Based in Seattle, Chef Tami is a food writer, providing recipes, inspirational cooking and baking ideas, gastronomic delights, cuisine, restaurant, television shows and product reviews, essays, food photography/styling and the latest culinary news.
Hi Tami! after showing my friend that marvellous sugar sculpture that u posted to the chefplate flickr group, we got into an argument about whether one would prefer to make a sugar sculpture in a cold or hot room. (i was for cold room).
Could you please enlighten us on what sort of room temperature is preferable?
Hi Tami!
ReplyDeleteafter showing my friend that marvellous sugar sculpture that u posted to the chefplate flickr group, we got into an argument about whether one would prefer to make a sugar sculpture in a cold or hot room. (i was for cold room).
Could you please enlighten us on what sort of room temperature is preferable?
Cheers!
Evangeline