[Sca-cooks] Chestnuts, candy making supplies.

[Olwen the Odd]

Pretty much your right.  I have never used oilcloth-covered boards so cann't
speak for that.  In sugar and chocolate work temperature is pretty
important.  I make a lot of syrup and chocolate garnishes and by drizzling
this on marble it sets up right away and is easily removed from the surface.
  With wood, like I used to have to use, it takes a little more time to cool
down and it has a tendency to stick to the porous surface which means you
have to sugar the surface which in turn changes the medium you are working
in.

Marzipan on the other hand works very well on wood and I don't like it on
marble.
Olwen who broke in half her four foot marble surface when moving last time.
:-(

>On the debate over cookie sheets vs. oilcloth-covered wooden boards
>vs. marble slabs:
>You know, I'd always thought that marble slabs were preferred for
>candy making - something to do with the fact that they don't heat up
>as quickly as the cookie sheets (important if you don't want just-off-the-
>flame chocolates to stay hot too long) (i.e.: hot chocolates won't heat
>a slab nearly as fast as they do your normal cookie sheet); and they won't
>warp as wood or cookie sheet do; they're somewhat easier to clean;
>and chocolates that stick are easier to take off marble.
>
>Or so I'd think. Am I wrong in my presuppositions?
>
>(Errrr, provided you've got a good source for marble slabs, and the
>money, and the room, of course. <grin>)
>
>Alban
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