Homemade Marshmallows with Karen Solomon I Creativebug
This holiday season, forego store-bought marshmallows and whip up a batch of these light, fluffy, and flavorful homemade treats.
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About this class:
Not only are they the perfect topper for your mug of cocoa, but they also toast up perfectly over open flame. In this class, Karen will show you how to use a candy thermometer to ensure perfect texture and prepare the pan so you don’t wind up with a goopy mess. At the end, Karen will show you how to roll the marshmallows in powdered sugar, cocoa powder, and toasted coconut, which make for perfect gourmet gifts.
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Our Creativebug channel brings you inspiration and know-how to realize your creative potential. Experience the pride and satisfaction of making something by hand, through hundreds of videos featuring top designers and artists.
Timecodes:
@1:03 Ingredients and tools
@3:56 Prepare the pan
@5:16 Prepare gelatin
@6:07 Make sugar syrup on stovetop
@8:38 Whip marshmallows in stand mixer
@10:09 Press marshmallows into pan
@11:41 Cutting marshmallows
@15:21 Roll marshmallows in sugar, coconut, or cocoa
@16:47 Packaging marshmallows for gifts
Ingredients
(Makes about 30 medium [1 1/4-inch] marshmallows)
Cooking oil, for greasing the pan
2/3 cup water, divided
Pinch of kosher salt
3 (1/4-ounce) envelopes unflavored gelatin
1 teaspoon vanilla extract
1 cup light corn syrup
1 cup granulated sugar
1 cup confectioners’ sugar, for dusting
1 cup toasted unsweetened shredded coconut (optional)
1 cup unsweetened cocoa powder (optional)
Equipment and Tools
8 by 8-inch pan
Fine mesh sieve
Straight-sided saucepan
Clip-on candy thermometer
Pastry brush
Spatulas
Cutting board
Sharp knife
Electric mixer with whisk attachment
Parchment paper or waxed paper
Paper towels
Chopsticks (optional)
About Karen:
Karen Solomon has been a well-published food writer for over a decade. In addition to the Asian Pickles series, she’s also author of Jam It, Pickle It, Cure It and Can It, Bottle It, Smoke It (Ten Speed Press/Random House). Additionally, she’s the author of The Cheap Bastard’s Guide to San Francisco (Globe Pequot Press) and contributing author to Chow! San Francisco Bay Area: 300 Affordable Places for Great Meals & Good Deals (Sasquatch Press) and a former contributing editor to Zagat Survey: San Francisco Bay Area Restaurants. Her edible musings on DIY cooking, the restaurant scene, sustainable food programs, culinary trends, food history, and recipe development have appeared in Saveur.com, Fine Cooking, Prevention, Yoga Journal, Vegetarian Times, Food52, Organic Style, the San Francisco Chronicle, San Francisco Magazine, the San Francisco Bay Guardian, and elsewhere, all of which showcase the diversity of her word-wrangling plate.
Homemade Marshmallows with Karen Solomon I Creativebug
4 Levels of Meatloaf: Amateur to Food Scientist | Epicurious
We challenged chefs of three different skill levels - amateur Emily, home cook Lorenzo, and professional chef Chris Scott from the Institute of Culinary Education - to make us their favorite meatloaf recipe. Once each of them had presented their take on this family pleasing classic, we asked food scientist Rose to weigh-in on their choices. So what do you think, want to try them all? Even two out of three ain't bad when it comes to meatloaf.
Visit the ICE Blog for Chef Chris Scott's Level 3 Recipe:
Emily is on Instagram at @emilyslamduncan
Keep up with Lorenzo at @rollinabenzo
Follow Chef Chris at @chefchris512
Looking For Rose? She's at @rosemarytrout_foodscience
The Institute of Culinary Education is also on Instagram at @iceculinary
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4 Levels Of Burritos: Amateur to Food Scientist | Epicurious
We challenged chefs of three different skill levels - an amateur, a home cook, and a professional - to make us a burrito. After each of them had loaded up and rolled their offerings, we asked a food scientist to review their work. Which one would you eat first?
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Duck Breast with Gooseberry Sauce | Gordon Ramsay
This is an aromatic dish fusing together Chinese flavours with a red wine and gooseberry sauce - rich and very rewarding.
From Gordon Ramsay’s The F Word
#GordonRamsay #Cooking
Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit –
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A Spring Broccolini Tart | Developing this recipe from scratch | SNACKS Ep. 11
I always get asked how I develop recipes, so let's wing it....together! This extra green, extra gorgeous broccolini tart tastes like spring infiltrated a savory pastry, but in the best way. Plus there's cheese. So so much cheese. All the ingredients are below, and I hope you love this recipe as much as I did!
SPRING DILL & BROCCOLINI TART
Ingredients:
150 grams all-purpose flour
50 grams dill, stems included
50 grams parsley, stems removed
1 tsp kosher salt
113 grams cold butter, cubed
3 tbsp ice water
1 cup feta (in brine)
1 cup ricotta
2 eggs
2 cups spinach
½ cup dill
3 tbsp milk of choice
½ tsp nutmeg
Lemon, for zest and juice
Salt & pepper to taste
1 cup broccolini, tossed in lemon juice, olive oil and coriander
Instructions:
Pulse together the flour, dill and parsley until the mixture is a light green color and sandy texture.
Whisk in the salt, and add the butter in large cubes.
Work in the butter with your hands, when the dough is almost together add the water and mix.
Put the dough on a work surface and proceed to laminate it like pie dough.
Wrap in cling wrap and put in the fridge for 30 minutes up to 6 hours.
While the dough is resting, mix together the feta, ricotta, eggs, spinach, dill, milk, nutmeg, lemon zest, and season with salt and pepper to taste. Put this mixture in the fridge.
Preheat the oven to 350F.
Pull the dough out of the fridge and roll it out on a heavily floured surface. Shape it into the tart pan and let it chill in the fridge.
****A STEP NOT IN THE VIDEO - weight down the inside of the tart dough with parchment paper and dry beans or baking weights, and par bake the crust ONLY for 20 minutes.
Cut the broccolini down the center and then toss in lemon juice, olive oil and coriander.
Remove the tart dough from the oven. Add the filling to the tart, then layer the broccolini on top.
Bake at 350F for 30-35 minutes or until the center of the tart is set.
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How to cook perfect Basmati rice every time | Restaurant quality & fluffy Basmati rice| Honest Cooks
Rice is so versatile, and when cooked perfectly it can elevate an entire meal. In this video, learn how to make restaurant quality rice, every time. Rice that is fluffy and each grain is separate, but so soft and delicious. Never overcook rice again!
[Edit] Some of you asked which brand of rice I purchase in the US.
After some trials with various brands, this one is my most favorite.
It is flavorful, grains are long & fragrant.
Pair the rice with Murg Musallam, a delicious stuffed whole chicken with a rich gravy:
Source:
Here is the research that shows this method removes arsenic from rice:
RECIPE HERE
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