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12

If you can, just get better marshmallow skewers/forks. If there are two prongs on the end, the marshmallow can't rotate. (And as long as you're not holding it at a really steep angle, they'll have a hard time sliding off the end too.) You can get fancy ones with nice handles, but just plain metal is fine. And it doesn't have to be super strong, so you can ...


9

Are you using a metal skewer? Metal will carry heat much more than other materials such as wood, and will cause the inside of the marshmallow where it is skewered to soften and slide under the weight of the rest of the marshmallow. If you're aiming for a golden brown crust, then the key is to cook it quickly at just the right distance away so that the ...


6

The magic is from Sodium Citrate Most mass produced cheese it based on "cheddar blends". Basically large (50 Kg to 1 Mg) blocks of cheese are made in a milk factory. When a consumer product is to be made from it, the cheddar is shredded, flavour and/or culture is added, and then using heat and pressure it is re-packed into consumer sized packages In some ...


5

This is tricky because you don't really want the cheese to melt, you want it to become pliable enough to roll. When making fresh mozzarella, the curds are heated in 90 - 100 degree F water to make them pliable, then heated further (maybe 120 F) for stretching and folding. This is for fresh. I would assume factory produced mozzarella will behave slightly ...


2

If it's got milk or cream in it, then refrigerate it. Otherwise pure sugar and salt doesn't really spoil. As a general rule dryer goods take longer to spoil, and fat/oil is very difficult to spoil.


2

Do you mean that you made salted caramel today or melted it into a sauce? If you mean made it, keep it loosely covered in a cool, very dry place, not the fridge. Moisture is the enemy of caramel and if it's salted, the salt will attract even more moisture. Or, you can wrap them really well and freeze them. If it is a melted, salted caramel sauce, just ...


2

I usually add vegetable shortening to my frosting recipe so that it doesn't melt easily. I live in India and it's hot in here for crying out loud. Another helpful tip is to add 2 tsp Meringue powder to your each icing batch, that tends to avoid the weepy icing. Hope this helps. (Source: Years of commercial bakery experience and my fair lot of sad weepy ...


1

While I am not certain if any of these ingredients were in the brand of cheese you bought, I figured you may be interested to hear that according to Heston Blumenthal there is two ingredients, in addition to cheese, you need to make a good fondue. One is acid, which will keep the protein from "clumping together", in the recipe I saw he used a bit of white ...


1

Like Jefromi said, having two prongs to hold the marshmallow will keep it from just spinning around the stick/skewer. You might want to look into getting a skewer like this: (I found this one on a site called outdoor roasting.com) Having two prongs really makes all the difference! Having it wrap around like a safety fork is kind of an added bonus, ...


1

You can prevent prevent cheese from separating as it heats by adding sodium citrate to the recipe. Sodium citrate is the same ingredient used as the binder in processed cheese and wine-based cheese recipes. I bought a bag from Amazon that will last me a lifetime: ...



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