how tos

Many marshmallow recipes will instruct you to whip hot sugar syrup into beaten egg whites. I've made many batches of marshmallows this way and they turn out fine, but my favorite method is to beat the syrup and egg...

Classic Marshmallows, and Some Variations Recipe

confectioners sugar

potato starch (or corn starch)

butter

water, divided

sugar

Two ¼-ounce packets of unflavored powdered gelatin (about 5 teaspoons)

vanilla extract (or other flavoring, see variations in note above)

salt

cream of tartar

Sift together potato starch and confectioners sugar.

Prepare a 13- by 9-inch baking pan by lightly buttering inner surface and sifting sugar-starch powder over it. 

Pour ½ cup of water into the bowl of a stand mixer fitted with a whisk attachment. Sprinkle gelatin powder into water and let stand.

Pour remaining ½ cup of water and sugar into a saucepan over medium-high heat. Stir occasionally until sugar is dissolved. Leave undisturbed once sugar is dissolved. When sugar is dissolved and syrup begins to boil, leave undisturbed until temperature on a candy thermometer reaches 240°F, about 5 minutes.  

Carefully pour the hot syrup into the bowl, gently stirring until gelatin is fully dissolved in the syrup. Gradually increasing the speed to high, beat the mixture until almost tripled in volume and thick, shiny, soft peaks have formed, about 10 minutes. Add vanilla extract.

While syrup/gelatin mixture is beating, pour egg whites and pinch of salt in a deep mixing bowl. With an electric hand mixer, whisk eggs until they begin to foam. Sprinkle in cream of tartar, gradually increase speed to high and beat until shiny and firm peaks form, about 3 minutes. 

Switch to paddle attachment on the stand mixer and incorporate egg whites into syrup/gelatin mixture on medium-low speed, stopping to scrape the bottom and sides of the bowl. When mixture is fully blended, after 2-3 minutes, spread into prepared pan. 

Sift sugar-starch powder over the top surface of the marshmallow. Allow to set overnight. If the air is very dry, cover partly with a plate or plastic wrap. 

Run a small offset spatula around edges of pan and turn marshmallow out onto a surface that has been dusted with sugar-starch powder. 

Use cookie cutters, scissors, or a sharp chef’s knife to cut the marshmallow into pieces. If using a knife, cut into cubes by pressing down, not sawing back and forth – it will bounce back. Dip cut marshmallows into sugar-starch powder to coat evenly, shaking off excess powder. Store up to a week in a closed container. 

Are you deep frying a turkey and wondering how to make gravy for it? You totally can! You don't need the roast drippings to make delicious gravy. Learn how to make gravy without drippings here. Also, learn how the same technique can be used to make an easy make-ahead gravy so that your roast dinner prep is a breeze.

How To Make Gravy Without Drippings

unsalted butter

onion,

garlic,

mushrooms

all-purpose flour

white wine

poultry seasoning

chicken stock

Salt and pepper

Garlic Powder

In a large skillet heat the butter over medium heat. Let it melt and get slightly brown. Add the onion, garlic halves, and any optional vegetables. Cook stirring often until everything is browning a bit but nothing is burnt.

Remove from heat. Whisk in the flour. Return to heat and whisk and cook the flour mixture until it is lightly brown.

Add the wine and stir to bring up any brownings that are stuck to the pan. Remove from heat.

Whisk in the chicken broth 1/4 cup at a time, keeping everything smooth as you go.

Once all the stock is added, heat over medium heat to a simmer, stirring often.

Taste. Stir in salt, pepper, garlic powder, and more poultry seasoning, if desired.

Delicious! I used dry sherry as my wine, sautéed the mirapois with some wild porcini mushrooms, then after thickening used the stick blender so I kept all that good vegetable flavor. Oh, and used better than bouillon for my stock. C'est parfait! Thanks!

Preface: I never ever comment on recipes on the internet. NEVER. But for this gravy, I will. This turned out beautifully! My only recommendation is maybe add a little sprinkle of chicken bouillon powder near the end and whisk it in. So tasty! Thanks for the recipe, I'll be using it faithfully from now on.

Really worked out well with celery,mushroom, garlic, and scallion. Then strained.

Excellent!! I didn’t end up straining mine and used an immersion blender, it was almost like French onion soup gravy!

I only used onion and garlic and thought this gravy was amazing, I can’t imagine how much better it would be with the other veg added!! Thanks for sharing!

I was being lazy and buying jarred turkey gravy.  My husband told me not to buy it anymore because he didn’t like it.  I made this homemade gravy for him tonight and he thought it was excellent.  He said no comparison to what I was buying in a jar.  So thank you so much.

https://content.jwplatform.com/videos/&rdquo;SBNR7BET&rdquo;.mp4

”How

Note: This recipes requires you to think in advance the morning before, as you will have to soak the buckwheat groats during the day. See my notes in below recipe. The recipe below serves 4-6, see above post for the halved version of the recipe, which serves 2-3. 

Overnight Buckwheat Porridge

can unsweetened canned coconut milk –

unsweetened almond milk,

chia seeds

hemp seeds

vanilla extract

cinnamon

pink Himalayan sea salt

fruit

Blackberry chia compote berries

almond butter, walnut butter

I love this tahini with dates

Sprinkle of bee pollen

*Note: You will have to soak the buckwheat groats ahead of time, for at least 6 hours, and they can soak up to 20 hours. Soaking the groats enlivens the grain, activating nutrients, as well as making them more digestible.Soaking groats: The day/morning (think 24 hours ahead) before you're going to eat the porridge, put 1 cup buckwheat groats and 2-3 cups filtered water (optional, but recommend add 1 tablespoon apple cider vinegar, or lemon juice) a into a glass container fit with a lid. Let groats soak on the counter all day at room temperature until nighttime (this is when you will assemble the porridge together in the pan). This may all seem like a pain, and an extra step, but it takes 2 minutes, and you will get used to the routine, and it will become a habit. 

You will notice that the soaked buckwheat groats look a bit goopy and slimy, but that will go away after you rinse them. Pour soaked buckwheat groats into a fine mesh strainer and rinse under cold running water, tossing them around with your hands, until most of the sliminess is gone. 

Get out a large pot, or dutch oven (I used my dutch oven) fit with a lid (smaller pot if making the half batch).  To the pot, add rinsed buckwheat groats, coconut milk, almond milk, chia seeds, hemp seeds, vanilla, cinnamon, and salt. Give mixture a good stir to combine, cover with lid, and let sit overnight in the fridge.

In the morning, the porridge will look pretty much the same as it did the night before. Give porridge a good stir and set the pot (uncovered) over medium-high heat, stirring occasionally, until the porridge bubbles and comes to a boil. You want to make sure to stir the porridge to prevent it from sticking to the bottom of the pan, and the chia from clumping.Lower the heat to medium-low, and cook, stirring occasionally, until porridge thickens, and is heated through. The whole process takes 10-15 minutes.

Serve the porridge into individual bowls, add sweetener of choice, and top with the suggested toppings, or your toppings of choice. Enjoy!

Store the leftovers in a sealed container in the fridge.  Leftovers will last 2-3 days. Reheating leftovers:  The porridge will thicken up to a big clump due to the chia, it isn’t pretty, but don’t fret, as all you need to do is add a bit of almond milk, or water to the mixture and it will get back to it’s porridge-like consistency. To re-heat the leftovers, put desired amount of porridge into a sauce pan along with some almond milk, or water (to thin it out) and set it over medium-low heat, stirring occasionally until heated through.

Do you like buckwheat? Have you ever tried a raw buckwheat porridge? Let me know in the comment section below, rate this recipe, or let’s connect on Instagram. 

I'm trying to incorporate more protein into my lunches and this quick and easy ground bison takes under 10 minutes to cook up and provides you with easy protein on hand for lunches throughout the week. 

Quick and Easy Ground Bison for Meal Prep

avocado oil

Celtic Sea salt

Force of Nature ground bison ancestral blend, ground grass fed beef, turkey

garlic cloves,

pepper

lemon juice

coconut aminos

onions

sesame oil

Sprinkle of furikake

I have a full video below that shows you step by step how to make this bison and what I love to pair it with at the end. 

Add 1 tablespoon avocado oil plus 1 teaspoon Celtic Sea salt to a medium skillet set over medium heat.

Add the ground bison (or ground meat of choice) and sauté, breaking up the meat with a wooden spoon. When the meat is starting to brown in places, stir in the minced garlic and a few twists of freshly ground pepper, stir to combine.Cook until the meat is fully cooked and browned, roughly 4 to 5 minutes. (I like to break my ground meat up a fair amount so that there is more surface area to soak up the lemon and aminos.)

Add in the 1 tablespoon coconut aminos, 2 tablespoons lemon juice, and the green onions and stir well to combine.Turn the heat off to prevent the lemon juice and aminos from burning.

Use the bison right away or pack it up in airtight containers and store in the fridge for up to 1 week.

I love making a lunch bowl with this bison. I add some roasted sweet potatoes, sauteed broccolini, the bison and then top everything with some sesame seeds, drizzle of toasted sesame oil and some furikake. This bison pairs with everything.

I love topping my bison with some toasted sesame oil and furikake. So good! 

https://youtube.com/shorts/CBpzH52J5M4?si=lzrlxat432KLlTTe

Soaking lean meats in a salt water solution is so easy and it makes such a difference! Here's how to brine.

How to Brine Recipe

water

Tbsp. brown or white sugar (optional)

Lean meat

In a large nonreactive container, combine the water, salt and sugar (if using), stirring to dissolve the salt and sugar.

Transfer to a resealable bag, add the meat and any optional ingredients and seal the bag, squeezing out as much air as possible.

Set aside in the refrigerator for 1-2 hours for: chicken breasts, 1-inch thick pork chops, and pork tenderloins; for 4-6 hours for a whole chicken or a turkey breast; 6-8 hours for a pork loin; 12-24 hours for a whole turkey.

Remove the meat from the brine, pat it dry, and proceed with your recipe.

Thank youi brine all poultry and pork now there's just no better way for juicer meats

I was afraid brining would make my turkey too salty. I did exactly what you said and brined it for 12 hours. Itw as the best turkey I ever made! I'm going to try it on a pork loin for Christmas. You have times for a pork tenderloin. Would it be the same for that?

Thank you for the very informative video. I will be sharing it with a friend of mine. I'm going to teach her how to French a 7 lb standing rib roast and Brine it .She's so worried on how to cook it where it's not too done.This will just be right upper alley with the information in the video thank you very much .Chef Steven C. Ebert

Christine,
Do you recommend a Jaccard blade tenderizer on pork chops or chicken breast prior to brining?

I brine pork tenderloins and often they come out a little more salty than I would like, so I will try your ratio. I use apple cider with pickling spice, a little cider vinegar and a tiny bit of liquid smoke that I simmer about 5 minutes. Maybe I’m brining too long— 4 hours? Any ideas?

Thank you for this! I've looked through all my old recipe books and could not find the salt to water ratio. I have many.
I would like to add, though, that ALL mined salt is Kosher.  Salt labeled "Kosher" is merely about the SIZE of the ground.  It's large and, when sprinkled on top of raw cuts of meat, it draws the blood out of them.  For brining, it's OK to use regular table salt.  If you are Kosher observant, use MINED table salt.  Even better to use is MINED salt that is labeled, "Canning and Pickling Salt" because the very fine ground of it dissolves quickly and thoroughly and what you want with brining is for the salt to be totally dissolved in the water.

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Classic Marshmallows, and Some Vari...

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Top Tags

Classic Marshmallows, and Some Vari...

How To Make Gravy Without Drippings

Overnight Buckwheat Porridge

Quick and Easy Ground Bison for Mea...

How to Brine Recipe

The most viewed how tos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine