I was wow-ed by the exciting new discoveries we've been making in class with Chef Ewald Notter. Having had years of experience with sugar; Chef Ewald has worked sugar into its many different forms and has probably taken on most of it's temperamental antics along the way.
He speaks about sugar and its habits of crystallizing fairly often; but it wasn't until I got to watch Chef Ewald skillfully toy with crystals that I actually understood. He would tell us to take a peek at what he has brewing in his sugar pot while explaining the do's, don'ts, why's and how's. There really is so much more to sugar than what meets the eye. Despite having had the opportunity of caramelizing several pots of liquid sweetness to golden bubbling amber and clenching my jaw at boiling droplets on my skin, I still feel there's much more to experience before I get fully acquainted to candy making.
Look at these sugar crystals Chef Ewald had grown.. they are stunning! yes... they were 'grown'... beautiful huh? Look it up here if you'd like more information on growing your own.
We've been making classic European candies with incredibly intelligent techniques from masters of the past. Genius..
Instead of talking heaps about something I myself am not well versed with; here's a link to answer your questions about sugar and its properties.
I'm down to my last month of school... and wow... the many things I've learnt about pastry; kitchens; chefs and myself. Looking back;...I wouldn't recognize me. I had my brain split wide open and the many American inspirations and memories I've absorbed are indescribably fascinating.
I've been chasing dreams...chasing adventure, chasing opportunities....chasing boys? haha only kidding! I haven't taken the time to reflect on the knowledge I've gained. I wonder if I'll ever have the chance to let my mind wander back for information when I need it. I guess that's how my blog/journal should come in handy too huh? :P