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Just had to ask....  

post #1 of 3
Thread Starter 
Mr Mcgee since I don't have your book like everyone else I am flying by the seat of my pants here at knowing what to ask you. But I do a lot of pulled and blown sugar work along with casting sugar. How do you feel about the argument in some circles that copper is best for boiled sugar? Also I am curious to know if you know who first began doing this art?

Thank You
cakerookie
post #2 of 3
Copper is useful in high-temperature applications because it’s such a good conductor of heat. I don’t think there’s any chemical advantage to a copper surface, though. Sugar work does go way back, at least to the 13th century in Baghdad! In my book I give some recipes from the earliest sources I could find.

Harold
post #3 of 3
Thread Starter 
Yeah I know. I plan to try some of those in the old way. Thanks.
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