Text 34896, 115 rader
Skriven 2016-01-07 10:08:10 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: more or less interesting 773
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>  ML> I tend to stay in one place until the rear end catches
>  ML> up with me! Sometimes the front sees the light as well.
> It is good to let the rear detachment catch up to the front. (G)

But stay in rank, thank you.

> It got colder the further east we went! Last night was down into the low
> 20s, tonight may not be much warmer. I don't think we got much above
> freezing during the day--I was in and out of the house, unloading the
> camper pantry, fridge, etc and it was cold!

Annie tells me that it was 7F when she took me to the
airport, with the lack of moderating effect of a large
body of water (I guess the Susquehanna doesn't count)
contributing. Although it's chilly this time of year,
the Atlantic is very helpful.

>  ML> My most recent beef roast experience - brown on all
>  ML> sides but one, shove into a 500 oven, 10 minutes,
>  ML> heat off, I cut annie's off the browned sides and
>  ML> mine off the unbrowned side, and everyone was happy.
> As long as all are happy, that's what counts. My dad always grilled
> steaks to shoe leather; when he stopped grilling, Mom broiled them to
> the same done-ness. Rachel fixed a tri-tip roast for Christmas dinner,
> done to a nice medium, with some rare bits.

I will eat meat at a nice medium, if it's sliced thin
enough, but my preference as you know is a thick slab
of rare rare. Interestingly, for truly raw meat, I also
prefer thin-sliced.

Marshmallows
categories: candy
yield: 1 batch

2 c granulated sugar
1 Tb light corn syrup
1 1/2 c water, separated
4 Tb unflavored gelatin
1 Tb vanilla extract
2 egg whites
1/3 c sifted powdered sugar, for dusting
1/3 c cornstarch, for dusting
Optional food coloring or flavoring

 Combine the cornstarch and powdered sugar in a small 
bowl. Prepare a 9x13" pan by spraying it with nonstick 
cooking spray, and sprinkle a generous dusting of the 
sugar/starch mixture over the entire pan. Set the pan 
aside while you prepare the marshmallow, and save the 
sugar/starch mixture for later use.

Combine the granulated sugar, corn syrup, and 3/4 c 
water in a large pot over medium heat. Stir until the 
sugar is completely dissolved, then stop stirring and 
allow the mixture to come to a boil. Continue boiling 
until mixture reaches 260F (hard-ball stage). This 
process will take awhile, so move on to the next two 
steps while the sugar syrup cooks, but be sure to check 
the sugar syrup frequently so that it does not go above 
260F.

While the sugar syrup cooks, prepare the gelatin mixture. 
In a small saucepan, combine 3/4 c water and the vanilla 
extract. Sprinkle the gelatin over the top and stir 
briefly. Let the gelatin sit for 5 min, until it is 
completely absorbed by the liquid. Set the pan over 
low heat and stir constantly until the mixture is 
liquid. At this point, you can add additional colors 
or flavors, if desired. 

While the sugar syrup is boiling and the gelatin is 
softening, place the room temperature egg whites in 
the clean bowl of a large stand mixer fitted with the 
whisk attachment. Once the sugar syrup nears 245F, 
begin to beat the egg whites. Beat them until they 
hold firm peaks, but do not overbeat or they will be 
crumbly. If the egg whites are ready before the sugar 
syrup reaches the correct temperature, stop the mixer 
until the sugar syrup is ready.

Whisk the gelatin mixture into the sugar syrup. This 
mixture now needs to be poured into the egg whites. If 
With the mixer running on low, carefully pour the hot 
syrup in a thin stream into the egg whites. Once all 
of the sugar syrup is poured, turn the mixer to 
medium-high. Continue to beat the marshmallow in the 
mixer until it is thick enough to hold its shape and 
is completely opaque. Depending on your mixer, this 
will take from 5 to 10 min.

Pour the marshmallow mixture into the prepared pan 
and smooth the top flat with an offset spatula. Let 
the marshmallow sit at room temperature for several 
hours or overnight.

Once the marshmallow has set, dust your workstation 
with a generous layer of the sugar/starch mixture you 
used to prepare the pan. Lift the marshmallow from the 
pan using the foil as handles, and flip it facedown on 
the prepared surface. Peel the foil off the top of the 
marshmallow, and dust the top of the candy with more 
sugar/starch.

Spray a large, sharp chef's knife with nonstick 
cooking spray. Cut the marshmallow block into small 
1" squares, or whatever size marshmallows you desire. 
You can also use sharp metal cookie cutters to cut 
different shapes out of the marshmallow. Dredge the 
cut edges of the marshmallows in the sugar/starch 
mixture.

Elizabeth LaBau, about.com
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