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Recipe1M+
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Journalist explores flavor science — pairing, perception, culture
Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional leaf gelatin — panna cotta, bavarian cream, aspic
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
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Journalist explores flavor science — pairing, perception, culture
Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional leaf gelatin — panna cotta, bavarian cream, aspic
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
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combine gelatin and 1/2 cup cold water in the bowl of an electric mixer with whisk attachment. let it stand 30 minutes. combine granulated sugar, corn syrup, salt, and 1/2 cup of water in a small heavy saucepan; place over low heat and stir until sugar has dissolved. wash down sides of pan with a wet pastry brush to dissolve sugar crystals. clip on candy thermometer; raise heat to high. cook syrup without stirring until it reaches 244 (firm ball stage). immediately remove pan from heat. with mixer on low speed, slowly and carefully pour syrup into the softened gelatin. increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes. add vanilla; beat to incorporate. generously dust an 8x12 inch glass baking pan with confectioners' sugar. pour marshmallow mixture into pan. dust with confectioners' sugar; let stand over night uncovered, to dry out.