The recipe that I used did not call for cornstarch or corn syrup. The result is that they are slightly wet. Can I do anything to dry them up, such as dusting them with corn flour?
I did dredge them in a mixture of confectioners sugar and corn flour; it helped a little, but I think I will find a recipe that has corn starch in it for next time!
I don't think I've ever seen a marshmallow recipe without corn syrup, except maybe for methocel marshmallows. But assuming these are standard gelatin marshmallows, you can dredge them in confectioner's sugar and that will make them easier to work with.
Don't "dust" them, actually dredge them, otherwise you'll just end up with globs of wet sugar attached to the exterior. This might happen anyway if your marshmallows are particularly watery, so you might need to dredge them a few times.
Also, don't cover them; it's important to let any moisture evaporate. Gelatin is pretty stable as a gelling agent, but fresh marshmallows are still prone to syneresis, and if you leave them in an enclosed container, the condensation will cause more problems.
If worse comes to worst and the sugar doesn't help, just leave them out in the open for a longer period. The water will continue to evaporate over time and eventually they will reach the consistency you want - although they might shrink a fair amount before then.
I have a large batch of corn bread that's about to go bad, a situation I'd like to salvage by turning it into corn bread pudding. Unfortunately, all of the recipes I can find online start from base ingredients, or corn muffin mix, rather than using completed corn bread as an ingredient. Recipes for bread pudding don't have this problem; they don't expect you to start from flour :) Can I just substitute corn bread for wheat bread in a bread pudding recipe and get palatable results? I'm not at all sure. If not, what would people suggest I do to my corn bread, to turn it into corn bread pudding?
Arepas are a traditional dish from Venezuelan cuisine. After eating them a couple of times, the other day I decided to try to cook them myself. I searched over the internet the recipe and I found several differences. Ones cooked it mixing the pre-cooked corn flour P.A.N. brand with water, others with milk. Some fry them in the oven, other in the pan. And there is even yellow or white corn flour. So in brief my question is, what's better to cook arepas? to use yellow or white pre-cooked corn flour? to use water or milk? to cook them in the oven or in the pan?
good. While somewhat dry (but not overly so), they had very tender fall-off-the-bone meat and crunchy skin. However, for a few of them, I inserted a step 4(b), put in plastic bag and chill in ice bath. I then deep fried them for an extra two minutes. They weren't quite as browned, but more importantly they could have been passed off as chewing gum. Why did cooling the chicken wings turn them...I prepared some chicken wings by: Place chicken wings, raw, in cool oil. Heat corn oil to ~180°F, hold at ~180°F for 3 hours (in the oven). Heat peanut oil in deep fryer to 370°F (as high
in the egg yolks mixture and whisk; then put this in the milky mixture to cook whisking all the time until is ready. The second recipes uses: sugar, egg yolks, milk, corn flour 2) Whisk off the heat sugar, milk and corn flour. Add the milk gradually and whisk until the ingredients are dissolved, and then whisk in the egg yolks. Cook until ready. Why in the first recipe we beat the egg yolks with sugar and at the second recipe type we just whisk them in? I would like to know the logic behind this and which recipe is better for the final result.
I just made chocolate crinkles for the first time and I really like them, but they are a bit too dry, making them slightly crumbly. It's possible I over-baked them a little bit, I'll try to bake them a minute less next time. Is there something else I can do to get them some more moist? I halfed this recipe, resulting in: 41 g cocoa powder 75 g sugar 60 ml oil 2 eggs 1 tsp vanilla 130 g flour 1 tsp baking powder 1/4 tsp salt I followed the recipe closely for the preparation and I let the dough chill overnight.
since I used a tablespoon in another recipe, but I stored it in an airtight container in the freezer (which is apparently what one should do). Did I purchase bad corn meal? Is there something I can...I recently made some corn bread on my own from scratch for the first time. The flavour was perfect as was the general firmness/crumbliness of the bread. However, the corn meal in the recipe resulted in an extremely gritty eating experience. It was like eating uncooked steel cut oats. But it's not like you can make corn bread without corn meal... Anyway, every other corn bread I have ever had
I was cooking this sausage and peppers recipe. I warmed up some EVO, browned the sausage on both sides, about 3 minutes on each side. They left some brown bits behind. I drained the pan of EVO and fat. There was still a slick of oil and brown bits. I then cooked the onions and peppers on the same heat (6 / medium). The brown bits seemed to dry up and eventually collected and burned. What did I do wrong and what could I have done to prevent them brown bits from burning? Also, how much oil are you supposed to put in the pan to brown the meat? Just enough to coat the entire bottom
This is basically the cornmeal equivalent of making your own self rising flour. I have a cornbread recipe here and I have non-self rising corn bread. Do I do the same ratio of baking powwderand salt to make it self rising?
I made chicken and dumplings today and after 20 minutes I checked my dumplings and they were done but disgustingly soft. I let them cook for 10 more minutes and still soft (but I do think they were "done"). After another 25 mintues they were still incredibly soft. What did I do wrong? To make the dumplings I did the following 1 1/4 cup flour 2 teaspoons baking powder 2 medium eggs 1/3 cup of almond milk salt mixed the dry ingredients, mixed wet ingredients, combined the wet into the dry and make a light dough (no kneading), and dropped the dough in the simmering broth (which was delicious :))