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Sugar heated until it caramelizes (160 degrees centigrade / 320 F) and the spun into very thin threads of hair-like sugar, This is done by flicking it from two implements - such as forks - which have been tied together.
It can then be used to decorate desserts, either in wisps, or formed inro a bowl-shaped net, by shaping over a bowl.
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.