Brett from Candy Man Production demonstrations how to make classic Rice Krispie treats in a different way. This recipe doesn't use marshmallows. He uses sugar, corn syrup and water and boils them on the stove to soft ball stage. He adds unflavored gelatin and vanilla and mixes it in an electric mixer to make homemade marshmallow cream, which can be used to make homemade marshmallows if you like. He uses his mixer to combine crisped rice with this homemade marshmallow crème to make Rice Krispy...
This delicious, crunchy snack is from Gujarat, India, where it has been served traditionally with crisped rice and dry cereal. This particular version is made with corn for a bit of sweetness.
Many home cooks struggle to cook duck breast because they cook it as they would chicken. But not all poultry is created equal, and duck is definitely unlike chicken.
My favorite finishing touch to any dish is a tuile. Small, elegant, and simple—even its name makes it sound delicate. Tuiles are garnishes that are malleable when directly removed from the oven and crisp up as they cool down. I love them because they complement both savory and sweet dishes and can add a nice alternative texture to creamy dishes. Read on to learn how to transform this warm, workable dough into a variety of crispy, light accents.
When I was younger, my best friend's dad would always give us a lollipop on long car rides. I remember three things about those lollipops: they were bright green, tasted delicious, and had a cricket in the center. You know, like a Tootsie Roll Pop... only instead of a Tootsie Roll, a cricket.
