Just had to ask....

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Mr Mcgee since I don't have your book like everyone else I am flying by the seat of my pants here at knowing what to ask you. But I do a lot of pulled and blown sugar work along with casting sugar. How do you feel about the argument in some circles that copper is best for boiled sugar? Also I am curious to know if you know who first began doing this art?

Thank You
cakerookie
 
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Copper is useful in high-temperature applications because it’s such a good conductor of heat. I don’t think there’s any chemical advantage to a copper surface, though. Sugar work does go way back, at least to the 13th century in Baghdad! In my book I give some recipes from the earliest sources I could find.

Harold
 
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