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pulled sugar carmel cage?

post #1 of 8
Thread Starter 
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
post #2 of 8
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.
...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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post #3 of 8
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.
post #4 of 8

i need help too. i just started cooking and all but i'm good at it. i've learned a lot about pulled sugar such as the basics. but a pulled sugar carmel cage? somebody give me something about this pls!!

post #5 of 8
I've never seen it done as a pulled sugar technique. Generally, as others have commented, the liquid caramel is drizzled onto the backside of a ladle, allowed to harden, and gently peeled off.

For a full cage, two such domes are made, and fitted together.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #6 of 8
Grease  (pam) a stainless steel bowl, depending the size of dome you need , and quickly drizzle lines from one end inside the bowl to the other then what I do are circles , creating a "web"  look, for a sturdy cage just use more lines.
Let the sugar harden and slip it out of the bowl. It only takes a minute a cage.

Simple caramel....no big tricks to it. But I suggest you practice first.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply
post #7 of 8
nice yeah i seen this done and was gonna do this myslef. i think you just cook the sugar till its caramel stage and just pur over a mold or whatever you got. this kid did it for this throwdown we did at school,lol. but if you just take sugar and some water and put a bowl on top and let it cook until its caramel and do it quick. the bowl is their so it doesnt stick on the sides instead of having to use a brush.
Chef it up errrrday!!!
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Chef it up errrrday!!!
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post #8 of 8

This is what I was talking about....found the video. You an use the back of a large laddle too, or you can use the outside of a metal bowl.
Its all up to you.
There are two sugar techniques here.....actually, its endless what you can do with sugar. I am trying to do roses still.....

http://www.youtube.com/watch?v=B3cNmaV2dwU

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply
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