When first learning to work with sugar back in culinary school, we were taught to only use a clean metal spoon to prevent crystallization while the sugar was melting. This and the vision of our chef punctuating each word with a wave of said spoon will be forever lodged in our memories. But in our research these past few weeks, we came across a different opinion...
Candy-Making Basics: Do You Use Wood or Metal Spoons?
In his book On Food and Cooking, food scientist Harold McGee writes, "A metal spoon can induce crystallization by conducting heat away from local areas of the syrup, cooling them and so leaving them supersaturated [causing crystallization]." He recommends using a wooden spoon, which doesn't conduct heat.
Our chef's justification for using metal spoons, which has always made sense to us, is that they are less likely to carry trace amounts of fat, air bubbles, or other food particles than a rough-surfaced wooden spoon. These foreign particles can also cause the sugar to crystallize.
So who do we trust: the Mighty McGee or our baking-veteran chef? What do you say?
Related: Candy Making Basics: How to Work with Sugar
(Image: Flickr member podchef licensed under Creative Commons)
Tags
Tips & Techniques, Sweets, Ingredients - Pantry, Food Science, caramel, sugar, candy-makingRelated Links
- 10 Techniques Every Cook Should Know
- Cocktail Basics: Citrus Garnishes 6 Ways
Straight Up Cocktails and Spirits - Tip: Seven More Ways to Cook Faster
- How To Clean a Cast Iron Grill Pan
- Look! Digging for Razor Clams on Not Martha
Share
Comments (6)
The Kitchn Weekly Email
Top Posts
Top Recipes
Top Kitchen Tours
© 2009 Apartment Therapy
I'd say go with the metal spoon, despites McGee's recommendations for otherwise.
A metal spoon will probably only make very small pockets of very small temperature change. Almost all of the time, it'll redistribute since it's a liquid and nothing will happen. Introducing particles and whatever else could introduce seeds for crystallization. As opposed to the temp changes, it'll stay and continue to be a problem.
You might try to find some kind of glass stirrer or spoon. It'll conduct heat (but less than metal) but still be a smooth surface to prevent carrying stuff in.
view wunami's profile
silicone.
view magdelane's profile
I was also taught in Culinary School to use metal spoons, because wood spoons can carry more bacteria. But personally as a home cook I prefer the wood ones for most everything, from making caramel to risotto or oatmeal and I find them easier to clean.
view staria's profile
Back when I was in culinary school, I was taught that the critical thing to prevent crystalization was to prevent crystals from forming on the side of the pan. We learned to cook sugar with a pastry brush in hand, constantly dipped in a glass of cold water, using that to brush down the sides of the pan. And once the sugar starts getting hot- don't stir unless you can't avoid it. It's what I still do and has always worked for me.
view RoseCampion's profile
All that advice sounds great, I'm feeling very cocky because I've never had my sugar crystallise. I think just when I'm doing something really important its bound to go horribly wrong for me! I ignore all the advice, use a wooden spoon, stir the sugar, all sorts and I've never had it seize! I did burn a big batch of caramels this weekend though, and that nearly made me cry after all the work I did!
view jennywenny's profile
Steel really isn't the best conductor in the world. That's why you can hold on to the steel handle on a pot, or a blacksmith can hold a piece of steel rod while the other side is white hot.
I wouldn't really worry about it unless using some crazy spoon that is super conductive, like copper. And you wouldn't want to use that anyway, because it would burn your fingers!
view Kaete's profile