[Sca-cooks] Information on silicone molds for foods

[johnna holloway]

The September 2003 issue of Pastry Art & Design contains an article on 
the use of molds in pastry circles. Michael Joy's work is described.
He taught a class on molds at the World Pastry Forum in July.
People might be interested in his website and book at:
http://www.chicagomoldschool.com/book/book.htm

The book goes into how "Silicone molds can be used for casting 
chocolate, aspic, tallow, fondant, pastillage, salt, pepper, hot sugar, 
granulated sugar and ice. Starting with basic mold making skills and 
progressing up through advanced techniques, this book reveals how to 
make food grade and cost-effective non-food grade silicone molds."

The gallery section has a number of neat photo's of creations from his 
studio. One of the interesting links is to a supply source called--
www.chefrubber.com where one can get silicone and supplies for pastry 
chefs. www.chefrubber.com no kidding.

Given what the basic materials cost the book might be worth looking at 
for those wanting to experiment in this area.

Johnnae llyn Lewis