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Marshmallows The marshmallow is a confection that, in its modern form, consists of sugar or corn syrup, beaten egg whites, gelatin that has been pre-softened in water, gum arabic and flavorings, whipped to a spongy consistency. The traditional recipe used an extract from the mucilaginous root of the marshmallow plant, a shrubby herb (Althaea officinalis), instead of gelatin; the mucilage performed as a cough suppressant. Commercial marshmallows are a late 19th century innovation. Since Alex Doumak's patented extrusion process of 1948, marshmallows are extruded as soft cylinders, cut in sections and rolled in a mix of finely powdered cornstarch and confectioner's sugar. Marshmallows are popular with children and adults alike, and are eaten with or without accompaniments. In the United States and elsewhere, marshmallows are also used in hot chocolate or café mocha (mochachino), mallomars, in peeps and other candy, on top of candied sweet potatoes during Thanksgiving, in Rice Krispie treats, in ice cream flavors such as Rocky road, and several other foodstuffs. Graham CrackersActive Dry YeastRed Wine VinegarMaple Syrup Maple syrup is a sweetener made from the sap of maple trees. It is most often eaten with pancakes or waffles, but is also put on everything from ice-cream to corn bread. It is also used as an ingredient in baking or in preparing desserts. Light Corn SyrupHickory Flavored Barbecue SauceHoisin Sauce Lime Jell-O GelatinBacon GreaseAnnatto OilLadyfingersGolden Syrup Agar-AgarAgar is an unbranched polysaccharide obtained from the cell walls of some species of red algae or seaweed (Sphaerococcus euchema) and species of Gelidium and Gracilaria, chiefly from eastern Asia, Chile and California. The word agar comes from the Malay word agar-agar (meaning jelly). It is also known as kanten or agal-agal (Ceylon agar). Chemically, agar is a polymer made up of subunits of the sugar galactose. It serves as the primary structural support for the algae's cell walls. Dissolved in hot water and cooled, agar becomes gelatinous; its chief use is as a culture medium for microbiological work. Other uses are as a laxative, a vegetarian gelatin substitute — a thickener for soups, in jellies, ice cream and Japanese desserts such as anmitsu, as a clarifying agent in brewing, and for paper sizing fabrics. CophaMarzipan Xanthan GumQuark In particle physics, quarks are one of the two basic constituents of matter. (The other Standard Model fermions are the leptons.) Antiparticles of quarks are called antiquarks. Quarks are the only fundamental particles that interact through all four of the fundamental forces. An important property of quarks is called confinement, which states that individual quarks are not seen because they are always confined inside subatomic particles called hadrons (e.g. protons and neutrons) (An exception is the top quark, which decays so quickly that it does not hadronize, and can therefore be observed more directly via its decay products). Confinement began as an experimental observation, and is expected to follow from the modern theory of strong interactions, called quantum chromodynamics (QCD). Although there is no mathematical derivation of confinement in QCD, it is easy to show using lattice gauge theory. Ginger SyrupParchment Paper Parchment is a material for the pages of a book, codex or manuscript made from calf skin, sheep skin or goat skin. It is distinct from leather in that parchment is not tanned, but stretched, scraped, and dried under tension, creating a stiff white, yellowish or transluscent animal skin. It is very reactive with changes in relative humidity, sometimes causing books to leap from library shelves from the changes in tension, and is not waterproof. Cooking parchment paper (see below) is used in baking. |
10 minute Rocky RoadSubmitted by: Chryssa BaumI like this recipe because, not only is it so moreish, it is so easy to make and is failproof. My girlfriends daughter passed it on to me. Recipe Rating: |
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