| |
| Cooking Articles • Cookbook Reviews • Cooking Forums • Recipes • Cooking Glossary |
| |||||||
| Food & Cooking Questions and Discussion Got a cooking question or something you want to discuss about food and cooking? This is the forum for you. Talk about anything related to food & cooking. |
 |
| | Thread Tools |
|
#1
12-25-2007, 09:01 PM
| |||
| |||
 pulled sugar carmel cage? well ive been reading about how to do it...sooo i guess i will give it a practice run here at home tomorrow...i just want 2 drizzle the cooled carmel over the backdide of a bowl and get it off in one nice piece to cover a dessert dish...a few tips first from u guys would be nice... ty  |
|
#2
12-25-2007, 09:46 PM
| |||
| |||
| Pulled sugar? Just make a simple caramel, spray a few 8 oz ladles with Pam or th like and drizzle the hot caramel all over with a fork. If you have a beat-up wire whisk, you can snip the ends off of the whisk and dunk that in the caramel. |
|
#3
12-26-2007, 12:50 AM
| |||
| |||
| I have Notters dvd. He coats the back of a ladle with oil and uses a spoon. dipped in the sugar. coat the edge of the ladle first.then stripe the ladle with the sugar one way . then 90 degrees stripe again.the sugar on the lip gives it suport.
__________________  Last edited by ChefRAZ; 12-26-2007 at 01:24 AM. |
|
| Bookmarks |
| Thread Tools | |
|
|
Similar Threads | ||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| Pulled Sugar | Kepa | Pastries and Baking General | 5 | 11-23-2006 12:39 AM |
| pulled sugar | EMTCHEF | Professional Pastry Chefs Forum | 2 | 11-09-2006 02:24 PM |
| Pulled sugar | Chef Olly | Pastries and Baking General | 11 | 04-16-2006 02:29 AM |
| Clear Look with Pulled Sugar | cakerookie | Professional Pastry Chefs Forum | 78 | 10-17-2005 07:17 AM |
| pulled sugar resources | Eeyore | Professional Pastry Chefs Forum | 10 | 11-12-2001 07:34 PM |
