I've got some really great tasting desserts. Some have very nice presentations. But the minute my manager asked for a spectacular dessert for New Years Eve my head went blank. All I can think of is a naked person jumping out of a cake or fireworks shooting from it.

What really fits the title of spectacular?


Especially when it's for 140 people, with one person (me) to plate it.

By momoreg on Saturday, November 13, 1999 - 08:27 am: Edit

W,
Spectacular would be the look on your boss' face
when you plate up a plain cupcake with nothing
else. Haahhaa! Just kidding.. Is that crazy or
what? That's very challenging, to plate up 140
desserts, and get them out in a timely manner, all
by your lonesome. Can you preplate any of it, or
does the food side need all the space during the
meal? Are you dealing only with counter space and
rolling racks? Have you come up with any ideas?
Michelle----

By W.DeBord on Saturday, November 13, 1999 - 09:06 am: Edit

It's funny to me that you mentioned a cupcake, we were laughing about that idea yesterday at work.

I could preplate. I might have to fight for space in the cooler, but what's new.

No I haven't come up with any ideas yet, thats why I'm here. Right now the word "spectacular" leaves me dumbfounded.

By Panini (Panini) on Saturday, November 13, 1999 - 09:38 am: Edit

Fireworks!
Thats the way to go. Preplate and add fireworks as it goes out. Maybe made out of colored merengue strips or colored chocolate strips. I don'n know, just an idea keeping in mind millenium,2000, y2cake.
Ciao,panini

By momoreg on Saturday, November 13, 1999 - 10:54 am: Edit

For one of our y2k events for 250 guests, I'm
doing a dessert with a party hat and horn theme.
It's easy to plate, because all of the
'spectacular' bits are done ahead. ----

By Morgane on Saturday, November 13, 1999 - 02:47 pm: Edit

That ought to be my favourite phrase. Give me something spectacular, special or unique. *sigh*. Just kidding.

I don't know for you but here "spectacular" often rime with flambé or a dessert plated very high...

If you are really desperate for idea go to a booksotre with comfortable chair and a nice cooking section and glance at a few books.


Morgane

By Ramodeo (Ramodeo) on Saturday, November 13, 1999 - 02:57 pm: Edit

I was just thinking of starting this topic last night, but didn't have time! I was also struggling to come up with a dessert for New Years Eve. We will be doing a limited choice menu, restaurant service only (yipee! no banquet!) and will probably do about 350. The chef and I decided to go "understated", mostly because I couldn't come up with anything "spectacular" :-). We're going to do a plate with three items, but I'm just not excited about it. Two of the items are new and I really should get going on developing the recipes, but motivation is nonexistent. Does anyone have any new fabulous garnish ideas?

By d. on Saturday, November 13, 1999 - 07:52 pm: Edit

W., have you heard of a company called Chocolates a la Carte? They advertise in Pastry Art and Design, specializing in all kinds of chocolate containers. I've seen a couple of their year 2000 items and they definitely could help with "spectacular" ideas. A sampler plate would be fine, just garnish it kinda over the top. Gold brushed choc. leaves or gold leaf on the garnish, with 2000 written somewhere?

By Doucefrance (Doucefrance) on Sunday, November 14, 1999 - 08:02 am: Edit

I saw their products at IBIE in Las Vegas two years ago and they had pretty cool stuff. It makes your work so much easier and creative!
Helene

By momoreg on Sunday, November 14, 1999 - 09:13 am: Edit

Am I the only pastry chef on earth who thinks that
chocolates a la carte tastes terrible, and that
they look so commercial and mass produced? True,
it makes my job easier, but if I were served a
dessert that incorporated choc's a la carte, I
would not be impressed. It goes along the same
vein as a slice of cake. I mean, it just doesn't
have that signature, individualized, special
effect that a well thought out dessert has. I've
used their products, at my company-ownwer's
request, but it's really not a high qualit

By momoreg on Sunday, November 14, 1999 - 09:14 am: Edit

Am I the only pastry chef on earth who thinks that
chocolates a la carte tastes terrible, and that
they look so commercial and mass produced? True,
it makes my job easier, but if I were served a
dessert that incorporated choc's a la carte, I
would not be impressed. It goes along the same
vein as a slice of cake. I mean, it just doesn't
have that signature, individualized, special
effect that a well thought out dessert has. I've
used their products, at my company-ownwer's
request, but it's really not a high quality
product.-

By W.DeBord on Sunday, November 14, 1999 - 12:47 pm: Edit

Although I have never tasted their chocolates nor have I seen their full product line other than their adds, I see the fancy chocolate shells as cold. Ocassionally someone will ask me where I bought my pastries and for me that is a great insult.

There is a thing as too perfect. The older I become the more I'm drawn to a "less then perfect" natural look. If every chef in town can buy that "look" I don't want it.

Sometimes people won't taste your pastries because it looks like something they tasted somewhere else (and it didn't taste good).

A slice of cake doesn't bother me Momoreg. Just slapped on a plate is lazy, but if it tastes terrific I'll serve that.

By W.DeBord on Sunday, November 14, 1999 - 01:30 pm: Edit

Getting back on track... I look at amazing dessert presentaions all the time in books, after awhile they become normal or average. So maybe my view has become clouded?

The idea of party hats and horns is great! It's fun and creative it also could be done in many ways. Momoreg would you please tell me more about how your going to present this?

On the fireworks theme does anyone have the book "Cakes in Bloom" by Anna von Marburg? She has a style of cakes she calls bouncy cakes that I find interesting. She uses sugar dough to create shapes like stars and suspends them on wires. It does have an exploding out of the cake look. I don't like the idea of wire (non-edible) but as of yet I can't think of another way to achieve that look. I've used vermicelli to suspend marzipan bee's over cakes but it would be too fragile to use in this quanitity. Does anyone know of a edible material that's rigid and flexible that I could use in place of wire?

By momoreg on Sunday, November 14, 1999 - 02:02 pm: Edit

Y'know, I originally wrote my message to you
explaining the details of my New Year's dessert,
then I thought you might like to take the idea and
interpret it for yourself. Then we could all
compare notes after the New Year. I thought that
would be more fun. As for the stars, couldn't you
use sticks of poured sugar? It's invisible and
strong.
Mich---

By Laurel McClain on Sunday, November 14, 1999 - 05:06 pm: Edit

"There is a thing as too perfect. The older I become the more I'm drawn to a "less then perfect" natural look. If every chef in town can buy that "look" I don't want it."

I agree completely. When you are expecting a great presentation, you don't want every single one to look like it came from a factory. However, you don't want them so different as to elicit questions from the guests such as "Hmm, yours looks different; wonder if it tastes different?" which may then somehow "force" them to want to grab up one piece of everything that looks different from theirs. Just a thought.

By momoreg on Sunday, November 14, 1999 - 05:59 pm: Edit

Yeah, but when would that really
happen???--------

By makubo on Sunday, November 14, 1999 - 07:32 pm: Edit

Stay away from the choc.a la carte, does not do pastry chef worth his salt credit.
Last wekend we had an offpremise catering with extremly limited space(hence the need for an early plate-up)
I made a combination of opera gateau with anglaise and nougatine spikes.
Halt,you may say, that does'nt fit the "spectacular" bill. Indulge me for a moment. Once it was plated it was!
I cut the cake into: a rectangular cut1"x2" sitting upright, a square cut 1"x1" lieing flat and a triangle cut 2"x2"lieing on it's side.
arranged in the center of the plate with 3 irregular, different lenght, nougatine spikes sticking out in all directions with the anglaise around it.
very involved plate up but very forgiving components!
And spectacular it looked.

By Panini (Panini) on Sunday, November 14, 1999 - 09:18 pm: Edit

Don't give up on my idea of fireworks, like the stem for the bumble be I've done this with sugar,colored chocolates,or merengue sprays. You can pipe them in different colors, as high as you want.A frozen dessert in a mini bottomless supreme dish with dry ice, garnish and of course FIREWORKS! supreme is a little old fashioned,your local florist will also have inexpensive 2 part glassware.
panini

By Doucefrance (Doucefrance) on Monday, November 15, 1999 - 07:39 am: Edit

ok if you don't like chocolates a la carte,I can understand that and it's also true they do not have a "perfect" finish but I must admit I never used them but I surely have taken lots of ideas from them. I know people who do use them and are happy about it. You don't always have time and employees to help in quantitees. But if you can get their catalog it's a good source for inspiration to create your own.
Helene

By W.DeBord on Monday, November 15, 1999 - 06:45 pm: Edit

I can't make a judgement about chocolate a la carte because I've never used them.

Two strong reasons I don't want to use them are:

Not alot of clubs in my area have pastry chefs on staff. I need to show them that I'm (pastry chefs)worth the money. Our club has one of the best dining reputations around.

ALOT of chefs at other country clubs in our area do use them when they need something special. The people at this party have multiple memberships at other clubs.

Think about it, I don't want anyone to question who made dessert.

By momoreg on Monday, November 15, 1999 - 09:03 pm: Edit

Good point. That's why it drives me crazy when my
boss requests something from that catalog. I'd
rather do any amount of work myself then sell
myself out to somebody else's work. Then why are
we pastry chefs? That's not why any of us became
pastry chefs. I also would prefer not to be asked
to copy someone else's work, which I'm
occasionally asked to do. ------

By Morgane on Monday, November 15, 1999 - 10:22 pm: Edit

Taste should take presedence over gadget. For the new year I am sure we'll see lots of stenciling and chocolate tower, etc. Personnaly I'd rather have/make something less extravagent but with taste, texture and flavours. After all that is what food should be about. It is what I'll be offering.


Morgane

By Ramodeo (Ramodeo) on Tuesday, November 16, 1999 - 08:37 pm: Edit

Morgane,
Well said! That is my philosophy, too. I guess I was worrying about keeping up with the competition, whatever they may be doing. I really would rather focus on the flavor, texture and quality of the dessert, and have the garnishes develop naturally from that. I'll have to leave the fireworks and sparkles to the dining room decorating committee!
Thanks, R.

By Panini (Panini) on Wednesday, November 17, 1999 - 07:16 am: Edit

Ramodeo,
Thats a great philosophy.Innovative and creative garnishing are all a part of our art. It was i who suggested fireworks. I'll match the quality of my desserts and presentations with the best. Keep in mind that money makes the world go round, i don't know what goes on in your area but i have found that this is a time of year when the uneducated palates come out for their twice a year bash ,they remember the last thing served to them.i feel Garnishing is important! Thats what will get them to drop 500. next year. focus on the big picture. if it becomes a competition you've lost focus. i'm not ragging on you, it's early in the am and i took the fireworks crack personally. have fun!!
Chao, panini

By W.DeBord on Wednesday, November 17, 1999 - 08:51 am: Edit

This is a part of why I posted this question. What does make something spectacular? I think taste is always the most important issue but doesn't that go without saying.

What makes a customer walk away thinking dessert was spectacular? How do I live up to that? Do you and I as pastry chefs look at this answer different than the customer?

Could it be the experience? Say I presented a beautiful chocolate fondue at each table, or individual Croucembouches(sp?), how about each dessert a wrapped little fire cracker? Is spectacular a new experience, a new taste, a new look or something known done very, very well?

P.S. These people are very wealthy, they can and do travel and they've eaten at resturants I can only dream of. Funny but at the same time some of them can be quite nieve.

By Ramodeo (Ramodeo) on Wednesday, November 17, 1999 - 04:00 pm: Edit

Panini - I apologize - the fireworks remark was not meant to be personal! I agree with you that garnishing is important. What I don't want to do is gratuitous garnishing that has no relation to the tastes and textures I'm presenting in the dessert. I have seen that too frequently around here. I feel that some people have come to expect that, do you? Fireworks on millenium dessert, however, can make perfect sense!
You're right about the "uneducated palates", and giving them something to remember. We are here to provide our guests with a great experience and make money doing it, but as W. says above, what is it that makes them feel it was spectacular? Sometimes I know I miss the mark, sometimes I nail it, and sometimes I have done both at different times with the same dessert!
Personally, I strive for new tastes and texture combinations, and trying do do things very, very well, but I do wonder if that's really what stays with people after they leave.....
Thank you all for this conversation. It's so much fun (and it helps tremendously) to have peers to discuss these sorts of things with!
Enjoy! R.

By Panini (Panini) on Wednesday, November 17, 1999 - 04:04 pm: Edit

I feel spectacular is an artist who pays 100% attention to details.50% content.25%garnish or flair.25% complement the enviornment or surroundings ie. menu items.
Art is only worth what the buyer will pay!
Choa,panini

By Panini (Panini) on Wednesday, November 17, 1999 - 05:00 pm: Edit

Ramodeo,
no apologies necessary,i understand what you are saying perfectly.unfortunatly we usually don't fly solo when creating.a strong understanding and relationship with the other chefs creating is very important to the diners experience.Tr5ust me, people take the experience
with them. i left the hotel and upscale rest. road because i had trouble finding chefs with a style all of their own that i could compliment. i've gone off om my own and have a large collection of thank yous on everything from letterhead to napkins to baseball bats. its a great feeling. My best sucesses have come from old garage sale cookbooks. old formulas adapted to my style.
chao,panini

By notachef on Monday, November 22, 1999 - 11:46 pm: Edit

I am not a pastry chef, but just out of curiosity, everyone is taking food and deco into the millenium theme. Where as maybe you might want to do something simple. Just think, everywhere you are you are gonna see the y2k theme with fireworks, etc.. so much that people will not remember because it is no longer spectacular. Maybe you want to try to focus on natural more. It is humorous, the more you make it natural, the more it will fit into the Year 2000 theme since everything is suppose to go haywire, and the Y2K hype has many people collecting canned food and so forth. Just a thought! I hope I did not offend anyone by saying this.

By Morgane on Tuesday, November 23, 1999 - 11:35 am: Edit

And is it funny that the millenium & new century only starts in 2001....


Morgane

By Panini (Panini) on Tuesday, November 23, 1999 - 06:41 pm: Edit

notachef,
yes, we get all wrapped up. your thoughts are great!!!! if i could only pull it off. If you don't mind i would like to pitch it to one of my accounts. they have asked for 135 spectacular desserts.maybe a tent card on the tables stating that due to circunstances beyond our control and a computerized kitchen we have had to make some changes on tonights menu. "starter" fruit cocktail in the can. TV dinner. plated twinkee and a sparkler. what do you think?

By notachef on Tuesday, November 23, 1999 - 10:09 pm: Edit

Panini,

Sounds great! If it were my party I would love it, but you would have to make that twinkee a very special one. It would be very humourous! All you have to do is come up with a desert that is simple and that everyone will love. I think you are thinking I am a little off the wall, but you can pull it off by making something that is simple yet elegant!

notachef!

By Panini (Panini) on Wednesday, November 24, 1999 - 08:29 am: Edit

I don't think you are off the wall!!! you may have started something. i pitched it last night to the chef i was talking about. he attributed my idea to lazyness and said he would probably do his own dessert in house. but on his second glass of wine we came full circle and started brainstorming!! elegant sorbet intermezzo ,served in plastic ice cup from the grocery store.tea smoked quail + seafood+vege in a hungry man TV dinner type tray, sliced fruits displayed in a fruit cocktail can.something like a twinkee or cupcake filled with a white choco. mousse fresh rasp, served on a paper or styro plate.
i don't know if he'll run this one up the flagpole to his owner, covers are $375 couple + entertainment.

By notachef on Wednesday, November 24, 1999 - 10:15 pm: Edit

Panini,
That sounds great! Love the idea. You know it's funny because the host of the party might just love the idea. Personally, I think it will be a brilliant hit! If possible could you take some pictures so I can feature it on The Global Grocer with a story about you and your dilemna? I'm sorry I just had to ask. I came in here to try to help you with an idea, yet now I am asking for a big favor; but, I think this is a great op! Besides, I can have your story translated into several different languages! If you are up for it, just email me for more details.
About the Twinkie idea, that is the same thing I was thinking before I replied you last time. Well, as I stated before, I am no chef, but I am a food enthusiast!!!

By Panini (Panini) on Thursday, November 25, 1999 - 08:49 am: Edit

notachef,
if it's a go i'll let you know.pictures not a problem!we barter everything and i've got a wedding coming up for a great photographer. worst
case, i am going this way for my own home party,
i can't wait for my guest to see their seafood starter in sardines cans. i've really enjoyed this! e-mail anytime paninicakes.com , or panini@altinet.net
ciao, panini

By momoreg on Sunday, January 02, 2000 - 06:55 pm: Edit

W.,
Glad to hear that your y2k dessert was a hit. I ended up doing plain choc. mousse(universally liked) for 250 guests, topped off with a dark choc hippen party hat (shaped like a cone) covered with edible blue sparkles. This was accompanied by a almond hippen party horn. I made a stencil out of plastic, in a sort of rubber spatula shape, then when it was baked, I rolled up the end. Party horn! This got coated in white choc, and blue sparkles. Around the mousse, I sprinkled homemade caramel corn. As it turned out, the dessert went perfectly with the decor. Everything was done up in mylar and sequins.

By Ramodeo (Ramodeo) on Sunday, January 02, 2000 - 07:58 pm: Edit

I'd love to hear what everyone ended up doing!

Our New Year's Eve crowd was smaller than expected, the reservations were high the begining of the week and up and down til Friday. It was impossible to know what to prep for. Alot of people deciding to stay home at the last minute, I think.
The people we served were really just out to dinner and would all be celebrating the big moment elsewhere, so I ended up sticking with the understated - a trio of monte bianco (chestnut mousse) in a cookie cup with white chocolate curls (snow) on top and chocolate-marsala sauce, a chocolate cappucino truffle torte and a pear and raspberry french toast tart with a piped "2000" tuile on top. It seemd to provide a unique tasting experience for the end of a special meal.

Right now I'm glad the holidays are over and I can get back to trying out some new stuff!

Enjoy, R.

By Ramodeo (Ramodeo) on Sunday, January 02, 2000 - 08:00 pm: Edit

I'd love to hear what everyone ended up doing!

Our New Year's Eve crowd was smaller than expected, the reservations were high the begining of the week and up and down til Friday. It was impossible to know what to prep for. Alot of people deciding to stay home at the last minute, I think.
The people we served were really just out to dinner and would all be celebrating the big moment elsewhere, so I ended up sticking with the understated - a trio of monte bianco (chestnut mousse) in a cookie cup with white chocolate curls (snow) on top and chocolate-marsala sauce, a chocolate cappucino truffle torte and a pear and raspberry french toast tart with a piped "2000" tuile on top. It seemd to provide a unique tasting experience for the end of a special meal.

Right now I'm glad the holidays are over and I can get back to trying out some new stuff!

Enjoy, R.

By W.DeBord on Sunday, January 02, 2000 - 09:49 pm: Edit

Two questions: R. I've never heard of a french toast tart what is that?
Momoreg blue sparkles-meaning sugar?

I'm glad the holidays are over, I get the month off (country club thing). It's always wierd because part of me loves the time off and the other part misses the search through the cookbooks and the racking of ones brain for something new to make.

By momoreg on Sunday, January 02, 2000 - 10:41 pm: Edit

The sparkles on the hat was blue sugar, actually baked in. The sparkles on the horn was glitter made out of gum arabic (sold by CK). Kind of campy, but it really fit the bill. Some of our clients really dig that.
A month off sounds great to me. I'll be off too at the end of January for 2 months for foot surgery. Not so enjoyable, but a well needed rest.

By W.DeBord on Monday, January 03, 2000 - 07:50 am: Edit

Nothing is campy if the people like it. You should have seen the tacky decorations our client chose.

Your talking about something new to me. I'm always very interested in garnishes (never know what info. you'll need in the future). You actually make the glitter from gum arabic then you can color it with-out it gunking-up? Is there a book where can I look to learn about this?

Oh my, stuck sitting for two months, now that would be very hard for me. I think I'd spend a fortune on some good books. Good Luck!

By Ramodeo (Ramodeo) on Monday, January 03, 2000 - 08:53 am: Edit

W.,
The french toast tart was just using a small round of french toast for the base of the tart. A little new, different and way easier than indiviually formed shells (especially when you don't have enough of the right size forms). The idea came from a book by Charlie Trotters ex-pastry chef. It worked well. The cream in the batter for the french toast was flavored highly with orange, cinnamon and vanilla and the flavors came through nicely.

Momoreg - sorry to hear about your surgery. It's happened to others I've worked with. A common job hazard, I guess. Enjoy the time off as much as you can - and don't go back to work too soon! (Another thing I've seen happen...)

I'd be interested to hear about how you made that glitter, too.

Thanks! R.

By Morgane on Monday, January 03, 2000 - 11:57 am: Edit

I have to agree I am glad the holidays are over. I enjoyed all the work and challenges but a break will be nice. For january and february I am thinking of offering a "light menu" for people who put in a few pounds...

Dessert for new year was miniature fruit cake, no no don't think about the heavy fruit cake everyone joke about. Those had light texture, fruits confits, nuts and lots of rum. They were topped by a caramel cage and serve with a caramel & rum sauce.


Morgane


P.S. Anyone got great books or gadgets for Chrsitmas?

By W.DeBord on Monday, January 03, 2000 - 05:41 pm: Edit

Morgane do you have any tricks for making carmel cages? I'm assuming your talking about shaping it over a ladle? I really stink at that(I avoid them totally), any tips would be appreciated.

The only "light" item that sells where I'm at is angel food cake. I attempted to add "light" items to please the "always dieting people" (we have alot) but sales stayed the same. I wound-up going with one mostly fruit item on my menu. I don't know why but fruit items sell better than "light" here. I'll be curious how the light menu works out for you.

By Morgane on Monday, January 03, 2000 - 09:49 pm: Edit

W.,

Put a thin but even coat of oil. I spray some oil and used my fingers to spread it and remove any excess there might be. Too much oil the caramel will slide too little it will stick.

Do the caramel cage over something not in something. That way it is easier to get the cage out.

...

By Morgane on Monday, January 03, 2000 - 09:51 pm: Edit

The caramel has to be pretty cool to be able to make the cage. Too hot and you won't be able to remove it and too cold you won't be able to handle the caramel.

Make sure you put some caramel on the rim, no that is not the proper word but I can't find a better word in english to describe it. What I am trying to say is you have to make sure the top side of your bowl or laddle has caramel all over that way your cage will stand up better and not have a loop side. I hope this will be clear for you.

If you have to store the cages for a few hours or more try to keep them in the dryest place possible. If you need to stack them up they will need to be separated by plastic film otherwise they will stick together.

Good luck & let me know how it goes.


Morgane

By pam on Monday, January 03, 2000 - 11:04 pm: Edit

w.debord, they have the edible glitter at kitchen kapers on harlem ave in chicago next to harwood hts. they have cake decorating stuff,cake rounds(& squares) & cake boxes. etc...

momoreg,you said it's from ck,whats ck?

By momoreg on Tuesday, January 04, 2000 - 06:14 pm: Edit

Gee guys, sorry it took so long to reply. The computer went down, then my sister went into labor. It's been one hell of a couple of days! Now that the baby's here, let's talk about glitter. I buy it, and don't have any idea how it's made. CK products is a pastry supply in Illinois.(?) I'm pretty sure they have a website, but tomorrow when I'm at work I'll look up their phone #, and post it. They have terrible customer service, but some hard to find items. The glitter comes in many colors, including clear, which I think looks elegant on a black plate. I have seen plain gum arabic for sale (in liquid form) at New York Cake and baking, but again, I've never worked with it. Maybe I'll play around with it on my hiatus, and let you all know what I discover..

By pam on Wednesday, January 05, 2000 - 09:05 pm: Edit

you can store your sugar cages & pulled sugar... in containers with silica gel on the bottom covered w plastic & set the items on it. we used to make up ribbons & flowers when we had some free time & keep them in rubbermaid containers with the silica. of course, we were a small restaurant and made a few bows & ribbons for birthday or special occasion cakes.it would stay for months & still had no bad taste or wetness

By momoreg on Thursday, January 06, 2000 - 06:31 am: Edit

Incidentally, does anyone have a good source for silica gel? Thanks.

By momoreg on Thursday, January 06, 2000 - 03:13 pm: Edit

The phone # for CK is (219)484-2517. They don't have an 800 number.

By W.DeBord on Thursday, January 13, 2000 - 05:51 pm: Edit

Well, I guess I was hoping for a different answer. It's strange because I have an incredible amount of patience but I can't find it for carmel cages. I was hoping for a "trick".

For instance, I could never make spun sugar. I tried working it from every angle I could think of. Then I came across a recipe difference, changing the consistancy of the sugar. It made the sugar stretch or string easily.

Pam for some reason couldn't think of what glitter sugar was. Thanks, I do know what your talking about, it's sold in alot of places.

I have always successfully used baking soda in containers holding moisture sensitive items. Wouldn't that be an easier and cheaper product than silica?

By Morgane on Thursday, January 13, 2000 - 08:11 pm: Edit

W,

There is no real trick, you just have to try it and you learn. Wen you have time one day just go for it. That is how I learned. On a slow day, I just tried and it worked. Well to be honest I should say it worked when the caramel was cool enough, made about 10 cages before I got the caramel cold enough. For spun sugar the caramel also has to be on the cool side. The key really is the temperature.


Morgane

By Trudi (Trudi) on Friday, January 14, 2000 - 10:46 am: Edit

Hi. I have a strange question that hopefully someone may be able to answer. Without cracking it open, anyone know how to tell a hard boiled egg from one not hard boiled.

Thanks.

By Dominique (Dominique) on Friday, January 14, 2000 - 01:28 pm: Edit

You can tell by spinning it on the table. If it spins awhile, the egg is cooked. If it's not, the yolk and whites sloshing around will slow it down quickly.

Dominique :)

By Trudi (Trudi) on Friday, January 14, 2000 - 04:32 pm: Edit

Dominique -

Thanks. That's what I thought, but I got a few different answers from the people I work with and I thought I would ask the professionals.

Trudi :}