emmalish
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Posts posted by emmalish
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There was such an excess of starch mixture both top and bottom of the slab that enough of it coated the knife and transfered to the cut edges as they were cut. I'd spooned on a LOT, both top and bottom. I also rolled each cut row onto the cutting board to pick up a bit more before doing the next cut...
When I made them before, I basically cut them one row at a time into squares and tossed them in my bowl of starch right away. This time I was able to do several rows at the same time and there was enough starch on the slab and cutting board that they didn't stick together and my knife kept pretty clean. I also found that the long chef's knife gave me straighter and sharper edges than the pizza cutter did.
Then I transfer the cut marshmallow squares to my bowl of starch mixture and toss them til they're well coated, then transfer them to a sieve where I shake off the excess. Try it next time! I'd live to hear if it works as well for you!
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I just made a batch of marshmallows for a bake sale at my friend's son's school (I gave them some for Christmas last year and they wasted no time requesting some for the sale this year), and I'm making another two batches on the weekend for a baking exchange at work.
In the past, I've cut them with an oiled pizza cutter and it was a sticky goopy mess. Making the marshmallows is fine, but I dreaded the cutting process. This time I followed someone's suggestion to skip the oil and just use a liberal amount of the powdered sugar/starch mixture (can't remember where I read it – sorry).
What I did was spoon a layer of the starch mixture on top of my slab of marshmallows, cover that with a piece of parchment and gently turn it over so I could coat the other side as well. Instead of using the pizza cutter, I just used a sharp chef's knife the same length as the slab so I could slice right through in one smooth motion. I had them all done and cleaned up in less than half an hour! It was completely painless! I'm never using the oil method again. The only thing I'll do differently next time is place the slab on a flexible cutting board rather than parchment (I cut right through it – oops – just a pile of parchment ribbon left at the end).
Edited to say: Aha! it was Stuckey on the previous page who suggested skipping the oil...
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Does it count if I just bought myself some gifts? I just got an Emile Henry tagine, two of Paula Wolfert's cookbooks (Slow Mediterranean & Clay Pot Cooking), Kitty Morse's Vegetarian Table: North Africa and Anita Chu's (PastryGirl) Field Guide to Candy.
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And another: Anita Chu. Field Guide to Canada: How to Identify and Make Virtually Every Candy Imaginable. Anita Chu aka PastryGirl. Great little book!
ooooh! man, I need to keep out of this thread...
Okay, add one more for me.
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The recession coupled with other financial issues has left me re-evaluating my grocery list. I have always had a great deal of brand loyalty which was not always based on logic. I once worked for a company that produced its own brand and a generic brand. I knew that the only difference was which labelling line the product was steered toward. Still I bought Robin Hood Flour, Reynolds aluminum wrap, as well as numerous other products based on my belief that brand does matter. I don't doubt that it still does for some things. But I have switched to a no-name aluminum wrap that costs less than half for the same quantity as Reynolds and generic flour that is always at least $2 cheaper per 2.5Kg bag. The difference is not detectable by me. I will be evaluating other products to try and determine when brand matters and when it simply doesn't. How about you? Have you loosened the bonds of loyalty?
I work in design & advertising and I know for a fact that the only difference between most brands is in the packaging, yet I still will buy the higher priced item because of a "perception" of higher quality. I know better, but I'm a total sucker for a nice design.
So yes, in many things I will still buy the brand name item.
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Yeah, I've always been jealous of the small sticks of butter. It's not so bad now that I have a scale, but trying to trim 1/4c of butter off a 2c block by sight is far from accurate.
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And another: Anita Chu. Field Guide to Canada: How to Identify and Make Virtually Every Candy Imaginable. Anita Chu aka PastryGirl. Great little book!
ooooh! man, I need to keep out of this thread...
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We can add one more...
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I just picked this book up on my way to work this morning. I'll curl up and explore tonight, and then tomorrow I'm planning to buy the tagine I've had my eye on for awhile. I'll probably try a recipe out this coming weekend.
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Went amazing with a beer, although I wish I had better beer.
My first thought on seeing this picture was "mmmm, that looks gooood". My second thought? "Ew, Miller Lite?"
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I searched without the " " and it was the third item in the list, topped only by google maps and one article.
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There are still a lot of people who scoff at internet exposure. They think it's just a few nerds living in their parents' basement, so who cares what they think.
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I'd read about this the other day, but the report I read said it was only a party of six. However, the restaurant's menu clearly stated that a gratuity would be added automatically for parties of 6 or more. However, with service that bad, I wouldn't want to leave a tip.
So I'm torn. I don't think in a situation like this they should be required to leave a tip, but the policy was clearly stated in multiple places.
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I have a tiny wee kitchen with no counterspace, so I have to clean before I start and also clean as I go. Generally I'll methodically go through my recipe and prep the ingredients in some semblance of order. Once I've finished that, I'll clean up my prep area before I begin to cook, then time permitting I'll clean each of my mise bowls as I empty them. Then when I'm finished cooking (or baking) I find I have very little left that needs cleaning so it's less overwhelming.
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That's them! Altho I've never heard them called that.
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My brain isn't working and I can't think of the name for these, but how about chocolate medallions topped with chopped nuts and dried/candied fruit?
(what are those things called?)
Edited to add – oh, and you could also do almond bark, of course! And toffee with chocolate and nuts.
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The New Whole Grains Cookbook by Robin Asbell arrived in a box from Amazon yesterday.
Oooh, thanks andiesenji, I hadn't seen that one before. I think I need it.
Aaaand now I have one more!
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I love books. It takes little to make me realize that I should know something I don't and away I go, often that is spelled - more books.
Oh me too. The only thing stopping me from buying all the books I want is lack of space... oh, and lack of funds too I guess. Tho when it comes to books, I can always find a way to afford them. I occasionally need to weed out the older books that I don't refer to often anymore to make room for the new. But it's so hard to part with them.
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When I first get it, I'll just flip through and look at the pictures and any recipes that catch my eye. Later, I'll curl up on the couch with it and page through, front to back, and bookmark everything I want to try. I don't read it like a novel, but skim through and see what looks interesting.
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The munchkin has heard about eating grasshoppers. She's caught herself a honking-big cricket and wants me to fry it up for her.
Excuse me, my neuroses are showing....
:hork:It will be all I can do to take her to a Mexican place and stay at the table when she tries her order.
I bet that drives her nuts!
Bleargh...
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The New Whole Grains Cookbook by Robin Asbell arrived in a box from Amazon yesterday.
Oooh, thanks andiesenji, I hadn't seen that one before. I think I need it.
Since the last time I posted, I've probably added... oh, I'm going to guess 12 books.
My mom was visiting earlier this year and at one point she was looking at my cookbook shelf in total puzzlement. "Why do you have so many cookbooks?? You only need ONE."
*sigh*
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I want one of the Kitchen-Aid paddles that does a complete swipe of the bowl and eliminates having to stop/start machines to scrape down the sides with a spatula. They're only $25 -- I have no idea why I haven't bought one already.
Ooh, I couldn't think of anything that I wanted, but that, that's what I want!
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oh Lisa, thank you SO much for that!
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Tea
in Coffee & Tea
I like all my teas unadulterated. For black tea, I prefer an Earl Grey, sttrong and black.
Homemade Marshmallows: Recipes & Tips (Part 2)
in Pastry & Baking
Posted
I went a little marshmallow crazy this weekend. We're doing a baking exchange at work, and I thought it would be nice to contribute something other than cookies. I made plain vanilla marshmallows – some tossed with starch and some with toasted coconut...
I also made chocolate (which I've made before), and peppermint (first time). I had no idea how much extract to use. I overdid it. The peppermint was waaaaaay too overpowering. A small taste from the mixer seemed okay, but it was too much in an entire marshmallow. I was wondering whether I should even include these in the exchange or call them a loss. And then I thought – hey, why not dip them in chocolate? Suddenly it's the perfect amount of peppermint to balance the dark chocolate...
Now I'm wondering if I should include them in the exchange because I want them all to myself.