their t-square is the jelly mold

by:Keyuan     2020-06-03
Sam bompas and Harry Parr are St in London.
There is Paul cathedral and Millennium Bridge, and a Madrid airport terminal with a small plane.
Unfortunately, for those curious to see these extravagant architectural works, they were eaten long ago.
Sparkling and colorful gelatin is the medium of choice for Mr. Bompas and Mr.
Parr, two young products from Eton College and University College in London, quickly became the leading jelly artist in the UK, also known as the jelly dealer.
Mr.
Parr and Mr trained by architects.
Polmpas, who once worked in public relations, believes that in the London Borough market, it would be cool to open a jelly stand near where they live.
\"All the desserts on the market are very antique. we know from history that jelly was once considered a delicate peak . \"Parr said.
\"They were used as very luxurious centers, like almond cookies and sugar, but then jelly was destroyed by a children\'s party.
\"The market rejected them, so they decided to restore their reputation for jelly damage themselves.
They began to receive private commissions, starting their own business as Bompas & Parr about a year ago.
They made molds for chef and owner Heston Blumenthal and Gordon Ramsay of fat ducks near London.
A \"wedding cake\" consists of multi-layer small molds, and hospital patients have similar party jelly.
They made a colorful structure for the birthday of architect Sir Richard Rogers.
\"That took us a few weeks and was removed in 15 minutes . \"Parr, 26, said. \'\'We love that.
\"Sir.
Bompas, 25, said: \"We have to do almost everything.
We have made a full jelly Christmas dinner for the TV, hundreds of layers, each of which is a different course as the final Christmas jelly.
For the Hawksmoor restaurant in London, they created a ziggurat inspired by the top 18 --century church.
\"We were impressed by the odd, slightly odd things they did,\" said Huw Gott, restaurant owner . \".
\"We have our own British quirks, so we thought it would be a good choice.
In February, the two came to New York and started their first job in the United States, this is a 1932 paper on food by the Italian Futurist in the Futurist recipe by Filippo Tomaso marneti.
It was dinner in St park.
Bart\'s, celebrating 100 anniversary of Marinetti\'s declaration on futurism.
The performing arts group that organized the event, Semma, hired Bompas & Parr to make desserts.
They arrived a few days in advance and the suitcase was full of equipment.
\"We are very worried that all the strange plastic and metal items we carry will go through airport security . \"Bompas said.
\"But they didn\'t stop us in London or New York.
About an hour before the arrival of 100 guests, SirBompas and Mr.
Parr began to untangle the jelly, put them on the plate and put them on the sidewalk of the restaurant --In the fridge.
They focus on their work and the wound is tight and they can\'t distract.
\"This is the first time we do dual mode,\" said Mr. Bompas said.
\"Outside is Campari, inside is orange, must jell after finishing outside.
Replace one of the jelly with Campari and sugar, and replace another with orange juice, and the result is like a drink Campari and soda in the form of jelly.
They make their own molds, use computer design in the workshop of the University College, and translate the molds into three
Size model, and transfer the specification to the machine that makes the mold plaster model, called the plug.
Once the plug is made, thin, plastic high
Impact Polystyrene plastic on it in a vacuum to form a single mold.
\"At first, we thought we would buy old copper molds . \"Parr said.
\"But they are too expensive and some of the best things are owned by collectors.
So we started doing it ourselves.
Commissions usually start around $450 and can take a week or more.
Jeremons provided information. co. uk.
While they work in traditional media, some of their projects are almost at the forefrontgarde.
They work with chemistry professors at University colleges to use food
Safe quinine, makes the jelly shine blue under the black light.
Other experiments are in progress, including the growth of crystals in jelly.
In addition to chemistry, they have to learn engineering and cooking.
At the end of the day, or rather, at the end of the meal, the jelly must be delicious.
That said, sir.
The fun of eating jelly is not necessarily eating, says Bompas.
\"It\'s watching it swing,\" he said . \".
Mr.
Parr agrees: \"You must have jitter.
Recipe: Orange jelly adapted from Bompas & Parr Time: 20 minutes, plus 4 hours cold storage adapted from Bompas & Parr Time: 20 minutes, add 4 hours to refrigerate 1/4 cups of sugar 3/4 cups of orange juice, 1 pack of unseasoned gelatin 1 orange at room temperature, remove the skin and film, meat jelly (see recipe).
1.
Make simple syrup: Put the sugar into the pan, add 1/2 cups of water, and cook it in a hot air until the sugar is dissolved.
Allow cooling to room temperature.
2.
Mix orange juice and simple syrup in a bowl.
Place gelatin in a small metal bowl or 1-
Cup metal measuring cup pour 1/4-
A mixture of orange juice softens on it.
When gelatin softens, place the bowl or cup in a shallow pan, simmering water under the edge of the bowl or cup.
Let the water boil slowly until the gelatin mixture is liquefied.
Slowly stir the liquid gelatin into the rest of the orange juice mixture.
Stir 1/2 glass of water.
3.
Divide Orange blocks between 4 4-ounce or 6 3-
An ounce of metal or silicone mold.
Pour the orange juice mixture into the mold.
Refrigerate for at least 4 hours until stable.
By first immersing the mold in hot water, with a quantity of 20, loosen the mold to a flat surface, such as a baking tray.
Return to the refrigerator for at least 1 hour before serving.
Eat with Campari jelly.
Output: 4 to 6 copies.
Formula: flavor frozen Bopa adaptation and pal Time: monthly, plus month-hour cold Bopa adaptation and pal Time: monthly, plus month-hour cooling 1/2 cups of camperi, 1 pack of tasteless gelatin 3/4 cup soda 1 teaspoon silver mini tow at room temperature?
Orange jelly (optional (see recipe).
1.
Make simple syrup: Put the sugar into the pan, add 2/3 cups of water, and cook it in a hot air until the sugar is dissolved.
Allow cooling to room temperature.
2.
Mix Campari and simple syrup in a bowl.
Place gelatin in a small metal bowl or 1-
Cup metal measuring cup, pour 1/4 cup Campari mixture on it and soften.
When gelatin softens, place the bowl or cup in a shallow pan, simmering water under the edge of the bowl or cup.
Boil until the gelatin mixture is liquefied.
Slowly stir the liquid gelatin into the rest of the Campari mixture.
Stir in sparkling water.
3.
If candy is used, divide them into 4 4-ounce or 6 3-
An ounce of metal or silicon mold.
Filter the Campari mixture into a mold.
Refrigerate for at least 4 hours until stable.
By soaking the mold in hot water for the first time, remove the mold to the dessert board with a quantity of 20.
Put the plate back in the fridge for at least 1 hour before serving.
Eat with orange jelly.
Output: 4 to 6 copies.
Formula: orange jelly Bopa adaptation and pal Time: monthly, plus monthly cold Bopa adaptation and pal Time: monthly, add 1/4 cups of 3/4 cups of orange juice per month, at room temperature, 1 pack of unseasoned gelatin 1 orange, remove skin and film, meat Ding Campari jelly (see recipe).
1.
Make simple syrup: Put the sugar into the pan, add 1/2 cups of water, and cook it in a hot air until the sugar is dissolved.
Allow cooling to room temperature.
2.
Mix orange juice and simple syrup in a bowl.
Place gelatin in a small metal bowl or 1-
Cup metal measuring cup pour 1/4-
A mixture of orange juice softens on it.
When gelatin softens, place the bowl or cup in a shallow pan, simmering water under the edge of the bowl or cup.
Let the water boil slowly until the gelatin mixture is liquefied.
Slowly stir the liquid gelatin into the rest of the orange juice mixture.
Stir 1/2 glass of water.
3.
Divide Orange blocks between 4 4-ounce or 6 3-
An ounce of metal or silicone mold.
Pour the orange juice mixture into the mold.
Refrigerate for at least 4 hours until stable.
By first immersing the mold in hot water, with a quantity of 20, loosen the mold to a flat surface, such as a baking tray.
Return to the refrigerator for at least 1 hour before serving.
Eat with Campari jelly.
Output: 4 to 6 copies.
Formula: flavor frozen Bopa adaptation and pal Time: monthly, plus month-hour cold Bopa adaptation and pal Time: monthly, plus month-hour cooling 1/2 cups of camperi, 1 pack of tasteless gelatin 3/4 cup soda 1 teaspoon silver mini tow at room temperature?
Orange jelly (optional (see recipe).
1.
Make simple syrup: Put the sugar into the pan, add 2/3 cups of water, and cook it in a hot air until the sugar is dissolved.
Allow cooling to room temperature.
2.
Mix Campari and simple syrup in a bowl.
Place gelatin in a small metal bowl or 1-
Cup metal measuring cup, pour 1/4 cup Campari mixture on it and soften.
When gelatin softens, place the bowl or cup in a shallow pan, simmering water under the edge of the bowl or cup.
Boil until the gelatin mixture is liquefied.
Slowly stir the liquid gelatin into the rest of the Campari mixture.
Stir in sparkling water.
3.
If candy is used, divide them into 4 4-ounce or 6 3-
An ounce of metal or silicon mold.
Filter the Campari mixture into a mold.
Refrigerate for at least 4 hours until stable.
By soaking the mold in hot water for the first time, remove the mold to the dessert board with a quantity of 20.
Put the plate back in the fridge for at least 1 hour before serving.
Eat with orange jelly.
Output: 4 to 6 copies.
Photo: WOOS: Sam Bompas and Harry Parr in London are trying to make jelly stylish again by creating imaginative molds. (pg. D1);
For adults: Sam Bompas and Harry Parr in the center of the right create a pair
Die jelly for dinner in New York.
Their designs include replicas of St.
Paul\'s Cathedral in London
Madrid\'s Barajas airport, a glowing airport in the dark. (
Photos of greta ilieva;
Robert Wright of the New York Times
Airport design: Port Rogers stelk and Partners)(pg. D2)
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