HToday I’m going to talk to you about one of the basic techniques of caramel making, the straining technique.
I’ve often been asked what kind of strainer is used for isomalt, haha… I understand that the name of the technique can be misleading.
What do we mean by cast isomalt?
This is when we pour very hot isomalt onto a surface, into a mold, or into a container.
When we talk about silicone molds, imagine the possibilities that are given to us since there are countless models and sizes on the market.
Silicone molds
Whenever we use silicone molds, we will pour the isomalt directly into them without greasing the mold.
Metal molds
We can use everything from cookie cutters (imagine the number of models there are) to molds for pastry semifreddos.
In this case, when using metal, it would be necessary to grease it a little because otherwise we wouldn’t be able to remove it later as the caramel would stick to it.
You can grease it with a non-stick spray, some vegetable shortening like Crisco, and if you don’t have that, with sunflower oil.
When greasing the mold, we should use very little, just enough so that it doesn’t stick but without excess.
If you need to make several pieces with the same mold, you only need to grease it the first time you use it.
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