Topic: Sugar Class

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Posted at May 28, 2013, 1:44 pm:

Just finished three days with Ewald Notter. Still floating! Non stop! WOW!
Pan

Original of the message was taken from http://www.cheftalk.com/forums/

Replies:

PAN! How dare you post without giving us more details!! No, wait,...

http://i69.

Very, very nice! I imagine you can do the conch with no problem.

Well to bad I will never get that good.

Really nice work Pan.

Not taking any credit, we had a class of 12 very talented people.

oh man, his name should be Ewald Hotter! and that is some loverly su...

Yow!!! Good stuff, Panini!!!

Pan address is in your PM box man.

fish before airbrush and accents

Really loverly stuff! And that kitchen is pristeen! Very inspiring w...

The class was held in a culinary school.

Pan check your PM & E-mail! Rgds Rook

Pan, I was hoping that was your shop! See you next month!

My shop is 1000sq ft total.

It's been a long day so this is not as clear as it should be.

Erik, yeah, thats what Pan is refering to temperature.

Sorry Erik, We put the crystals in a pan and added some water, put it...

Pan what was your ratio of isomalt to water? Did Ewald use regular tap...

we used regulat tap water.

Boy those are nice warming boxes in the background there and I bet the...

I'm so excited to hear from someone who took the class.

Why did you add water in stages? Hey rook, those boxes are on chefr...

Momo, We brought it up in stages to shorten the cooking time.

But what's the ratio of isomalt to water? I've got some that I've bee...

foodpump it depends, its generally 3 to 1, 3 parts isomalt to 1 part w...

I've also just always brought it up dry.

Oh, you can certainly bring it up dry, you're going to eveporate the w...

Chef Jeff, Thank you SO much for attending.

What about me????????????????????? Rgds Rook

Rook, What are you talking about now? This is the gentleman who arran...

Well anyone that knows Ewald is a good friend of mine.

By the way before I forget.

Cool lobster!

Chrose, That is really nice work, I can see the Notter infuence in th...

Very, very cool! Beautiful photos! Thank you so much for sharing.

Nice work Ch.

Chrose.

No.

very paranoid! did you for forget who you were talking to? I knew it ...

Yeah Ch break out the big guns and let er rip my man! Rgds Rook

I know.

Thanks my man you came through just like you promised appreciate that.

[IMG][/IMG] Well since everyone is throwing in the gauntlet here is...

Not bad Rook, not bad at all! Fun stuff huh?

Heres another very early pic of a cast sugar rooster.

Rook, With all due respect, you need to give yourself more credit.

Thanks Pan but I still have a long way to go to get to where everyone ...

Rook you might appreciate this then.

Yeah,talent I don't have yet but I am working on it.

Pan, who is the guy in the picture to the right.

CH, Not sure, I know he had a Dutch name and was from New Jersey.

Ahhh.

Hey Jeff! Good work! I just took the same class a few weeks ago ...

hello, i blow glass, and would like to try out blown sugar, as its alo...

pulling sugar is incorporating air into it thats what gives it that si...

Matt I can only give you an opinion as I have no experience with glass...

so the pulling is for aesthetic purposes? not a step to chemicaly alig...

I had the pleasure of taking is class when he was in Gaithisburg, MD y...

That is correct.

we use several sheets of wet newspaper folded into a pad that is used ...

Matt, This is so interesting that I haven't posted.

Propane in torches is correct you need a clean burning gas.

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