I'm a regular chef not a pastry chef and I tried all of these techniques and failed miserably. My "bowl" slid off the spoon. Also my caramel drizzle was too thick and I couldn't figure out how you were getting it so thin? I feel that this is one of those things that takes a considerable amount of practice first and is a hands on learning experience. Just can't watch a UA-cam video and recreate it quickly unfortunately. sigh.... lol
This chef probably brought the temperature of the sugar near 300 degrees (the hard crack stage) then had a cool to cold spoon. An understanding of sugar candy temperatures is just as important as practice. Soft ball is 235ish, hard ball is 260ish, soft crack is 280ish, and hard crack is 300ish. Soft ball is for Italian meringue and fudges, hard ball is for a soft nougat and soft caramels, soft crack is for saltwater taffy, nougat, and other hard chewy candies like hard caramels. Hard crack represents anything that you want to crack or crunch when cooled. Often enough a small amount of glucose or corn syrup is used to keep the sugar solution more stable until it reaches the right temperature. This is because sucrose crystals form in an attempt to create more energy when a solution begins to cool at all. A solution of glucose/fructose, which are both components of sucrose, will get in the way of sucrose crystallizing. You can create your own glucose/fructose syrup solution by introducing an acid like lemon juice or cream of tartar to break the sucrose bonds at a high enough temperature (200F?) Glucose syrup and corn syrup are both used in cooking to stop sucrose bonds from forming when creating any kind of high temperature sugar reaction to avoid crystallization. Yeah woops I went down a rabbit hole. But the stages and temperatures of sugar can be understood by research. The results are mostly due to the sugar temperature in response to lack of moisture. Edit: am dumb. Edit 2: look at isomalt (a sugar alcohol) sugar works. Isomalt should not be consumed in large amounts but can be used to create remeltable garnishes.
@alexleggett6270 I'm a pastry chef and I believe u got this u just have to move fast before it hardens up have everything READY in place some pastry dishes have a time window on them so move quickly and have everything in front of you that you need chef
Cii.. Utk oven tangkring, apinya gmn, kah? Saya mau coba pakai oven tangkring (yang ada lobang diatasnya, bisa buka/tutup) Terimakasih ya Ci atas resepnya 🙏🙏
Anjali may be right, but in this video you see two different color of caramel, as it is probably two different badges of caramel used to make the video.
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Thanks so much! I'm not a stranger to caramel but have never shaped it. This is very well presented and gave me some amazing ideas.
Not only are they simple to make but they're also really cute
Thank you, chef. You made this tasty decoration look simple to make. I will use this for cakes and cupcakes, thank you. 🥰🫶🩷
Toll .... passt auch mein 3d "Glück" Stern' Waffel zum knabbern... hii Cooperration
تسلم ايدك وعيونك ماشاء الله عليكي يا قمر 👍👍🙋♀️🇪🇬👋🙋♀️❤❤
this is what i am looking for my leche flan decoration.. thank you so much..
You're welcome. 😊 Subscribe for more easy and delicious dish maria mub! 😊ua-cam.com/channels/GNRSCD9-k1629nNEi8suhQ.html
done subscribing.
Thank you so much for sharing with us this amazing video stay blessed and happy 💖
Finesse levels are high. Too high for me.... haha 😄 great vid. That lady doing the vo sounds great! 😉 great work 👏 👍 👌 💪 🙌
Thanks for the awesome feedback! 😊 😉
Appreciate her work😮😮
Mine crystallized when I was cooking yes it was cooking normally but The whole top of the pan was covered in snowy looking bubbles
Delicious and mouthwatering recipe 😋 😍 👌
Very nice recipe chef 👍👌👏. Thank you for your effort 🌞😎
I'm going to make these with DABs.
Cool! Let us know how it goes. 😉 😄
Yummmmm
wow! The caramel decorations look fabulous. Thank you so much for sharing. Keep up the good work. Let's stay connected #LipsitaArt
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I'm a regular chef not a pastry chef and I tried all of these techniques and failed miserably. My "bowl" slid off the spoon. Also my caramel drizzle was too thick and I couldn't figure out how you were getting it so thin? I feel that this is one of those things that takes a considerable amount of practice first and is a hands on learning experience. Just can't watch a UA-cam video and recreate it quickly unfortunately. sigh.... lol
This chef probably brought the temperature of the sugar near 300 degrees (the hard crack stage) then had a cool to cold spoon. An understanding of sugar candy temperatures is just as important as practice. Soft ball is 235ish, hard ball is 260ish, soft crack is 280ish, and hard crack is 300ish. Soft ball is for Italian meringue and fudges, hard ball is for a soft nougat and soft caramels, soft crack is for saltwater taffy, nougat, and other hard chewy candies like hard caramels. Hard crack represents anything that you want to crack or crunch when cooled.
Often enough a small amount of glucose or corn syrup is used to keep the sugar solution more stable until it reaches the right temperature. This is because sucrose crystals form in an attempt to create more energy when a solution begins to cool at all. A solution of glucose/fructose, which are both components of sucrose, will get in the way of sucrose crystallizing. You can create your own glucose/fructose syrup solution by introducing an acid like lemon juice or cream of tartar to break the sucrose bonds at a high enough temperature (200F?)
Glucose syrup and corn syrup are both used in cooking to stop sucrose bonds from forming when creating any kind of high temperature sugar reaction to avoid crystallization.
Yeah woops I went down a rabbit hole. But the stages and temperatures of sugar can be understood by research. The results are mostly due to the sugar temperature in response to lack of moisture.
Edit: am dumb.
Edit 2: look at isomalt (a sugar alcohol) sugar works. Isomalt should not be consumed in large amounts but can be used to create remeltable garnishes.
@@emersonherrmann6106 hey thanks for the additional info very helpful !
🥰🥰👍
@alexleggett6270 I'm a pastry chef and I believe u got this u just have to move fast before it hardens up have everything READY in place some pastry dishes have a time window on them so move quickly and have everything in front of you that you need chef
K mn o N monk😊m
Good idea...really fantastic 👏 👌 👍
I'm going to try this..thank you..God bless you ❤🙏
Looks amazing ❤
Will it stay like the shape you've made for a long time?
I work in a kitchen. Thank you so much 💓
Did you try making it ch'umil 94? 😊😃
Very nice decorations ❤
Cii.. Utk oven tangkring, apinya gmn, kah? Saya mau coba pakai oven tangkring (yang ada lobang diatasnya, bisa buka/tutup)
Terimakasih ya Ci atas resepnya 🙏🙏
How many minutes I wait it to dry
How do you keep the caramel liquidy?
May be double boil n keep it as warm as possible😊
Anjali may be right, but in this video you see two different color of caramel, as it is probably two different badges of caramel used to make the video.
How dare this look so cool
Thanks the creepysnowman! Give it a try at home and let us know how it goes! 😄
Adorei o vídeo , simplesmente muito bom.😊
I'm gonna use this for my baking contest I hope it works out
Wow! Best of luck. 😊 Subscribe for more easy and delicious dish supercrazedotaku! 😊ua-cam.com/channels/GNRSCD9-k1629nNEi8suhQ.html
Can you tell ? Did it work out?
@@cheezynachoo2229He died.
Beautiful ❤
Very nice. I should try
Did you try making it My dreaming Kitchen? 😊😃
@@dishedit still not . Very busy
☺️
Beautiful and yummy for testy ❤❤❤❤❤❤❤❤❤
Ótima dica e material
Can you also apply oil otherwise? With a silicon brush e.g.
Definitely, the spray is just a bit easier to use
@@Random-sq2cy what name the spray use
I tried the cage but the bowl I used was to steep from up to down and he drizzle didn’t connect well to each other…
Nice tips
Excellent..can we save it for long?
I wish you more excellence and progress
Thank you so much 🎊
👧 curly hair 👩🦱 😂🎉 pastry
Excellent vedio.
Spray Konsa Kiya hai😊
Perfect so much love ❤❤❤
2:01 May I know what the wooden spoon should be greased with?
spit
Nice sharing
Thanks for visiting
Wow thank you
Awesome video, thanks for sharing
I love this great
Tried this a few times and it breaks every time when I try to make the dome cage..... not sure what I am doing wrong
Use more oil on the surface
Can we make and store these decorations in the fridge??
Plz need a fondant recipe plz
I will try
Can we use butter paper
What did he sprayed
Wow... !!! My best friend, It's always great. Your video is excellent quality. We liked and enjoyed to the end. Thanks
it's a great job
I love so much! Plase, send whit me!
Adorei vídeo
What is the best degree for a cramel that is allowed to be shaped
Subscribed!!!
Thanks
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Hello chef,may I know,what name spray use??
Beautiful 🌸🌸🌸🌸🌸💕💕💕💕💕🎊🎉🎉🎉
Adorei vídeo!
Nice
Can I use wax paper instead of parchment paper?
Nice video
very nice video👍👍👍
hw long it can b stored nd fresh
How to save?
Genius
What can we use alternative of cooking spray?
I saw somewhere you can use vegetable oil on the ladle instead of cooking spray. Hope that helps
Very nice👍☺️I am gonna try again. It never works for me😔
What happened?
@@dishedit It always get broken👎
Try again. 😊 😉
@@dishedit I will for sure now and will send you picture too☺️👍
Ok. 😊
How to make a caramel bowl with a flat bottom? Using a balloon has it too round bottom and it slides around the plate while eating.
Musst du gleich die Stelle eindrücken
Que legal
Wht the name of this paper nd wht u spray on the paper..pls noted me
Wowwwww just wowwwww
Is there any substitutions for non-stick in cooking spray
I saw somewhere you can use vegetable oil for the ladle instead of cooking spray.
@@girlgaara9448 thank you I really appreciate that information I got a cooking exam today at Catering College I really appreciate the info
Looks Pretty
Thanks Ismail Mayet! Give it a try at home and let us know how it goes! 😄
I love ❤ 😍 💖it's
What is the name of paper is that? And the name of oil thank u
Parchment paper, sometimes called patty paper. The oil is a generic cooking spray like vegaline or pam
Very nice 👍
Without spray its shape will remain same?
Should be. 😊😁 Did you try making it Aysha Qasim? 😊😃
@@dishedit no bt on Eid I wanna try this
That's nice. Let us know how it goes. 😊😁
@@dishedit sure
Adorei !
Good food
Was ist das für Sprühzeug aus der Dose?
Super
Very Nice.
Which spray
Super 😘
Good Good
Como fazer esse caramelo
Me gusta el arroz con huevo
which spry do u used
Nice👍😊
Thanks Sukhnoor Kaur!!! 😊👩🍳👨🍳
What did she add in the sugar
Cool :D
Thanks Rightburst original! Give it a try at home and let us know how it goes! 😄
@@dishedit ok ;)
love it...
Gula 1/2, air 1 1/2 sudu teh
Круто 👍
What is this technique called?
How can I store this?
The cage can be stored, right side up, in an airtight container in a cool, dry place for one to two days. 😊
Can I store it in refrigerator?
In a tight closed container in the freezer not allowing moisture