Lili Krakowski on wed 25 aug 04
Randy, dear Randy
This is Nanny speaking. You'll hate every word but listen anyway. The =
"Mastering" in the title means that you have a ways to go. Mastering =
involves time and work. So firgit instant info. =20
How much water to add to a glaze. Fine. If you are still in testing =
stage stop working with 1000 gms, you are wasting material. About 200 =
gms is more than enough.
What you are asking is akin to "How much water do I put in soup?" Well, =
if you are making broth, a lot of water. If you are making pea soup or =
minestrone, lose the water! You cannot even rely on a generalization, =
because Polish borscht and Russian borscht are different and the water =
needed different.
Every glaze--roughly speaking-- is different. For one no one can tell =
you how thick a layer you want for the effect you want. On my =
transparent glazes I use a thin coat; on opaque white glazes a thicker =
coat; on my slip glazes a heavy coat. Now what? =20
So? What is the right strength for coffee? Tea? Get it
The classical test used to be to stick one's finger into the glaze and =
if the coating allowed the outline of the nail bed to show, without =
showing actual nail of skin that was right. Today we don't do that, =
because we wear rubber gloves. However: I would say most glazes do ok =
the thickness of heavy cream.
Suggestion. Take a chopstick and make some beads that slip over it but =
not off. If you cannot make beads you will find some at a sewing store. =
Buy some heavy cream. Put the cream into a glass container tall and =
narrow. (Some liqueur glasses are like that) Drop the weighted down =
chopstick in there, adjusting the beads till the stick sinks in about 2" =
or 3"-- it should remain upright.
Remove chopstick and mark it where the cream line is. A notch is good.
Put the cream in the fridge. If you worked in the kitchen, and =
everything--beads, glass container, chopstick, HANDS were clean I can =
see no reason not to use the cream, later.
Your chopstick now is your "marker" ., Add water to your glaze tests so =
that the chopstick sinks to that level in your tests. Test the glazes. =
If the glaze test turns out swell, make a new chopstick hydrometer for =
each glaze. Write or mark name of glaze on stick. If you use homemade =
beads it may take a little doing to replicate the first chopstick. =20
If the glaze turns out too thin, let the wet glaze dry out, test again. =
Same chopstick adjustment. Have a chopstick for each glaze.
There are more sophisticated ways of testing. But a chopstick or dowel =
is always to be had, and requires not major brain output.
IF YOU HAVE NO CHOPSTICKS: One of those tall thin brown pill bottles =
with a removable (not screw) cap can we weighed down with pebbles, =
buttons, coins. Same idea. Measure how deeply the bottle sinks into =
the glaze compared to your chopstick (I would not use a pill bottle in =
the cream) adding or removing coins or whatever, When you are happy =
with results of fired tests, mark with glaze name.
AS TO APPLICATION: Practice the skill of pouring with plain slip. =
Just get your hands into the mode of pouring, swirling, emptying. Just =
take a bowl or cup, a fairly big one, maybe six inch diameter and =
practice. It is the practice that makes the application. You even can =
practice with dishwater while you wash out the morning cereal bowls! =
It's all in the wrist....
Try adding some glycerine to your glaze for brush on application. That =
too requires practice. I brush on most of my glazes on the outside of =
pots. Took practice......
SOME TIME AGO THERE WAS TALK OF GLYCERINE AND A CHEAPER SUBSTITUTE--SOME =
KIND OF SAFE ANTIFREEZE--CHECK ARCHIVE OR SOME KIND SOUL MAY TELL..
Lots of work? You betcha. Necessary? If you plan to "master", yes.
Friends?
lili
| |
|
