JanMcBaker

Well, I finally tried making my own marshmallows and they came out great! I used a recipe from a book I've had for ages-- Better than Store Bought. For some reason I just never made the marshmallows before. Seems to be pretty much what others used-- sugar, gelatin, corn syrup, etc. However, I've got a couple questions that maybe nightscotsman can answer for me. While the glop was whipping up, I saw it was looking pretty much like the meringue does when I make meringue buttercream frosting. Any reason this wouldn't work? (Taking the lazy way out rather than trying it and wasting butter in case it doesn't work!) Second-- I was in my local supermarket last night in the freezer section and notices this frozen baby food they started carrying. All natural, minimally processed, etc.. Well, some of the items they had were fruit puree-- ingredients were fruit and water. Could this work as flavoring for marshmallows? I haven't checked for the fruit purees that people were discussing in this thread so I don't know what the ingredients are, if there's anything besides fruit. Thanks for any advice!

Did you try the magazine's site or the show? You can get the recipe on the show's site- www.Americastestkitchen.com You might have to register-- it's free though. The recipe's under Season 4, as chocolate coated triple coconut macaroons.... Have fun!

Did you try the magazine's site or the show? You can get the recipe on the show's site- www.Americastestkitchen.com You might have to register-- it's free though. The recipe's under Season 4, as chocolate coated triple coconut macaroons.... Have fun!

Can he squeeze in one more do you think? I've been reading too much about this place not to try, and then seeing the pictures of the dishes! Well! Please count me in.

I will never again...... ignore the inner voice telling me that I probably shouldn't be holding the raw chicken that way while cutting it up, and learning that the damn voice was right when the knife slipped and hit my finger, just missing cutting off the fingertip joint on my left index finger.......

Eating out or at home, if I have bacon and eggs, I love to save some toast and bacon-- spread jelly on the toast, top with bacon-- and eat! Love that combination. I think it's that sweet, salty, savory combo going on-- same as I love chocolate covered pretzels, and a reeeaaally good sweet and pungent dish, which I can't seem to find anymore, at least in Philadelphia.....

Thanks for the welcome, Sinclair. I think though if the total weight is correct, then that's legal. Sometimes I've found slight variations in sticks of butter too when I've weighed them. I think it's also why you see 'not labeled for individual sale' on sticks of butter, and other items. The total weight on the package has to be correct, not necessarily each item within. And no, it's been a more hectic weekend than I planned so I still haven't tried the marshmallows yet. Considering cocoa and Chambord. Love that combination!

I'd like to add something to the bacteria concerns. Bacteria don't become anaerobic. There's aerobic, anaerobic and facultative bacteria. Bacteria that are aerobic don't become anaerobic-- they die in the absence of oxygen. Anaerobic bacteria are the ones that thrive in the absence of oxygen. And facultative, if I remember my long ago microbiology classes correctly, are kind of in the middle-- don't need as much oxygen as aerobic bugs but also don't do well in the absence of oxygen. BTW, I also had a 4 rib roast airing on the bottom rack of my fridge for 4 days-- totally exposed, and no problem at all. Turned out good too!

Hi all-- Sorry if I'm repeating information already posted, but I confess that I haven't read all the marshmallow posts. However, I'll still add my 2 cents worth...... I recall reading some time ago in Cook's Illustrated that you can't always rely on the amounts given in the gelatin packets, and they found a wide variation in the amounts from envelope to envelope. So, unless the amounts in each are now more accurate and you don't buy gelatin in bulk, it's recommended that you empty all your packets into one container and measure it yourself as needed. Now, I gotta go try making myself some chocolate marshmallows!