[Sca-cooks] sugar sponge reference

Johnna Holloway johnna at sitka.engin.umich.edu
Thu Aug 2 20:52:23 PDT 2007

Found the reference in Ian Kelly's book
on Careme, titled Cooking for Kings which came out
in 2003.
Careme is described as boiling a mixture of sugar and water.
When that boils, he adds a pinch of "calcinated alum and then cream of 
tartar to fling, a pinch at a time, into the sugar lava.
The bubbles, the ebullitions, became as large and bright as the eyeballs 
of a fresh cod." p 19
shows what Careme was creating by using a variety of poured and pulled
sugar syrups.

I've seen this sort of thing done on the Food Network here where
I think it was Jacques Torres was creating sugar rocks and coral pieces
by making a sugar concoction that ended up being full of holes.
Looked like coral when it had hardened.


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