What is this culinary/gourmet called?!
Answers: it looks like honey that is put into crisscross lines in a bowl and it hardens, then you take it out and serve it with something else. it looks like a decoration basically but you can eat it. ?
Are you talking about spun sugar? Let me see if I can find a pic.
http://farm1.static.flickr.com/162/43281...
lattice
I think you're talking about caramelized sugar that is drizzled onto a form in a criss-cross pattern. It hardens and is used to embellish or encase a dessert.
It's made with sugar and water and just cooked over a high heat until the sugar caramelizes.
It's called a sugar lattice.
It's made of sugar (and a little water) heated to 'hard crack' stage and then poured in a thin stream onto a cold oiled plate or other suitably shaped surface (for example, an upturned bowl). The very fragile hardened sugar is then lifted off and used as a decoration
probably spun sugar...
http://www.southshorenow.ca/recipes/src/...
spun sugar.
here's a very detailed procedure wth lots of photos because making the hard caramel depends on the temperature. each temperature of sugar will have a different consistancy.
http://cooking4chumps.com/Skills%20Sugar...
candy sugar
sounds like a caramel or tofee. you can make the same pattern on snow or shaved ice when it is hot, snd it will harden when it gets cold. serve with whipped cream with sugar, and vanilla added.
that should give you a sugar rush to last the whole day.
My husband is a chef, and he can't remember the 'classy name' for it ... but I CAN give you the recipe ...
What you described is basically 'hard crack syrup' ... you can make this by heating 2/3 white sugar with 1/3 water until it starts to 'boil' and then let it boil until when you put a spoon over a glass of cold water and pour it in, it gets 'thin' and 'cracks easily' when removed from the water. This syrup, made PROPERLY is CLEAR, but what you saw may have had 'color' added, or may have begun to 'carmelize' for that 'honey' look ... you may also add a 'tiny bit' of color with food coloring if you want to have a 'colored lattice' over something like white frosting. Don't use too much color, though, or the 'hard crack' won't happen. Once you have the 'hard crack' syrup, you'll have to work QUICKLY to form your lattice ... and you do it on the OUTSIDE of a bowl if you want it to 'become a bowl' or you may use just PARCHMENT paper (sold where you get foil or waxed paper) to make it 'flat' ... and you can use ANY SHAPE you want as long as you make it on the OUTSIDE and not the inside ... it's so 'hard' that the 'prying' to get it OUT will break it, and you should 'extremely thinly' coat the 'form' with an edible grease ... butter is best (but fattening with lots of 'bad stuff') but you can also use EXTRA VIRGIN olive oil as long as it's 'very thin' so you can't taste it. I hope this helps ... my husband (who was a professional pastry chef) and I both have always just called this 'sugar lattice' so if you don't want to make your own, but want to know 'what to call it' ANY good chef or bakery cook should know what you mean.
It's called a sugar cage........and they're pretty simple to make, but they're NOT for the novice cook, as IT CAN BE VERY DANGEROUS, SPINNING MOLTEN SUGAR *****IS NOT***** A GOOD IDEA UNLESS YOU'VE HAD TRAINING....Please trust me on this and yes, you can eat it, but it's more used for the showstopping presentation that it makes......Please be careful if you attempt this procedure....
Christopher