kincaellan Posted 15 Jan 2007 , 1:40am
post #1 of

So Risquebusiness started doing some blown and pulled sugar tutorials
and I offered to help.

I'll be posting the ones I throw together on my site seeing as how I need to do some any way.

You can link to them here:
http://www.jeff-the-chef.com/classes.html
and than to the tutorials by the link at the bottom of the page.
Right now there is one on building your own sugar pump with illustrations.
I am finishing the sugar bubble one as we speak, I thought I'd have it up already but...I got a big order of bubbles to ship so i'm trying to do both.

any questions or confusion let me know. icon_biggrin.gif

www.kincaellan.com

32 replies
RisqueBusiness Posted 15 Jan 2007 , 4:00am
post #2 of

Yeaay for Jeff the Chef..

we finally get the word straight from the horses head and not the horses ...other part..lol

if anyone doubts Chef Kincaellan's qualifications, go check out his site and the beautiful work he does!

Can't wait to get my Sugar Gems!

SugarCreations Posted 15 Jan 2007 , 11:31am
post #3 of

Impressive Chef K. But cutting and removing the tube and pump from an old blood pressure cuff is about the same. Reason I say that is because I noticed you were using parts from one.

playingwithsugar Posted 15 Jan 2007 , 11:52am
post #4 of

Dear Jeff The Chef -

Thanks so much for offering to add to our hot sugar tutorial coffers. This is a very popular topic right now, and your work is absolutely sublime.

Thanks to you too, Risque, for getting the ball rolling on this one!

Now, can anyone send me plans to make a warming box?

Thanks!

Theresa icon_smile.gif

ValH Posted 15 Jan 2007 , 11:54am
post #5 of

Thanks for the tutorials, I'm a sugar art wannabee, so this will help. Even if I never make anything decent, at least I'll have enjoyed "playing". Thanks.

Val

SugarCreations Posted 15 Jan 2007 , 11:58am
post #6 of

And not tooting my own horn but thanks to me this would not be a popular topic right now.

RisqueBusiness Posted 15 Jan 2007 , 1:55pm
post #7 of
Quote:
Originally Posted by SugarCreations

Impressive Chef K. But cutting and removing the tube and pump from an old blood pressure cuff is about the same. Reason I say that is because I noticed you were using parts from one.




I don't get you, what part of "SURGICAL TUBING" and "BLOOD PRESSURE PUMP" don't you understand?

sometimes for editorial purposes we "elevate" the names of things...but, Jeff the Chef hasn't

He's calling the parts, by whatever name they are...blood pressure pump is a blood pressure pump...

did you even READ the tutorial page? are you having trouble? or as a home sugar enthusiast you don't recognize some of the equipment used? I'm sure that Jeff the Chef, when he has time from his busy schedule..from working as Pastry Chef at the Country Club, Running his sugar business and writing his SUGAR book....can explain somethings and clarify them for you...as he is a scholar, a gentleman and KNOWS is subject...fowards and backwards.

All you have to do is either email him or contact him! thumbs_up.gif

RisqueBusiness Posted 15 Jan 2007 , 2:01pm
post #8 of
Quote:
Originally Posted by SugarCreations

Quote:
Originally Posted by tmriga

Dear Jeff The Chef -

Thanks so much for offering to add to our hot sugar tutorial coffers. This is a very popular topic right now, and your work is absolutely sublime.

Thanks to you too, Risque, for getting the ball rolling on this one!

Now, can anyone send me plans to make a warming box?

Thanks!

Theresa icon_smile.gif



And not tooting my own horn but thanks to me this would not be a popular topic right now.



Theresa, I have some pics of a home made warming box, but I've never been able to upload them here because they are too big and there is no category in the gallery to put them in.

If someone can help me out, I would be more than happy to send them along with the explanations and then have them uploaded!! thumbs_up.gif

SugarCreations Posted 15 Jan 2007 , 2:11pm
post #9 of

[quote="RisqueBusiness"][quote="SugarCreations"]Impressive Chef K. But cutting and removing the tube and pump from an old blood pressure cuff is about the same. Reason I say that is because I noticed you were using parts from one.[/quote]

I don't get you, what part of "SURGICAL TUBING" and "BLOOD PRESSURE PUMP" don't you understand?

sometimes for editorial purposes we "elevate" the names of things...but, Jeff the Chef hasn't

He's calling the parts, by whatever name they are...blood pressure pump is a blood pressure pump...

did you even READ the tutorial page? are you having trouble? or as a home sugar enthusiast you don't recognize some of the equipment used? I'm sure that Jeff the Chef, when he has time from his busy schedule..from working as Pastry Chef at the Country Club, Running his sugar business and writing his SUGAR book....can explain somethings and clarify them for you...as he is a scholar, a gentleman and KNOWS is subject...fowards and backwards.

All you have to do is eighter email him or contact him! thumbs_up.gif[/quote]

You know what I am not even going to bite on that. I did look at the link by the way. I know the subject as well. My intent was giving alternatives not to undermine his post. Why are you so intent on setting me off??? Well I am going to remain calm and just say Chef K excellent link thanks.

RisqueBusiness Posted 15 Jan 2007 , 2:15pm

my intention was NOT to provoke you...just asking you why do you feel the need to question Chef Jeff about using a blood pressure pump...when that's EXACTLY what he's using!!!

I was merely pointing that out and asking you if you had SEEN the tutorial picture and "misunderstood it".

You set yourself off..and have done so many times, to your own shame, as you have a lot to contribute to this subject yourself!

stephanie214 Posted 15 Jan 2007 , 2:44pm

Good morning ladies and gents,

I see that this thread is getting out of hand with the negativity.

If you can not respond to each other in a respectful manner, please do not post at all.

Remember, everyone is entitled to his or her opinion. If you disagree with a post, then by all means make a response in a friendly and respectful manner. If you can not do this, then please do not respond here, you can pm the person to keep it private.

All this negativity that is going around on different forums are uncalled for and will result in locked, deleted or closed threads.

We need to remember that we have a lot of young people and Newbies on the forums and this is setting a bad example for them.

CORRESPOND NICELY WITH EACH OTHER thumbs_up.gifthumbs_up.gif

kincaellan Posted 15 Jan 2007 , 5:54pm

Hey everyone,

Sugarcreations is right you can use an old bloodpressure cuff for the pump valve and tubing.
I'm not sure where you buy a used bloodpressure cuff from though. Are there second hand medical supply stores? If you use a second hand / used bloodpressure cuff and cut it up please make sure you sterilize the parts before using it on food.

The parts are really cheap though if you buy them new, less than $9.00 (canadian) for everything and that way they are more foodsafe. They sell the valve, pump, and surgical tubing at home care and surgical supply stores as replacement parts.

Is there anything specific as far as technique that anyone wants to see a tutorial on, besides sugar bubbles?

www.kincaellan.com

SugarCreations Posted 15 Jan 2007 , 7:29pm

Your right Chef K the parts are cheap I did some research on them. As far as used blood pressure cuffs I guess you would have to get lucky somewhere. The pump I have a friend of mine who is a chef sent it to me. I really like the professional pumps but at $150 I do not see me buying one anytime soon.

playingwithsugar Posted 15 Jan 2007 , 8:27pm

Sources for used blood pressure cuffs --

Flea Markets

Swap Meets

Yard/Garage Sales

Thrift Stores, especially those sponsored by hospitals, nursing homes, physical rehabilitation centers

We found them at all locations, but were not sure they worked at the first three. The last one, the BPCs are usually donated by employees.

Theresa icon_smile.gif

SugarCreations Posted 15 Jan 2007 , 11:13pm

Good tip. Those are 3 places I had not thought about looking.

boring Posted 19 Jan 2007 , 12:02pm

I too am a sugar wanna be and have had a look at your site Chef Jeff but was unable to see any tutorials. I find it amazing that this type of work has not exploded in Australia yet. I would love to learn.

SugarCreations Posted 19 Jan 2007 , 2:32pm

Go to www.pastrywiz.com theres some info there. Also a good read on sugar work www.pastrychef.info

MissRobin Posted 19 Jan 2007 , 2:55pm

If you go to the link posted for Chef Jeff's web page, at the botton is another link about his book and tutorials, just click on it. and you will see the pump tutorial, maybe there is some more posted by now.

Terri_A Posted 19 Jan 2007 , 4:42pm

Jeff,

Thanks for the link to the tutorial. I know on the other thread about my first sugar bubble attempt we were talking about getting copper tubing to add to the end of my pump. Do you have a particular diameter tubing that you use or do you take your pump with you to the hardware store to fit the tube properly?

Thanks for your input and sharing your expertise on this!

SugarCreations Posted 19 Jan 2007 , 5:27pm

Better to take it with you that way you can insure proper fit.

kincaellan Posted 19 Jan 2007 , 5:36pm

Terri,

I suggest buying the pump and valve and tubing first. They are all purchased at the same place usually, any home care or surgical supply store. They usually have some canula there too. If they don't then you can by copper pipe or something similar at the hardware store to fit tightly into the tubing. I can't suggest a size as the equipment may change from country to country and some people like a larger pipe and others a smaller one.
I prefer a 0.5cm tubing for most of my work.

Sorry about the slow tutorial posts, I got really busy at the Club, and the Business, and I only have 6 weeks to finish the book before it has to be done AND printed.

I'm doing them as I do them in the book

www.kincaellan.com

boring Posted 20 Jan 2007 , 10:34am

Thanks Miss Robin

kincaellan Posted 20 Jan 2007 , 7:25pm

Allright,
I have the sugar pump tutorial up, and part one of the sugar bubbles done. I'll try and finish the part 2 tonight after work.
www.jeff-the-chef.com/classes.html

www.kincaellan.com

SugarCreations Posted 20 Jan 2007 , 9:12pm

Good job Chef thumbs_up.gif

Rgds

kincaellan Posted 22 Jan 2007 , 6:33am

Finally,

Part 2 of the sugar bubble tutorial is up.

yeah! allright time to focus on work for a while.

tell me what you think of the tutorials.

www.kincaellan.com

Terri_A Posted 22 Jan 2007 , 5:54pm

Jeff,

Thanks for all of your help so far. I am making about 20 bubbles for a birthday cake this weekend. My question is - how far in advance can I make them? If the party is Sunday and I'm delivering the cake on Saturday evening, can I make the bubbles on Friday? I live in Houston where it's pretty humid, but if I store them in an airtight container, will they be okay? And if I need about 12-15, should I make more like 30 to account for breakage?

Thanks SO much for all your help!

RisqueBusiness Posted 22 Jan 2007 , 6:18pm

hi, you should make them out of ISOMALT as that "sugar" is especially formulated for high humidity areas.

Also, you can and should make extras to allow for brakeage, but, if you take them well packed to the site and place them on your cake, you may not break too many!

Good luck and please post pics of your cake.

I know that your question was directed to Chef J, but since right now he's a little overwhelmed with work, I figured I'd have his back here..lol

HTH

Terri_A Posted 22 Jan 2007 , 7:37pm

Unfortunately, I have not been able to find isomalt locally, so I'm going to have to stick with my sugar recipe that I've practiced with - I'd be hesitant to try something new on the "day of", if you know what I mean. I would like to try out isomalt, however and when I can get my hands on some, I plan on it.

I will post photos of the finished product!

RisqueBusiness Posted 22 Jan 2007 , 7:53pm
Quote:
Originally Posted by Terri_A

Unfortunately, I have not been able to find isomalt locally, so I'm going to have to stick with my sugar recipe that I've practiced with - I'd be hesitant to try something new on the "day of", if you know what I mean. I would like to try out isomalt, however and when I can get my hands on some, I plan on it.

I will post photos of the finished product!




someone on cc can get like 5 pounds for 15 bucks, I'm not sure who!...but, if you have worked out your recipe!! then you are correct in using something that works and that you are comfortable with!

You can always get the ISOMALT later on!

Good luck with your sugar bubbles and let us know how they work out by posting your pics!! thumbs_up.gif

trace0011 Posted 29 Jan 2007 , 5:46pm

thank you so much for the tutorials you provided on blowing sugar bubbles. I'd like to try for the first time, however I'm not sure where to get some of the supplies. for instance, where would you obtain surgical tubing, a blood pressure ball pump valve, and a cuff ball pump? Thanks so much for your help!

Quote by @%username% on %date%

%body%