A sneak peak at Chef Scott working with sugar.

It's always fascinating to watch a chef work with hot sugar to create beautiful pieces of delicate art. Pulled sugar is type of confectionery art that is practiced by many all around the world, and it's technicals theories and hands on skills takes years to master.

I had the opportunity to catch Chef Scott working with pulled sugar one morning before my class started. Chef Scott was kind enough to allow me to observe by his side while he boiled the sugar solution and then  proceeded to add the color dye into the boiling sugar. He was testing a new coloring agent to see how it would turn out.

(Chef Scott working pouring hot sugar onto Silpat)

I noticed all the brand of equipment he was using, like the SILPAT made in France. Silpats are very durable when it comes to working with hot substances.Like the green colored hot sugar that Chef Scott is pouring onto the mat. Silpat are 100% non-stick and can withstand a maximum temperature of 480F/248C degree, and they are also freezer safe as well.

If you happen to buy a Silpat or already own one, there are a couple of pointers you need to watch out for in order to prolong the usage of these wonderful, non-stick, heat resistant silicone mats.

1. Silpats should always be stored flat! Not folded.

2. Never use knives, or anything sharp to cut or clean on the Silpat. You will damage the surface.

3. Do not use Silpat over direct flame, stove tops or even on the grill.

4. Always use a soft sponge with a light soap detergent to clean the Silpat, and rinse with water. Then wipe dry with clothe.

5. Never cut up the Silpat into little pieces. Don't ask why. Just don't it!!