Comments on: Banana marshmallows with parsley (TGRWT #2) http://blog.khymos.org/2007/05/20/banana-marshmallows-with-parsley-tgrwt-2/ - dedicated to molecular gastronomy Sun, 05 Feb 2012 23:21:18 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: mimo http://blog.khymos.org/2007/05/20/banana-marshmallows-with-parsley-tgrwt-2/comment-page-1/#comment-92935 mimo Fri, 16 May 2008 09:28:17 +0000 http://blog.khymos.org/2007/05/20/banana-marshmallows-with-parsley-tgrwt-2/#comment-92935 marvelous and you may try mint instead of parsley marvelous and you may try mint instead of parsley

]]> By: blog.khymos.org » Blog Archive » Banana marshmallows with parsley (v 1.5) http://blog.khymos.org/2007/05/20/banana-marshmallows-with-parsley-tgrwt-2/comment-page-1/#comment-22512 blog.khymos.org » Blog Archive » Banana marshmallows with parsley (v 1.5) Sat, 23 Jun 2007 15:41:48 +0000 http://blog.khymos.org/2007/05/20/banana-marshmallows-with-parsley-tgrwt-2/#comment-22512 [...] TGRWT #2 I made banana marshmallows with parsley. The texture came out nice, but the initially fresh parsley flavour had become grassy/hay-like over [...] [...] TGRWT #2 I made banana marshmallows with parsley. The texture came out nice, but the initially fresh parsley flavour had become grassy/hay-like over [...]

]]> By: Mary http://blog.khymos.org/2007/05/20/banana-marshmallows-with-parsley-tgrwt-2/comment-page-1/#comment-17052 Mary Fri, 01 Jun 2007 01:35:14 +0000 http://blog.khymos.org/2007/05/20/banana-marshmallows-with-parsley-tgrwt-2/#comment-17052 I have been making marshmallows on a regular basis and have used oils for flavoring...they produce a nice, flavorful marshmallow, but the taste lingers on the tongue for a while. Nice, if you like that sort of thing. I have also used lemon or lime juice as the liquid for the gelatin with wonderful, tasty results. I find there are different schools of thought in regards to heating the sugar/syrup solution...some say 240 F while others say 250 F...I find with the higher degree it is a much stickier substance to work with and a much "chewier" and denser end product. Thank you to the chef for the suggestion of using the paddle...I will give that a try. I have been making marshmallows on a regular basis and have used oils for flavoring…they produce a nice, flavorful marshmallow, but the taste lingers on the tongue for a while. Nice, if you like that sort of thing. I have also used lemon or lime juice as the liquid for the gelatin with wonderful, tasty results. I find there are different schools of thought in regards to heating the sugar/syrup solution…some say 240 F while others say 250 F…I find with the higher degree it is a much stickier substance to work with and a much “chewier” and denser end product. Thank you to the chef for the suggestion of using the paddle…I will give that a try.

]]> By: nika http://blog.khymos.org/2007/05/20/banana-marshmallows-with-parsley-tgrwt-2/comment-page-1/#comment-16209 nika Tue, 29 May 2007 13:24:05 +0000 http://blog.khymos.org/2007/05/20/banana-marshmallows-with-parsley-tgrwt-2/#comment-16209 T: trial and error - lots of marshmallows aged and tested with different amounts of citric acid and at different timepoints.. also need to establish some sort of relatively subjective and arbitrary metric for endpoint (hey this isnt rocket science nor nobel level research here) T: trial and error – lots of marshmallows aged and tested with different amounts of citric acid and at different timepoints.. also need to establish some sort of relatively subjective and arbitrary metric for endpoint (hey this isnt rocket science nor nobel level research here)

]]> By: T http://blog.khymos.org/2007/05/20/banana-marshmallows-with-parsley-tgrwt-2/comment-page-1/#comment-16174 T Tue, 29 May 2007 06:10:16 +0000 http://blog.khymos.org/2007/05/20/banana-marshmallows-with-parsley-tgrwt-2/#comment-16174 How excatly would you titrate the correct amount? How excatly would you titrate the correct amount?

]]> By: nika http://blog.khymos.org/2007/05/20/banana-marshmallows-with-parsley-tgrwt-2/comment-page-1/#comment-16128 nika Mon, 28 May 2007 19:16:44 +0000 http://blog.khymos.org/2007/05/20/banana-marshmallows-with-parsley-tgrwt-2/#comment-16128 If you do not already have it, you might want to get some anhydrous citric acid powder.. that way you can titrate the exact amount needed. http://www.lorannoils.com/Productsdetail.asp?SearchName=CITRIC%20ACID%20(ANHYDROUS%20GRANULAR) If you do not already have it, you might want to get some anhydrous citric acid powder.. that way you can titrate the exact amount needed.

http://www.lorannoils.com/Productsdetail.asp?SearchName=CITRIC%20ACID%20(ANHYDROUS%20GRANULAR)

]]> By: Martin Lersch http://blog.khymos.org/2007/05/20/banana-marshmallows-with-parsley-tgrwt-2/comment-page-1/#comment-15950 Martin Lersch Sun, 27 May 2007 14:08:37 +0000 http://blog.khymos.org/2007/05/20/banana-marshmallows-with-parsley-tgrwt-2/#comment-15950 Yes, an oxygen promoted oxidation could perhaps be halted with lemon juice. If it's enzymatic, I've considered blanching. I hope to do some comparisons soon! Yes, an oxygen promoted oxidation could perhaps be halted with lemon juice. If it’s enzymatic, I’ve considered blanching. I hope to do some comparisons soon!

]]> By: nika http://blog.khymos.org/2007/05/20/banana-marshmallows-with-parsley-tgrwt-2/comment-page-1/#comment-15948 nika Sun, 27 May 2007 13:56:20 +0000 http://blog.khymos.org/2007/05/20/banana-marshmallows-with-parsley-tgrwt-2/#comment-15948 I wonder if a free radical scavenger like citric acid might help here. I do not know if it would have a negative effect on the rest of the marshmallow alchemy. I wonder if a free radical scavenger like citric acid might help here. I do not know if it would have a negative effect on the rest of the marshmallow alchemy.

]]> By: Martin Lersch http://blog.khymos.org/2007/05/20/banana-marshmallows-with-parsley-tgrwt-2/comment-page-1/#comment-15851 Martin Lersch Sat, 26 May 2007 13:03:16 +0000 http://blog.khymos.org/2007/05/20/banana-marshmallows-with-parsley-tgrwt-2/#comment-15851 Sandoz, It's great to have some tips and hints from a professional! You make a very good point about the flavour beeing locked up in gelatine. Do you have any suggestion on how to avoid this? Could addition of oil as an aroma carrier help? And thanks for sharing the recipe! Sandoz,

It’s great to have some tips and hints from a professional! You make a very good point about the flavour beeing locked up in gelatine. Do you have any suggestion on how to avoid this? Could addition of oil as an aroma carrier help?

And thanks for sharing the recipe!

]]> By: sandoz http://blog.khymos.org/2007/05/20/banana-marshmallows-with-parsley-tgrwt-2/comment-page-1/#comment-15839 sandoz Sat, 26 May 2007 09:34:09 +0000 http://blog.khymos.org/2007/05/20/banana-marshmallows-with-parsley-tgrwt-2/#comment-15839 I work as a pastry chef and make marshmallows on a fairly regular basis. One suggestion I have would be to use the paddle attachment rather than the whisk in your mixer while you're making these. The whisk actually achieves less volume due to the viscosity of the cooling marshmallows. Also.. the flavour of the marshmallow becomes less pronounced a few hours after making (or the next day as you mentioned) because the gelatine has locked up the flavours. My favourite recipe for plain marshmallows that have a little more flavour is: 170g Sugar 85g Glucose (Corn Syrup if you don't have glucose) 85g Honey Vanilla (optional) 9g Gelatin 60ml Water Combine sugar, glucose and honey.. bring to 122C/251F and remove from heat. Bloom gelatin... combine with 60ml of hot water (or replace with hot fruit juice/puree)..stir til gelatin is melted... combine with sugar/honey/glucose.. Beat in your mixer with the paddle attachment for 5 - 10 minutes at high speed. Put on a piece of parchment that has been brushed with butter. Put another piece of parchment on top and roll to desired thickness. Liberally cover with icing sugar and cut marshmallow, first into strips.. stopping to put icing sugar on each exposed surface, and then into cubes I work as a pastry chef and make marshmallows on a fairly regular basis.

One suggestion I have would be to use the paddle attachment rather than the whisk in your mixer while you’re making these. The whisk actually achieves less volume due to the viscosity of the cooling marshmallows.

Also.. the flavour of the marshmallow becomes less pronounced a few hours after making (or the next day as you mentioned) because the gelatine has locked up the flavours.

My favourite recipe for plain marshmallows that have a little more flavour is:

170g Sugar
85g Glucose (Corn Syrup if you don’t have glucose)
85g Honey
Vanilla (optional)

9g Gelatin
60ml Water

Combine sugar, glucose and honey.. bring to 122C/251F and remove from heat. Bloom gelatin… combine with 60ml of hot water (or replace with hot fruit juice/puree)..stir til gelatin is melted… combine with sugar/honey/glucose..

Beat in your mixer with the paddle attachment for 5 – 10 minutes at high speed. Put on a piece of parchment that has been brushed with butter. Put another piece of parchment on top and roll to desired thickness. Liberally cover with icing sugar and cut marshmallow, first into strips.. stopping to put icing sugar on each exposed surface, and then into cubes

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