Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Jim D.

Protective Gloves

Recommended Posts

I am seeking gloves that are good as protection in working with sugar and, more precisely, caramel. In doing a search, I assumed there would be something called "sugar gloves" or some such name, but the only specific ones I located appear to be discontinued. I am preparing once again to make Wybauw's banana and passion fruit caramel, and I am tired of getting burned when the liquid in the fruits starts spattering. It also happens when I am reducing raspberry purée. I have heavy, thick BBQ mitts, but they make it quite difficult to work for very long. Any ideas would be much appreciated.

Share this post


Link to post
Share on other sites

Gardening gloves might help. I doubt they're fireproof, but they're thick and give some freedom of movement.

Share this post


Link to post
Share on other sites

I have a pair of oven type gloves called the Ove Glove...as I remember.  Bought them a long time ago.  I am a woman and don't have large hands.  I imagine they would fit my husband's fingers much better and so they might fit you JimD...assuming they are still for sale somewhere. 

 

OK.  Yes they are still for sale in Canada, at least, at Walmart and Canadian Tire....


Edited by Darienne (log)
  • Like 1

Darienne

learn, learn, learn...

Cheers & Chocolates

Share this post


Link to post
Share on other sites
6 hours ago, Jim D. said:

I have heavy, thick BBQ mitts, but they make it quite difficult to work for very long.

 

Is it lack of dexterity, how hot and sweaty they get, something else?  An you're not pulling sugar, just not a fan of the 'free tattoos' from hot splatters?  Sometimes long sleeved chef coats actually do come in handy to protect the forearms ... (the rest of the time, they're like straightjackets) 🙃


Edited by pastrygirl (log)

Share this post


Link to post
Share on other sites

I think you have alot of affordable and practical options when it comes to gloves. Just my personal opinion, I wouldnt get anything that is labeled 'sugar gloves,' its just a way to mark up the price on regular gloves. When I pull sugar, I my first layer is a nitrile coated glove, like these:

Ironton Nitrile-coated Gloves, 12 pr

And second layer is a pair of 6 mil venom steel, like these:

https://www.amazon.com/Venom-Nitrile-Gloves-Resistant-Disposable/dp/B01CO9RKGQ/ref=asc_df_B01CO9RKGQ/?tag=hyprod-20&linkCode=df0&hvadid=167121456202&hvpos=1o1&hvnetw=g&hvrand=12591415589683233649&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9061195&hvtargid=aud-801381245258:pla-338155820524&psc=1

The first really takes the brunt of the heat, then the second just make handling the sugar easier. I used to use vinyl gloves, but they would tear so often with the heat of the sugar, and I would never want to take chances of a small piece of glove being pulled into a batch of sugar or taffy, thus the 6 mil thick gloves, I've never had those tear on me. 

 

Since your not really handling the caramel, I'd recommend the gloves from the first amazon link, after use they wash up real easy, and just hang to dry. Otherwise I dont think theres any reason you couldnt use a pair of those ordinary yellow dish gloves. I used to use those when I first started pulling sugar, they worked well for handling the heat, but they seemed to impart a flavor to the sugar, so I stopped and searched out another solution. Hopefully that helps, I've used many types and combos through the years, the two linked above are what I consider both ideal and affordable.

Share this post


Link to post
Share on other sites
8 hours ago, pastrygirl said:

 

Is it lack of dexterity, how hot and sweaty they get, something else?  An you're not pulling sugar, just not a fan of the 'free tattoos' from hot splatters?  Sometimes long sleeved chef coats actually do come in handy to protect the forearms ... (the rest of the time, they're like straightjackets) 🙃

 

 

The BBQ mitts are just too thick to have any dexterity at all. I know I don't need much since I am just stirring, but the hand gets very tired from the effort of holding the spoon and stirring, esp. since the gloves make it difficult to grasp the spoon. I have others intended for BBQ called Pit Mitts, and they are thinner, thus allowing for more dexterity, but they have some sort of fiber on the outside that I feared might come off and drop in the caramel/raspberry purée. I need to check on the gloves Chocolot mentioned previously and make sure they don't have such fibers. I'll also look into what minas6907 described--perhaps using the gloves he recommends will also confer his confectionery skill and artistry on me?

  • Like 2

Share this post


Link to post
Share on other sites

Then I'd say go to the hardware store and get whatever canvas or leather gloves still allow good dexterity and wear long sleeves. 

 

I have quilted oven mitts but dexterity is poor.  I was happy to get through several big batches of caramel with only a few small splatters but then lost a new thermometer to the cauldron while wearing mitts.  Win some, lose some.

 

I think MInas' top link looks better for splatter protection because they're looser.  Anything skin tight will still transfer heat immediately.


Edited by pastrygirl (log)
  • Like 1

Share this post


Link to post
Share on other sites

I always used dish washing gloves when I would pull sugar.  Minas6907 suggestion looks like a winner too.

Share this post


Link to post
Share on other sites

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...