Spun Sugar - Decoration Sugar - By Vahchef @ vahrehvah.com
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- เผยแพร่เมื่อ 3 ต.ค. 2024
- Spun Sugar creates a beautiful web of glossy sugar strands that can be used to wrap or top pastries to produce a beautiful, professional appearance. As always when working with hot sugar, you should exercise extreme caution since sugar can produce terrible burns.
Ingredients:
Sugar 125 g
Water 15 ml
Directions:
Place the sugar and water in a pan and boil till you get a amber colour to the sugar that is when the sugar starts to caramelize and stop the cooking and rest it for some time till you can form thin threads of sugar. Start to swing the caramel or we call it as spinning the sugar, using the fork left and right , you can see thin strings of sugar forming and it forms into sugar candy continue this process till you get enough of the candy
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My favorite part is still "if you get any of this on your skin you will hate sugar so much you will never eat it again"
+PsycheBlood Have ya seen caramel burns? They are nasty
+warpatato I have, I have also been burned by sugar and caramel. It's sort of common sense. But, also it's funny to me because who'd stop eating sugar.
You can use gloves
warpatato my mother is known for her flan and a few years back accidentally spilled the boiling caramel all over her hand (not sure how, I wasn’t there)...she has a Freddy Kruger hand now poor thing!
Honestly the first 3 months after this happened to me I literally hissed whenever I saw a pan 😂
Wow, this is the prettiest spun sugar I have ever seen in my life.
This guy is so adorable! Thank you chef! You’re cute! Love your personality and smile 😊 going to try this soon for puff pastry tower
Out of all the videos I seen this is by far the easiest technique I seen. I need to do this for the Croquembouche. Thank you.
MrsBittersweetLove does it last in room temperature? I’ve made spun sugar once and it started to melt after an hour.
You have enlightened me, i thank you from the bottom of my heart.
Thanks chef-- with your speed and training every person on this planet will become expert chefs!!!
Awesome chef...Amazing to know that such complicated sugar decoration is so easy to make...
So simple . Clear and so. Easy to learn from your video. Thanks for sharing
Can’t believe a Chinese tradition dish I would like to cook has now been taught by an Indian master chef. Hand in my respect. Thank you.
Thank you!!! This video was super helpful and I ended up making some pretty impressive sugar decorations :) tip for others: make sure you keep it in an airtight container somewhere cool and dry other wise it will melt
Sophie Lorimer hey hie..can i kipp in refrigerator...for the best result
How did you keep it from being all over your counter and walls? I'd like to try to make this, but afraid what I'll do to the kitchen.
Thank you, thank you, thank you. I just wasted my evening trying to make a sugar ball for my Saint Honore. Now to give it another try. I think I can now do it after watching you😀
Thank you sooo much. You make it look easier than it is. I was able to do it but struggled a bit. When I was spinning the caramel it was forming globs on my fork but I managed to get it done
I got some on my hand and definitely have a different relationship with sugar now xD
I used your tutorial to help me make my very first sugar nest today. Success! Thanks so much!
How long does it keep?
me: cotton candy in quarantine
same heree🤣🤣🤣🤣🤣🤣😘😘😘😘😘
😆
wow, what charm! You are a charismatic man, sir! Thanks for teaching how to do this!
Love how happy you look. Thanks for the refresher video.
If you put the melted sugar in a wine or champagne glass, as it gets hard it would take form then you could use it as a sugar basket.
Fabulous Thanks for the video and the tips. Two forks - genius, I was hoping to not either chop my whisk or buy another one. Thanks for the very informative video. Loved it! And you are right - sugar syrup burns are not something you will forget in a hurry.
Thank you chef. I was actually looking if someone could mention the temperature for accuracy. Thank you again and a happy 2021 to you all.
Thats pretty cool. Was lookinv for the version that used a electric blender to complain. But this is awesome!
make sure it has a nice long big handle so you can handle jaj! immortal words from vahchef lol!! i love it!!
You learn something new everyday.
“If you get any of this on ur skin you will hate sugar so much you will never eat it again”
*i can’t kansksnjsnushudbue*
Fantastic. Thank you for clearly explaining this method.
Que lindo,cuando ensaye espero,hacerlo parecido. Gracias hasta el proximo programa.
Very well explained. Will definitely try
When you did the "Chinese Toffee Bananas" video, I thought you'd teach us how to make this decoration too as many viewers had requested it. Im glad you did this.
I've tasted a similar sweet called "Bombay Mitai" when I was small, you brought back those memories. :)
It's amazing how you made it and was very attractive, thanks so much for the nice tips you gave in this video chef Sanjay Thumma!
This guy is so great
very nice everything is clear elaborated could use to any kind of dessert garnish presentation!
Enjoyed this video.
Thank You , VahChef !!! very beautiful video . I am learning to make karamel decoration . Super ! Have a nice Weekend !
Wowww that's really so easy I will definitely try it Thankyou so much
Wow this is not as easy as you made fantastic thankx.
waao awesome chef thnks
Love it! Thanks for showing an easy way to do it!
Heidi Patterson Thanks. Happy cooking
thank you chef.....It really solvsolved the mystery......thanks a lot........
Thanks 🙏
Thank you so very much!! This is awesome... I can't wait to try this... :)
each time i watch your video, i feel fun and you are funny, thanks!
hai yen le thi Thanks. Cooking is fun. Try it out.
I am sure you will enjoy too...
For making flavored suger sponge use sugar stiff candies (eg parle orange or mango bite) just dhinchak dhinchak it & caramel it like you do with sugar :)
Perfect so much love ❤
That's really cool. I'm gonna try that at some point.
Thank you, it's an awesome this and tricks😁 to make garnish for dessert
Thank you so much
Very clear, very informative. Thank you!
Awesome and helpful video
Such a great video
Thank you for showing us how to make spun sugar!
really i like your presentation and work, very nice
lovely video
Great video great chef accurate instructions very helpful aprecate it!
Very helpful thank you. I'm going to give it a go with food colouring to make grass :)
It worked great!!!! It really did look like glass. I did it for Easter I put chocolate bunnies on top of the grass
Nice chef
his the most happiest guy in the world
That was awesome, thank you for sharing your techniques it help me a lot. Keep in touch!
That was just example of stiff sugar candy but its still available at my place in Gujarat
Anyway you can use other flavor also or u may add flavored syrup while caramel sugar :)
I have a bowl of iced water at my side, if I spill any on my skin it's straight into the bowl. It works.
would've been nice to see you shape the spun sugar vs threading across bowl to already formed on a plate. Nice personality.
Awesome, thank you for sharing!
Genius! Thank you for this video! It's very helpful
***** simple tricks we learn n cooking school
Well, not so simple I guess, cause I messed it all up. Maybe I'm real untalented or I really need to practice :D Anyway, thanks for your videos!
Julie May
Julie May no
Great work, Chef. Thank you for sharing.
Wow you have a real talent... it looks beautiful! :)
I will be trying this with my sister's help
She's the baker in the family :)
I follow your recipes thanks
how do you explain so nicely??/I m going to try this
I am gonna make some right now as I want some sweets
Thanks
Haha the curtains are the colors of the Indian flag! Cool 🇮🇳
If I want to decorate a dessert with small fluffy balls of spun sugar and obviously can't spend time in the kitchen with guests waiting, what I do is make and form them into desired shape ahead of time, then gently lay them in a roomy plastic airtight container and then FREEZE them.. They stay beautifully crisp and should be removed from freezer and popped on the dessert just before they go out to your guests..
Thank you for the video! Its easy to understand and youre really kind while explaining!
Great, thanks!
Nice amazing
Thanks sir
This is an art I need to master...
Thank you very much! This video so helpful 😀
loved your video. Thanks.
excellent video good job
I used sugar that was quite coarse, and it kept crystalizing.
try blitzing the coarse sugar in a food processor, and don't stir it too much while it's cooking.
Is this actually the same process as with cotton candy? Anyway, thank you very much for a very clear and usefull video!
Never mind, I just realised that he said it's like candy floss, which is probably the same.
love this video sooooooo gonna try it
awesome....thnk you chef
You are great sanjay... :)
oh very nice video ^^ thanks so much
very nice chef
Thank you
Thanks 🙏
Fantastic
Loved it
I remember being told in college not to rub if you get sugar on your body. It's a reflex to do, but you just spread the molten hot magma around. So there you go. Hopefully I won't be the poor soul today who has to resist the urge to rub any hot sugar that I get on myself
Thank you!
OMG this really amazed me
Great info...Thx
Yesterday was my birthday,at the place where I ate they gave me ice cream over a piece of brownie with spun sugar on top!
Joaquin A
Real pro cooking here :)
Hi Vahchef, I want to caramelize sugar. How can I prolong its liquid state by using syrup or other ingredients?
Thank you a lot!
wonderful thank you
thank you chef
thank you chef. i too have a channel and I will used your video . Gastronomical NYC
Sir please upload isomalt work!
Nice
very good thank you
Great video - thanks so much! can't wait to check out the rest of your videos :)
Eric Novello Thanks. You can also check my website for recipes. Vahrehvah.com
I make lip gloss so I have candy flavor and I’m finna try this