Comments on: Cotton Candy

by: Wilson Cariaga

Tue, 02 May 2006 01:05:11 +0000

I remember reading an article that El Bulli has a dish. . . they used powdered fish bones they made it into floss, they used cotton candy machine, I wonder how that tastes. . .hehe weird, I know, but if I Have a chance to dine there, I really will, it will be a great experience. . .

by: mia

Mon, 01 May 2006 14:51:32 +0000

Just last week I had my first try of ‘foreign’ cotton candy–in Everland in South Korea. I noticed the same thing you did, it tastes very different and feels very different from the ones here. It was dry and when i popped a puff in my mouth it felt like air! Bought it also for pretty much the same price you did, although mine was much smaller, I needed two sticks :( Cotton candy has to be the most perfect food ever invented. EVER.

by: Marketman

Mon, 01 May 2006 05:04:51 +0000

Maybe better calbrated holes for the molten sugar to come out ofBut I also think the lack of humidity in the atmosphere is a key reason it tastes and feels so different… yikes, I am about to go into a week without internet…so I may not comment much from here on in…

by: Chris

Sun, 30 Apr 2006 17:05:52 +0000

Hmmm… Perhaps a faster spin of the hot centrifuge makes for a finer floss? Or a well-tuned speed and temperature ratio, because if the speed is too high the threads of molten sugar will break before it recrystalises again to form the floss.

by: Wilson Cariaga

Sun, 30 Apr 2006 14:05:01 +0000

I wonder how they make finer floss??. . . will extra fine sugar do the trick?