Saturday, December 31, 2011
In 2011, I have continued my canning adventures, which advanced to chutneys. I dived into the world of beer. And, played with sugar. All have been fun and challenging.
Next year, I plan to brew more beer, can other fruits and veggies, and have more fun with sugar. Any new adventures will come to me when the spark hits me. That is the best part about being a chef.
I wish everyone a year of good food and cooking. So, before the year ends I plan to make challah for the first time. The adventure continues.
Wednesday, December 7, 2011
Homemade cotton candy is very different from carnival cotton candy. It is much harder. It has a certain crunch to it. The whole process is part of the hard-crack sugar stage, which is used in many desserts.
It took about 25 minutes to get the sugar mixture up to 320 degrees (hard-crack stage). I quickly worked with the sugar and began to whisk to back and forth on to parchment paper creating strands of spun sugar. After I rolled the spun sugar into balls. The whole process is done quickly because the sugar hardens fast.
Personally, I did not care for the taste of homemade cotton candy. I did learn a lot and now I am ready to make my first croquembouche. Plus, I forgot about the weather for awhile.
December 7th is National Cotton Candy Day