a special on FoodTV about a pastry competition.
Each team made an ice, chocolate and sugar sculpture.
The chef making the sugar sculptue started with a ball of
sugar that had some sort of opaque coloring added, and
inflated it somewhat like a glass-blower would, and then
sculpted the ball into a human figure.
Anybody know the recipe for that sugar mixture?
What about the colorant?
Maybe a web site with a FAQ? or anything?
thanks,
Kevin
--
Robert W. Keereweer
: Hi, quick sugar question:
I am no pastry chef by ant stretch of the imagination, but I suspect the
sugar was cooked to what they call the "soft ball" stage. Hopefully this
will help with your query.
http://www.chebucto.ns.ca/Recreation/CyberChef/temper.html
Goto the above url to find some sugar cooking temperatures.
K H
KSA
of vinegar. There's no "opaque" coloring. The stretching of the
hardening sugar creates the opacity. It's how basic sugar ribbon candy
is made. Yum. There's a recipe below if you're interested. And here's
a web link to a blown sugar swan similar to the one Jacques Torres made
the other night: http://www.pastrywiz.com/sugarart/sugarswan.htm.
Also, cakedecoratoronline.com has a couple of good articles on sugar art
and blown sugar.
* Exported from MasterCook *
Ribbon Candy
Recipe By : Country Home 12/95
Serving Size : 1 Preparation Time :0:00
Categories : Candy
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups sugar
1 cup light corn syrup
1/4 cup water
6 -8 drops peppermint oil or cinnamon oil
1/4 teaspoon red paste food coloring
1/4 teaspoon green paste food coloring
2 pairs white cotton work gloves
Butter 3 shallow baking pans; set aside. Butter sides of 3-qt saucepan.
In saucepan, combine sugar, corn syrup, & water. Cook over med.-high
heat to boiling, stirring constantly with wooden spoon to dissolve
sugar, about 5 min. Avoid splashing mixture on sides of pan. Carefully
clip candy thermometer to side of pan. Cook over med. heat, stirring
occasionally, until thermometer registers 280°, soft-crack stage, about
20 min. Remove from heat; stir in peppermint or cinnamon oil.
Pour about 2/3s of the mixture into a buttered pan. Pour half of the
remaining candy into a warm small saucepan. Add red coloring to this
portion and pour into another buttered pan. Add green coloring to the
remaining portion in the 3-qt saucepan. Pour in remaining buttered pan.
Let candy cool slightly, 3-5 min. for larger, uncolored portion, 1-2
min for smaller, red & green portions. As edges cool, lift & fold edges
to center with metal spatula. (If candy is too warm, it will stick to
spatula.) When red & green candy can be rolled into balls with spatula,
they are ready for shaping.
With gloved hands, pull and twist red candy until light in color, 2-3
min. Shape into 6: rope. Place in 1 of the buttered pans & keep warm in
200° oven. Repeat with green portion. At the same time, have the 2nd
person pull uncolored portion until white. Shape into 6" rope.
Place white rope in center of 1 of the buttered baking sheets; place 1
colored rope on each side of white rope. Press all 3 ropes together to
form a single flat log. Working quickly, have 1 person stretch 1 end of
striped candy, log lengthwise, working to other end until ribbon
narrows to about 1" wide. Have 2nd person immediately follow 1st
person & turn ribbon onto 1 edge & fold accordion-style to make ribbon
shape; break off in 6" lengths. If candy hardens too much, return to
oven 3-5 min to soften.
Yield: 2 pounds.
KSA
KH -
Your sig file with the dancing pigs and Quicktime music is really large
and annoying. It makes my computer stop and lock up and prompts me to
load Quicktime which I don't want to do. It's sort of accepted internet
etiquette that you don't put large musical graphics in your sig files.
Thanks for understanding.
Jerry Avins
More than that. It's considered a breach of netiquette to post anything
but plain text in newsgroups. Not even HTML. (I didn't hear the music
because I disconnected my speakers long ago.) We forgive everybody once.
Jerry
--
Engineering is the art of making what you want from things you can get.
-----------------------------------------------------------------------
David Wright
news:3C446468...@ieee.org...
> KSA wrote:
> >
> > KH -
> >
> > Your sig file with the dancing pigs and Quicktime music is really large
> > and annoying. It makes my computer stop and lock up and prompts me to
> > load Quicktime which I don't want to do. It's sort of accepted internet
> > etiquette that you don't put large musical graphics in your sig files.
> >
> > Thanks for understanding.
>
> More than that. It's considered a breach of netiquette to post anything
> but plain text in newsgroups. Not even HTML. (I didn't hear the music
> because I disconnected my speakers long ago.) We forgive everybody once.
>
> Jerry
And I'd suggest further that KH read his or her TOS agreement with webtv.
David
ACE Technology Services
I don't think this is correct- I came across a sugar art cookbook in a
book sale a few weeks ago and this technique was used extensively to
create all sorts of gorgeous sugar sculptures. If I recall correctly
the sugar was cooked to the crack stage so that it would become hard
on cooling. While it was being sculpted it was kept warm by heat
lamps so it would not harden too soon.
I'm going to town tomorrow so I'll see if I can find the book again
and check this.
CJ
Robert W. Keereweer
: On Tue, 15 Jan 2002 06:55:20 -0400, "Robert W. Keereweer"
:
:
Yes, that would make more sence.
ACE Technology Services
>It's simply sugar, water, and corn syrup. Some recipes call for a bit
>of vinegar. There's no "opaque" coloring. The stretching of the
>hardening sugar creates the opacity. It's how basic sugar ribbon candy
>is made. Yum. There's a recipe below if you're interested. And here's
>a web link to a blown sugar swan similar to the one Jacques Torres made
>the other night: http://www.pastrywiz.com/sugarart/sugarswan.htm.
Ah! That looks just like the sort of thing I saw in the sugar art
book. Thanks! Now I don't have to look for it :-)
CJ