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 Posted: Fri Oct 12, 2007 11:18 am
First, let me say, I'm not new, i've been in the guild for a while, i just don't post.
Secondly, I'm on a different computer than my own so I apologize For bad grammer/spelling mistakes (my Computer has auto spell check)
Alrighty
I have a delima, I love pastries, so I signed up for a pastissere and baking Corse at Orlando Culinary, only to have someone tell me that it was not acredited(sp) so I quickly went looking for another college.
I found Valencia community college. 69.69$ per credit hour with a credited Patisserie and baking course (Taught by Disney!) so I Put some thought into it... It would be cheaper to go to Valencia (about 6k opposed to 33k) But I'm worried that if I go to Valencia People will think Different of me than a person who went to Orlando Culinary.
(Btw Orlando culinary is now Acredited)
SUMMARY:
Since I have a bad tendency to Digress....
Which sounds better on a Resume?
Disney taught Valencia Community college?
Or 'Le Cordon Bleu' Orlando culinary?
Anyone know how to pull sugar? I wanna learn.
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Posted: Fri Oct 12, 2007 8:35 pm
Hmm... I'm not exactly sure... I know that some restaurants and such want to be able to say that their chefs went to some prestigious school... but really, your skill should count more than where you went. I personally would say, go where you want to. If you really cannot afford the expensive school, don't go there... but work -hard- at the less expensive school so you can know that you'll finish with the best education you could get. Then just let your skills shine. ^.^
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Posted: Fri Oct 12, 2007 8:53 pm
Oh, and as for pulling sugar... it's a pain and it hurts.. cry If you wanna try it you'll need a decent heat lamp and one of those... heat proof pads.. gah.. I can't think of the name.. they're like... 18x20 rubbery feeling heat proof pads.
16 oz sugar
8 oz water
1 oz corn syrup/glucose
1 drop tartaric acid
water for brushing pan sides and a clean pastry brush
a good candy thermometer
Put the sugar and water in your pot and start boiling. During this stage you want to periodically brush down the sides of the pot with water because -any- un-dissolved sugar crystals can ruin your pulling sugar later. Once it's come to a boil, not a hard boil, just bubbles breaking the surface, add the corn syrup/glucose and continue boiling, also continue periodically brushing the sides of the pot with water. At 255 degrees F you can add any coloring you might be using. At 280 degrees F add the tartaric acid. Let the sugar boil to 315 degrees F, then promptly take it off the heat and place it in an ice bath for roughly 30 seconds. Be careful not the let the bottom of the pan get too cool so the sugar starts to harden.
Once it's cooled down a bit pour it out onto one of those rubber heat proof pads. At this point you want to use the pads to fold the sugar over itself since the outer 'skin' of the sugar will be cooling in the air. This is kinda hard to describe.... you'd take one side of the pad, lift it and fold it over to the opposite side, hopefully the sugar will stick to the pad enough that it folds over itself. Keep doing this on all four sides of the sugar until you think you can pick it up. It will still e be quite hot, and if you want until it's cool to pick it up, it'll be hard.. so be prepared to burn yourself.. ^.^ At this point you want to just grab the sugar and pull it, then fold it back onto itself. Do this over, and over, until it takes on a shiny, pearl-ish look. Also, during the pulling if it starts to feel stiff or cools down stick it under a powerful heat lamp. Once it gets the pearl-look..., you're ready to pull sugar!!
Hope that's helpful.. >.> I'm not an expert at it.. but that should help you get started. BE CAREFUL!! You WILL probably burn yourself, so don't say I didn't warn you.
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