sugar process

[sayoukikai]

Awesome Work And Recipe ! Thank you Thank Ahmed ...I been lookink for this a long long time !

Cheers from Japan !

d^-^b

[Demidewgong]

this is great :) i was just wondering if you could give me the exact measurements of what your working with... thanks! :)

[boysselle]

My friend

What brand name are your cotton gloves? Mine keep sticking in the sugar.

What do you prefer sugar or isomalt?

Thank you very much

[ahmedsfah]

my friend

in the course its 5days you can do all kind of sugar work you can doing showpiece and do flowers etc, if you need chocolate course also possible so contact me at my email ahmedsfah@yahoo.com am in egypt

[canadian700]

sorry for repeating my comment by mistake, I wanted to change the first one, but it posted by mistake.

[canadian700]

Thanks for your recipe, how long does sugar take to be cold to work with? because if it is cold we can't do anything with it, isn't it? if I join your school, what can I learn about, only sugar work? and what about chocolate? so please write for me about your school and in which country and how to join it. how long does the course take?

[dethroned81]

@canadian700 to keep the suger in the degree and soft and easy to shap it, u have to a tool we call it in frinch La lamp, its a lamp that warms up or keeps the suger warm at certain degree.

[canadian700]

Thanks for your recipe, It's great work I'll send you email regarding your school

Thanks again, how long does sugar take to be cold to work with? because if it is cold we can't do anything with it, isn't it? I'd like to know in which country you are, I'm in Kuwait,

[canadian700]

Thanks for your recipe, It's great work I'll send you email regarding your school

Thanks again, how long does sugar take to be cold to work with? because if it is cold we can't do anything with it, isn't it?

[canadian700]

Thanks for your recipe, It's great work I'll send you email regarding your school

Thanks again

[ahmedsfah]

my friend sorry for mistake

its 168c the right degree of cooking sugar i use also cream tartar 14 drops for pulled sugar and 6 drops for blown sugar again thank you

[Edlett]

is it not mind to boil at 186C, I usually boil at 153C....

and use cream of tar-tar..

thanks chef.. it"s great..

[JamaicanYawd]

I didn't understand a word, but all chefs speak the same language.

[ahmedsfah]

@JamaicanYawd

dear my friend if you not knows what am saying i already wrote the recipe by english

and sugar dont need languge its just see how i make and if you need any recipe just email me

[JamaicanYawd]

@ahmedsfah

oh, no. i understand comepletely.

when i said "all chefs speak the same language", i meant that we speak through our dishes and that's what matters.

[ahmedsfah]

@JamaicanYawd dear brother

please watch all my 11 vedio and give me your comment

regrding pistilliage , nogateen , dolfine etc

any way if you want contact me directlly my email ahmedsfah@yahoo.com

[ahmedsfah]

@JamaicanYawd

@JamaicanYawd dear brother

please watch all my 11 vedio and give me your comment

regrding pistilliage , nogateen , dolfine etc

any way if you want contact me directlly my email ahmedsfah@yahoo.com

[divinePeacefulness]

Thank you for this <3

[ahmedsfah]

@divinePeacefulness

thank u too any time you welcome

[Kornstreicher]

I dont unterstand...but great :D

5*

[janeEAV]

the technique and recipes are here, thank you so much, love your swan!