http://www.sweetnapa.com/2006/06/19/sugar-work.html In LA, but Still Exploring Desserts Fri, 10 Feb 2012 01:19:06 +0000 http://wordpress.org/?v=2.6 http://www.sweetnapa.com/2006/06/19/sugar-work.html#comment-31169 Jack Weisz Mon, 14 Sep 2009 07:47:27 +0000 http://www.sweetnapa.com/2006/06/19/sugar-work.html#comment-31169 The best way to do sugar work here is the recipe, you need 400g caster sugar, 200g water and 2 g creme de tartre monopotasique and cook the sugar to 165c and you can do what you like with it pull or blow or mould, I have been doing this work for over 20 years, when the sugar is ready put the coloring of your choice on a silpat and pour the hot sugar on the top of the coloring and pull the sugar at least 30 times before doing the work I hope this will help Jack Weisz The best way to do sugar work here is the recipe, you need 400g caster sugar, 200g water and 2 g creme de tartre monopotasique and cook the sugar to 165c
and you can do what you like with it pull or blow or mould, I have been doing this work for over 20 years, when the sugar is ready put the coloring of your choice on a silpat and pour the hot sugar on the top of the coloring and pull the sugar at least 30 times before doing the work
I hope this will help
Jack Weisz

]]> http://www.sweetnapa.com/2006/06/19/sugar-work.html#comment-28866 Nina Wed, 27 May 2009 17:17:21 +0000 http://www.sweetnapa.com/2006/06/19/sugar-work.html#comment-28866 Hi, Tartaric acid and cream of tartar are different -- you can't interchange the two. Tartaric acid is much stronger! Hi,
Tartaric acid and cream of tartar are different — you can’t interchange the two. Tartaric acid is much stronger!

]]> http://www.sweetnapa.com/2006/06/19/sugar-work.html#comment-28864 naim Wed, 27 May 2009 00:35:50 +0000 http://www.sweetnapa.com/2006/06/19/sugar-work.html#comment-28864 hi..i just want 2 know, is it the same item between tartaric acid and cream of tartar...help me please. thanx hi..i just want 2 know, is it the same item between tartaric acid and cream of tartar…help me please. thanx

]]> http://www.sweetnapa.com/2006/06/19/sugar-work.html#comment-21269 Nina Thu, 06 Mar 2008 16:26:19 +0000 http://www.sweetnapa.com/2006/06/19/sugar-work.html#comment-21269 Hello Harish, I'm sorry but I haven't done sugar work since this class... I don't know what the problem is either. Hope you find a solution for it, though! Hello Harish, I’m sorry but I haven’t done sugar work since this class… I don’t know what the problem is either. Hope you find a solution for it, though!

]]> http://www.sweetnapa.com/2006/06/19/sugar-work.html#comment-21261 harish Thu, 06 Mar 2008 12:21:04 +0000 http://www.sweetnapa.com/2006/06/19/sugar-work.html#comment-21261 hi i am using isomalt for casting a shopiece it is very clear but after 4hr it cryatalizes.so ,i want to know what is the problem . hi i am using isomalt for casting a shopiece it is very clear but after 4hr it cryatalizes.so ,i want to know what is the problem .

]]> http://www.sweetnapa.com/2006/06/19/sugar-work.html#comment-3600 krishna Tue, 02 Jan 2007 14:30:27 +0000 http://www.sweetnapa.com/2006/06/19/sugar-work.html#comment-3600 hello, I am very glad to see this website.more over i am student in culinary college. i want information about types of sugar and pulled,blown,pour etc. Even i worked with sugar, where i made some centerpieces. hello,
I am very glad to see this website.more over i am student in culinary college. i want information about types of sugar and pulled,blown,pour etc.
Even i worked with sugar, where i made some centerpieces.

]]> http://www.sweetnapa.com/2006/06/19/sugar-work.html#comment-2712 eknath Sun, 12 Nov 2006 11:59:00 +0000 http://www.sweetnapa.com/2006/06/19/sugar-work.html#comment-2712 hello , i was impressed by the information on suagr works wich u had provided. even i have some photoes wich i took when my cheff was working.... hello ,
i was impressed by the information on suagr works wich u had provided. even i have some photoes wich i took when my cheff was working….

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