artrep Profile - (11398417)

cook's profile


Living In: Corona, California, USA
Member Since: Dec. 2009
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Dessert, Quick & Easy, Gourmet
Hobbies: Sewing, Gardening, Camping, Photography, Reading Books, Wine Tasting
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Recipe Reviews 2 reviews
Emily's Famous Marshmallows
Read the reviews first!!!! I did the recipe a bit backwards due to some previous reviews and it worked out perfectly. I started the sugar mixture out cooking, then bloomed the gelatine and placed that over the simmering pot of water in a LARGE metal mixing bowl. (the size you would use for a cake) Then while both mixtures were doing their respective things, I started the egg whites. They took a few minutes and I actually had a few minutes more to wait until the sugar reached the right temperature. Other reviewers were right, the sugar takes about 15 minutes and mine never got to 250, I stopped waiting for it at 240. I poured the SUGAR mixture INTO the gelatine mixture, no problem with the explosion problems, I used a small saucepan for the sugar mixture. I did the trick with greasing the pan, then lining it with plastic wrap and greasing that again. Covered all with a greased plastic top also and Voila!, all seems great. I checked them a few minutes ago, 30 minutes after putting them in the pan and they seem like light, fluffy, softly jelled marshmallows. Nothing tough and chewy looking yet, just fluffy and pretty. Has that texture right now of the Coconut jello at the Hawaiian restaurants. My plan is to cut them into candy sized squares, dip all but one side in melted caramel and then dark chocolate. *** I only beat them for about 5 minutes after adding all together so I hope I didn't under beat them, they got thicker, yes, but not overly thick.

5 users found this review helpful
Reviewed On: Sep. 18, 2012
Stuffed Brie
Absolutely the best use of brie I have ever had!!! Would give more stars if possible, but I do have to admit that the filling was a little more than one 8 oz. round of brie could handle and I split it into 2 rounds which was perfect. I also baked it at 350 for 15 minutes and it was perfectly melty. No leftovers at all ( was hoping for a little midnight snack. pfff)

4 users found this review helpful
Reviewed On: Jan. 1, 2010

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