Can you tell me more about the plastic tubing used to shape the red sugar tube.......
If I go to my local hardware store what is that tubing called, in what department will I find it?
I've always wanted to know how you remove the tubing once the piece has set. You showed that you score thru it......while the sugar is still warm? How deep do you score it and when? Then when you want to completely remove it how do you make sure you don't score into you sugar? Is there a tip for removing the tube? Should you cut it into smaller sections as you remove it?
I too wanted to be able to walk in to Home Depot and get the same tubing, so I pulled off the label from the long coil of it, and stuck it to my notebook! I am looking at it as I type. It says:
WATTS Clear Vinyl Tubing
3/4" outside diameter x 5/8" inside diameter
- low pressure
- food/water uses
- do not use with ice makers.
other than the barcode, the tiny numbers on it, I assume an item number, are:
How's that for accurate info?
as for the department... dunno! Beats me! Can't be too hard to let them direct you though.
I am happy to give a bit more details on the technique. I am, of course, trying to be cognizent of how much info I am imparting in this thread... I don't want to give away all Chef Rohira's secrets, nor do I intend on conducting an online course, (I wouldn't dream of thinking myself knowledgable enough on the topic of sugar to do so.) and, I am treading a fine line between giving an account of the class, versus every tiny detail so you don't need to take the class yourself. Of course, we all know nothing beats doing this kind of thing with an instructor showing you in person, and you practicing on site, with the instructor correcting you as you go. However, I will attempt to better explain this tube thing:
The scoring part is a bit tricky. You have poured the hot sugar into the tube, and clipped the ends shut. You set the tube in whatever shape/direction you desire, (we did a circle), and then I guess it was about 7 or maybe even 10 minutes later before we scored. This is where the lovely Amanda was so crucial. She was the one pinching our tubes to see when they were 'ready.' Because I was so curious as to EXACTLY what 'ready' was, I kept bugging her and pinching too! "Is it ready yet?" "Hey Amanda, how about now?" "Ok, I think we're there, aren't we?" "AaaaMANNNNda?"
All I can say is it's FIRM in the tube, but still able to indent slightly with your thumb. Not too squishy, but not rock hard either. The idea is so that when you score it, the sugar will hold its shape, and not ooze out, or lose its perfectly round thickness. Cut too late, and you risk scratching it (which can be torched smooth later if it's not too scratched). I had trouble at first when I began to score. I couldn't figure out how deep the plastic was, where it stopped and the sugar started. Amanda could see I was going too deep, and corrected me. Once I got a little further along, I could instinctly tell exactly how deep to score. It just sort of came to me, and hopefully you, too. (The next day when I release mine, it is clearly cut about a 2 inch length. I was able to torch most of it out, and then I ended up hiding the area under something else I attached when decorating the tube.)
I guess after you do one, you know. I didn't know what it was supposed to look like, until Amanda showed me, then I caught on. When you score down the length of the tubing, look closely as you do it, and you will see the tube 'releasing' from the sugar, about an eighth of an inch on either side of the cut. That's exactly what you want. Then just let it sit to cool entirely -- we left ours overnight. You also don't score the entire length... just to about an inch or two from the clipped ends. You can finish cutting it away with the exacto blade when you go to remove the sugar from the tube. It comes away in one piece, so no-- you don't chop it up in sections to remove. It slips off easily. We will do just that in my next installment.