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Sugar Class

post #1 of 64
6/24/06 at 1:44pm
Thread Starter 
Just finished three days with Ewald Notter. Still floating! Non stop! WOW!
Pan
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post #2 of 64
6/24/06 at 3:04pm
PAN!

How dare you post without giving us more details!!

No, wait, nevermind. Right now you must feel like this:crazy: :roll: :D

You are forgiven
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post #3 of 64
6/24/06 at 4:26pm
Thread Starter 
http://i69.photobucket.com/albums/i5...s/IMG_0175.jpg
http://i69.photobucket.com/albums/i5...s/IMG_0179.jpg
http://i69.photobucket.com/albums/i5...s/IMG_0197.jpg
some of my daily projects
conch shell not mine, Ewalds
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post #4 of 64
6/24/06 at 4:41pm
Very, very nice! I imagine you can do the conch with no problem. I used to love making lobsters!
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post #5 of 64
6/24/06 at 5:11pm
Well to bad I will never get that good. I make a rose it weighs 20 pounds whats with that? Maybe I should just stick to the tech stuff.

Rgds Rook
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post #6 of 64
6/24/06 at 5:39pm
Really nice work Pan....Very clean and nice detail.
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post #7 of 64
6/24/06 at 6:50pm
Thread Starter 
Not taking any credit, we had a class of 12 very talented people. I will post a few at a time as I save them to photobucket.
Chrose, had never done the conch. did a cool starfish. I've grown to like the isomalt.. have you done the sugar formed as though it was going on a pump and put granulated inside and kneed. It has a texture of a shell or starfish. Then you airbrush and dip and glaze into the isomalt.
The rocks were nice. We did a lot of straw sugar, anyone familiar?



Took a couple of my broken pieces and reworked them for a little fun:lol:

I made him laugh 20 yrs. ago and still got it.

have more fish coming.
Rook, Didn't forget ya.
actually talked to Ewald about you and your interest just over the internet. Ewald signed one of his old books for you, so PM me your address. I spelled your name without an e at the end, right?
Says hi to Chrose, but he really only remembers faces.
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post #8 of 64
6/24/06 at 7:31pm
oh man, his name should be Ewald Hotter! :blush:

and that is some loverly sugar work! nice job!!!!
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post #9 of 64
6/24/06 at 8:07pm
Yow!!! Good stuff, Panini!!!
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post #10 of 64
6/25/06 at 3:58am
Pan address is in your PM box man.And thanks a lot! Man what a deal! Great! I would have given anything to be there but the green stuff just holds me back a little.

Rgds Rook.
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post #11 of 64
6/25/06 at 6:56am
Thread Starter 




fish before airbrush and accents
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post #12 of 64
6/25/06 at 7:20am

Fantastic Work!

Really loverly stuff!
And that kitchen is pristeen!
Very inspiring work Pannini,
congrats!
:bounce:
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post #13 of 64
6/25/06 at 8:35am
Thread Starter 
The class was held in a culinary school. Pretty nice.

I will also give some tips as I remember or look at my notes.
Great Bubble Sugar ..Papercon Black. sheet papper. Crumple it tight into a ball, spread it out and pour a 3" strip across, lift the papper an the bubble sugar is great.

Bring up isomalt as fast as you can so as not to lose shine. We brought it up like rissoto,

figuring how tall to make display, according to base, is simple architectual formula. Lenght Times Width, Divided By Two, Times one point Six.

We were pulling at 320F and casting at 340F

Rose petals put on as follows, turned inside, 3 p, 3p, 3p, 4p, 4p, 4p, 6p to finish
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post #14 of 64
6/25/06 at 8:40am
Pan check your PM & E-mail!

Rgds Rook
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post #15 of 64
6/25/06 at 9:13am

Still, Wow.

Pan, I was hoping that was your shop!
See you next month!:bounce:
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post #16 of 64
6/25/06 at 9:25am
Thread Starter 
:lol: :lol:
My shop is 1000sq ft total. That includes front and back. We'll have to go outside for coffee:D I'm really looking forward to meeting you. Hopefully we'll have a cold front move through and move the mercury down below a 100.
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post #17 of 64
6/25/06 at 12:56pm
It's been a long day so this is not as clear as it should be. You are refering to temperature?
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post #18 of 64
6/25/06 at 1:28pm
Erik, yeah, thats what Pan is refering to temperature.

Rgds Rook
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post #19 of 64
6/25/06 at 1:42pm
Thread Starter 
Sorry Erik,
We put the crystals in a pan and added some water, put it on the heat and then added water in stages as risotto.It actually looked like rice, that is why I made the risotto reference. There was an Italian Chef there Gianni, and we said risotto at the same time.`There is no specific number when your boiling. Larger batches we split in two to expedite boil.
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post #20 of 64
6/25/06 at 2:15pm
Pan what was your ratio of isomalt to water? Did Ewald use regular tap water or did he use bottled water?

Rgds Rook
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post #21 of 64
6/25/06 at 2:45pm
Thread Starter 
we used regulat tap water. We were never that exact on measuring. The first day was really humid and took a long time to boil so we used less h2o. The opposite on the third day.
This is my pastry chef Juan putting together some fish.

The largew bubble shapes in the back plare were silicone molds Ewald made himself using marzipan as a positive.
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post #22 of 64
6/25/06 at 2:58pm
Boy those are nice warming boxes in the background there and I bet they are light to and easy to move. I messed up and made mine out of plywood and that thing is as heavy as a tank! Pan did Ewald give specifics on humidity? Like what the perfect humidity would be? Heck how do you measure that stuff anyway?

Rgds Rook
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post #23 of 64
6/25/06 at 5:50pm
I'm so excited to hear from someone who took the class. I'm signed up to go to his place in Fl in September. I'm taking the two classes back to back...am I crazy or what? I hope I'll be half as good as you, but I've never worked with the stuff so I might be dreaming.
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post #24 of 64
6/25/06 at 6:38pm
Why did you add water in stages?

Hey rook, those boxes are on chefrubber.com. I have one. It's a great investment, but expensive.
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post #25 of 64
6/25/06 at 8:51pm
Thread Starter 
Momo,
We brought it up in stages to shorten the cooking time. If we dumped all the water in at once, it would take longer to boil. Great question, did not put that in.

I built our station a while back for 60.

pan
The top has an X cut out so the lamps move in just about any position. Also, a great idea I got from Rook, I put the lamps on a dimmer switch. Great idea!!!
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post #26 of 64
6/25/06 at 9:08pm
But what's the ratio of isomalt to water? I've got some that I've been fooling around with, but I just melt it straight. Don't have that much time, but it's great for clear sheets framed around almond croquant that I write specialty cake inscriptions on.
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post #27 of 64
6/26/06 at 2:19am
foodpump it depends, its generally 3 to 1, 3 parts isomalt to 1 part water does not sound to me like Ewald was using any particular ratio but then agian when you have his experience and talent guess you don't need too.

Rgds Rook
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post #28 of 64
6/26/06 at 6:43am
I've also just always brought it up dry.
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post #29 of 64
6/26/06 at 7:12am
Thread Starter 
Oh, you can certainly bring it up dry, you're going to eveporate the water anyway.
We were probably using 1000g to 300gr. The most important thing I brought away from the class is there is no exacts with isomalt. Every kitchen or production place is different and you have to adjust accordingly.
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post #30 of 64
6/26/06 at 11:41am

Dallas Sugar Class

Chef Jeff, Thank you SO much for attending. I am looking forward to helping you anyway I can. Thanks again. Call if you need anything- GREAT PICTURES by the way. Also, LOVE the website!!
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