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Month: August 2018

Coffee Tricks

Coffee Tricks

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Mmm, there is nothing like freshly brewed coffee in the morning. For some people, coffee is the number one must have, and if you are one of those lucky people who can’t quit smoking coffee in the morning then you’ll be pleased to know there are other ways to brew coffee.

There are several takes on how to brew coffee – from decorative foam to French presses. In this guide we present our top ten tips and techniques for brewing coffee. Enjoy your next cup of hot joe!

1. Decorating your own lattes

With some practice it’s possible for anybody at home to decorate their own coffee in ways they probably thought just baristas could pull off. Baristas make it look easy, and if you do it then you can also get fantastic and positive results – particularly since you aren’t a barista who is being rushed to perform four jobs at once.

The secret is to work with the milk and make it frothy with no big bubbles and then pour it into the coffee cup at an angle.

2. Buy new whole bean coffee

Don’t buy the pre-ground coffee. Buy fresh beans. Most coffee companies don’t bother with dates for when the beans were packed – it’s likely that the beans were left there for weeks after picking. Fresh coffee goes off fairly quickly. To discover fresh beans, it is best to test coffee shops, and some coffee shops will roast them , which means fresher coffee for a great brew.

Pre-roasted coffee beans also mean the beans are discharging more carbon dioxide, meaning that the escaping gases eliminate more flavor from the coffee than freshly grounded and roasted beans.

3.

The quality of your water matters when it gets into the time for you to brew coffee. Hard water, which is full of extra minerals, won’t bond as well to the coffee that’s brewing, which leads to a weak coffee rather than what you were hoping for. Worse, using this high content mineral water could lead to limescale build up in your coffee maker. If you use this type of water then you’ll have to descale your coffee machine frequently, something that you don’t want.

Heavily filtered water can also cause other problems when you brew coffee, but lightly filtered water will be perfect.

4. How to cold-brew for a different flavor to your coffee

Cold brewing your coffee is a great option if you love iced-coffee and wish to avoid buying pricey iced-coffee.

There are a number of ways to brew coffee that can be brewed, but there are also machines that make this possible. A benefit is that this system eliminates the acids that coffee produces. This method also brings out different ranges of taste for the coffee lover to indulge in, however some dislike it because there’s absolutely not any acidity.

As an alternative, you may use a special jar, known as a mason jar. It’s really easy – you just take your ground coffee, pour it in the jar, then pour in cold water prior to placing the water in your refrigerator for 12 to 24 hours. When it is ready, just strain the grounds out and serve with ice. Give it a try!

5. Quantify your coffee out

When you begin to brew coffee, determine which ratio of the coffee you measure out is the most powerful, and which one is the weakest so then you get a terrific coffee experience without weakening it or making it too strong for your tastes.

The most common ratio is 1 liter of water to 60 grams of ground coffee, and the easiest way to find this is to simply gauge the coffee out on a pair of scales, but it’s also possible to measure it out by simply measuring out 60 g using a spoon.

6. Pre-infusion, or the blossom

Always be sure that you remove the carbon dioxide from the coffee grounds or your brew will be weak. If you have got a coffee machine, make sure it’s got a feeling that covers this, and be sure it’s always on.

Coffee blooms are common in coffee shops. It’s made by the roasting procedure, and the center causes carbon dioxide to be captured by the bean and trapped. When the roasting is finished the gases are discharged gradually. This is called”degassing.”

7. Brewing and diluting for weaker coffee

If you want to brew coffee, that’s great, do not brew it for a long time, just increase how much ground coffee you have already. If, however, you prefer it weaker, then simply don’t brew it for a shorter time but instead brew it properly and then you dilute it to drink afterwards.

8. Tips for using filter paper

This will remove the probability of getting that papery/cardboard like taste in your mouth which you’d likely get if you just pour the water over the coffee grounds if the paper is dry before you start. If you pre-wet the paper, then you will wash it and get rid of that papery taste, which means that you’ll still have a fantastic tasting cup of coffee.

When you are brewing a cup of coffee with this method, pour the hot water over the coffee grounds in a circular motion so the water from the coffee gradually appears in the pot. This is called the bloom. Keep pouring more water gradually over the grounds, let it take its time to float, and then wait for the coffee to collect at the base of the pot.

9.

If you prefer your coffee to have different tastes, for instance a bit of cinnamon, nutmeg, or vanilla or almond extracts, then pour a few of those extracts into the milk or cream. Sprinkle some cinnamon or nutmeg over the coffee, or you might even sprinkle some other ground spices like cardamom for a java that’s more spiced and distinct than the kind you know.

10.

Another option for flavored and sweetened coffee is to swap sugar with maple syrup.

 

Have You Ever Used A Cast Iron Skillet?

Have You Ever Used A Cast Iron Skillet?

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The cast iron skillet evolved from the late 19th century, along beside the flat top stove. With the flat top stove becoming a frequent fixture in homes using the skillet became a favorite of choice. Many of the baby boomer’s generation can recall the smell of chicken frying at Gram maw’s house on a Sunday afternoon. Those same cast-iron skillets have become a sought after item by antique collectors and dealers.

The easy manufacturing process has remained nearly unchained for centuries. As a result, the differences between antique and modern skillets is minimal compared to other manufactured items.

With the advent of stainless-steel and aluminum cookware in the 20th century it seemed the end of the cast iron skillet. Through the years of this new cooking materials and non-stick surfaces the realization that the cast iron skillet was still as durable as ever. With new generations becoming aware of the heating and cooking abilities of the cast iron skillet, its popularity . Next time your cooking or purchasing a new skillet, give cast iron a go. It’s deep in history and could last forever.

Griswold was an American producer of cast iron products, based in Erie Pennsylvania in 1865 that shut in 957. For many years the firm had a worldwide reputation for its quality. If you’re lucky enough to have one of those skillet they are now a collector’s item.

Wagner was active between 1891 and 1952. He was a very dominate manufacturer in Europe and the US. The purchasers of the company continued the brand and Wagner goods are still produced today. The original items is prized by collectors.

In 1896 Joseph Lodge founded the company that was known as Lodge Cast Iron at the town of South Pittsburg, Tennessee. Lodge manufacturing firm as operated in precisely the same location since 1910 and today is the oldest cast iron cookware manufacturer in america and is still owed by the Lodge family.

Seasoning a skillet was performed traditionally by lard or bacon grease, although this is still okay, if you do not use your skillet frequently the animal based fats go rancid. Cooking oils may be used for seasoning and keeping your cast iron skillet. Applying a thin coating of after every cleaning will keep your skillet seasoned and prepared for decades to come.

Here is a very simple skillet recipe you can function in about 35 minutes.

Chicken and Biscuit Skillet Potpie

2-3 tbs. extra virgin olive oil

1 tsp of fresh of dried thyme

1 onion diced

2 carrots chopped

2 stalks celery chopped

1/4 cup flour

2 1/2 cups chicken broth

1/2 cup frozen corn

2 tbsp chopped parsley

1 package biscuits

1 egg beaten

Instructions

Pre-heat oven to 400 degrees

Using a large cast iron skillet over medium heat, place olive oil and add thyme, garlic, potatoes, celery, onions and carrots. Stir with wooden spoon until vegetables soften, about 5 to 7 minutes. Season with salt and pepper and then add flour. Gently harden until flour is cooked and well incorporated. Slowly stir in the broth and cream until mixture is smooth. Add chicken and bring to a boil; simmer until thickened about 5 minutes. Stir in peas, carrot and corn. Top with biscuits in an even coating, brush tops with egg wash. Bake until biscuits are golden brown and filling is bubbling about 25 minutes. Serve immediately.

Recipe Notes

Substitute milk for cream to save a few calories.

If biscuits start to get too brown on top, place a sheet of transparency until potpie is done baking. Do not be afraid to make this your own, use the seasoning and ingredients that you prefer. ENJOY!

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