Cooking Delicious Food Always

Coffee Maker Glossary

maschef — Mon, 06 Jul 2009 01:36:35 +0000

Coffee has a language all its own. Here are a few of the frequently used coffee maker terms.

Auto Frother: device that automatically froths milk for cappuccinos and lattes.

Automatic Drip Coffee Maker: machine that automatically heats water and filters it through the coffee.

Automatic Espresso Machine and Coffee Maker: an espresso machine featuring controllable, programmable coffee dosing.

Bean to Cup: fully automated coffee making process. Machines with bean to cup capability do everything from grinding the beans to filling a cup with coffee.

Boiler: steam machine inside coffee maker. Machines with larger boilers usually are more powerful and produce more hot water for beverages.

Boiler Element: electric element that heats boiler in electric espresso coffee makers.

Cappuccino: Italian espresso based beverage.

Cup Warmer: metal portion at top of espresso coffee maker where cups are placed for warming.

Dosing: refers to either the number of grams of coffee per cup or the amount of brewed coffee per cup.

Drip Tray: Part of espresso coffee maker where coffee cup sits for filling.

Espresso: Italian black coffee which preceded specialty coffees. Rich black coffee.

Filter Basket: Metal filter where grounds are placed for brewing.

Filtered Method: process of brewing coffee with a filter, coffee is separate from the water.

French Press: aka plunger pot. A cylindrical coffee maker in which ground coffee is steeped then filtered. Coffee grounds are pushed to the bottom of the pot with the plunger. Coffee stays in the top of the pot.

Fully Automatic Espresso Machine and Coffee Maker: machines which automatically manage the brewing process from coffee bean to fresh cup of coffee.

Grind: process of preparing coffee beans for coffee brewing.

Group: Portion of espresso coffee maker that brews coffee.

Group Handle: Portion of espresso coffee maker that holds the filter basket that ground coffee goes into.

Heat Exchanger: heats water for coffee without taking water from the boiler.

Hopper: portion of grinder that holds coffee beans.
French Press coffee maker:

Knock-out Box: container used to knock the used coffee grounds from group handle.

Latte: Hot beverage made with one quarter coffee, three quarters of steamed, hot milk with little froth.

Mocha: term used to describe hot beverage made from espresso, chocolate and milk.

Moka Pot: Classic Italian espresso-maker used on top of the stove.

Percolator: coffee maker that continuously runs water through the coffee grounds to make coffee.

Pod: a self-contained, single serving unit of ready to use coffee.

Pour/Pour Speed/Pour Time: the amount of time required to pour coffee from group into cup. Should be 25 to 30 seconds for espresso.

Pump: device that moves water through the coffee maker.

Semi-Automatic Espresso Machine and Coffee Maker: machine without pre-set dosing capability.

Steam Arm/Wand: metal tube delivering steam to froth milk.

Super Automatic Espresso Machine and Coffee Maker: machine which automatically manages brewing process from coffee bean to fresh cup of coffee in addition to other features such as a water filter.

Tamping: act of pressing ground coffee into filter basket.

Vacuum coffee maker: machine using vacuum process to make coffee.

Traditional espresso coffee maker: machine that is not a bean to cup automated model.

Water Filter: filters contaminants from water for better coffee taste.

Water Font: nozzle used to dispense water from machine boiler.

Water Softener: filters lime and minerals from water, preventing build up of scales in the coffee maker. This is a must have for anyone using hard water.

Hot Bread Leavening Agents Part 3

maschef — Sun, 05 Jul 2009 14:07:35 +0000

SODA AND MOLASSES.–Although molasses, which is a product of sugar cane, is sweet, it contains an acid that is formed by the fermentation that continually occurs in it, an evidence of which is the tiny bubbles that may be seen in molasses, especially when it is kept in a warm place. Because of the presence of this acid, molasses may be used with soda to form a chemical leavening agent, and when they are combined in hot breads or cake, the chemical action of the two produces carbon dioxide. However, accurate results cannot always be obtained when these ingredients are used, for the degree of acidity in molasses is as uncertain as it is in sour milk. Molasses that is old or has been kept in a warm place will contain more acid than molasses that has been manufactured only a short time or that has been kept cool to retard fermentation.

The proportion of soda to molasses that can usually be relied on for hot breads and cakes is 1 teaspoonful of soda to 1 cupful of molasses, or just twice the quantity of soda that is generally used with sour milk. To produce the best results, the molasses should be mixed with the liquid ingredients and the soda sifted in with the dry ones. As molasses burns very quickly in a hot oven, all breads or cakes containing it as an ingredient should be baked in an oven of moderate temperature.

SODA AND CREAM OF TARTAR.–Some bread makers are inclined to use soda and cream of tartar for leavening purposes; but there is really no advantage in doing this when baking powder can be obtained, for some baking powders are a combination of these two ingredients and produce the same result. In fact, the bread maker cannot measure soda and cream of tartar so accurately as the chemist can combine them in the manufacture of baking powder. Nevertheless, if their use is preferred, they should be measured in the proportion of twice as much cream of tartar as soda. As in the case of soda alone, these leavening agents should be sifted with the dry ingredients. A small quantity of cream of tartar is used without soda in such mixtures as angel-food cake, in which egg white alone is used to make the mixture light. The addition of the cream of tartar has the effect of so solidifying the egg white that it holds up until the heat of the oven hardens it permanently.

BAKING POWDER.–Without doubt, baking powder is the most satisfactory of the chemical leavening agents. It comes in three varieties, but they are all similar in composition, for each contains an alkali in the form of soda and an acid of some kind, as well as a filler of starch, which serves to prevent the acid and the alkali from acting upon each other. When moisture is added to baking powder, chemical action sets in, but it is not very rapid, as is apparent when a cake or a muffin mixture is allowed to stand before baking. The bubbles of gas that form in such a mixture can easily be observed if the mixture is stirred after it has stood for a short time. When both moisture and heat are applied to baking powder, however, the chemical action that takes place is more rapid, and this accounts for its usefulness in baking hot breads and cake.

Coffee Is Like A Fine Wine

maschef — Sun, 05 Jul 2009 07:01:35 +0000

To the true coffee connoisseur, the beans, roast and resulting aromas and flavors are not unlike fine wine. Rich, rewarding and full of flavor, good brews are meant to be savored, enjoyed and taken in.

To drink too fast or too slow without enjoying the bouquet and the richness of flavor would be a breach of etiquette. To this type of coffee drinker, a coffee bean isn't ready for the grinder until it's been roasted to its absolute perfection. Whether a subtle light roast or a robust dark, the expertise of the roaster at flavoring the bean is crucial for a good cup of coffee.

But, for the rest of the world, coffee is coffee. Despite this, people know the brands, the flavors and the mixes they like. Whether it's X name brand from the can or Y type of beans, freshly roasted and ground, the type and style of coffee people like has become highly personalized.

With literally hundreds of choices of brands, flavors, roasts and additives, it's no wonder coffee has become a very personalized venture. Served warm, hot and even iced with a milkshake twist, there's a coffee to match just about every type of taste.

Some of the most popular coffees on the market today include:

* Regular American light roast. This subtle flavored creation is the mainstay of most American drinkers. Less bold than its European counterparts, the key to this flavor is a quick roasting time.
* Dark. Whether medium or full-dark in roasting, these varieties are stronger and bolder than the American blends. They are kept in the roaster longer to ensure a richer flavor is released from the beans. Espresso dark, however, is kept in the longest right to the point of burn.
* Iced. This confection can be full flavored coffee or mixed with ice cream, cream, sugar and more. A treat touted by restaurants ranging from fast-food joints to coffeehouses and beyond, iced coffee is a big sensation on the market now.
* Flavored coffee. Infused with the aromas of other flavors right after the roasting phases, these beans take on an array of flavors. They can include fruit flavors, nuts, chocolate, vanilla and more. The sky's almost the limit here when it comes to choices.

Whether you like a plain old cup of coffee with a little bit of cream or straight up dark roast black with no sugar, if you're a coffee lover, there's little doubt you like it your way. Coffee drinkers are found the world over and this "club" is responsible for making the bean the world's second largest commodity.

Belgian Chocolate Cup

maschef — Fri, 03 Jul 2009 12:55:35 +0000

It is a fact that Belgian chocolates are widely loved by everyone around the world. From Asia to America to Europe, chocolates are definitely the world's favorite candy. In fact diet fanatics from all over the world regard chocolates as their number one enemy because they can never resist eating one from time to time. Your dieting sister may even have a secret stash of chocolates in her bedroom or they sneak in to the kitchen in the middle of the night just to get eat a piece of chocolate.

Children and adults alike enjoy eating chocolates. However, you have to consider the fact that there are different kinds of chocolates available in the market today. Different countries have different recipes for chocolates and you have to consider that only handful countries perfect the manufacturing of premium chocolates that tastes great and offers a taste that you will never grow tired off.

Unlike cheap chocolates, fine chocolates are very different in texture and in taste. You have to consider that a chocolate should not be too sweet and should also be smooth when it is melting in your mouth. One of the best chocolate manufacturing countries in the world is Belgium. Belgium is well-known for producing the finest chocolates in the world where their chocolates are considered to be perfect.

So, if you are looking for that chocolate that you can definitely love, you have to try Belgian chocolates as it can make you want to eat more. For centuries, Belgian chocolates have been highly regarded even by aristocrats all over the world. They consider Belgian chocolates as the worlds finest and nothing comes close to the taste, smoothness and creaminess it offers.

In the past, the best way to eat a chocolate is by drinking it. Today, chocolates are widely available in bars and in morsels. However, you have to consider the fact that melting it and drinking it is still the best way to consume chocolate. You have to realize the fact that most people find it more satisfying to drink chocolate instead of consuming it in its solid form. In the winter, many Belgians melt their chocolates and drink it in order to get themselves warm.

Aside from getting warm, melted chocolates can also give you more satisfaction as it passes inside your mouth. It can release its full flavor and it can also be smoother and creamier in texture. So, if you want to eat chocolate, especially in the winter months, you should try melting it, put it in your favorite cup and slowly sip it. With every sip, you will want to keep it in your mouth as long as possible and never swallow it at all. This is how delicious Belgian chocolates are. If you are still skeptical about it and you have never tasted Belgian chocolates before, you should try and purchase one.

Since Belgian chocolates are considered to be the finest in the world, you have to expect it to be on the expensive side. There are quite a lot of Belgian chocolate brands available in the market today. And, naming two of the finest Belgian chocolate brands are Godiva and Callabaut.

So, if you want a Belgian chocolate that can be more satisfying to eat, you should melt it and drink it. A Belgian chocolate in a cup is better than a Belgian chocolate in a box.

Coffee Makers Are Big Business In U.s.

maschef — Thu, 02 Jul 2009 10:02:35 +0000

The average American drinks at least 3 cups of coffee daily. The United States is a leading coffee consumer with Americans drinking an overall 400 million cups of coffee each year. It's no wonder that coffee makers are one of the most sold products. The Cowboy Coffee Pot of the 1800's has evolved into modern, sleek machines that cater to the appetites of eager coffee drinkers.

Coffee is big business. Some reports state that coffee sales are increasing 20 percent every year. Specialty coffee (cappuccino, latte, etc) accounts for at least 8 percent of all coffee sales.

Who's Using Coffee Makers These Days?

The average American is said to drink an average of three cups of coffee daily. The average number of sales in a drive through coffee shop each day is 200 to 300 cups. More than 50,000 coffee shops are expected to be open by 2010.
52 percent of American adults drink coffee. This translates to more than 100 million people drinking coffee every day. That's a lot of coffee makers. Women tend to drink coffee to relax while men tend to drink coffee when they're trying to get something done.

When are the most coffee makers in use? 65% of adults drink coffee with breakfast. 30 percent of Americans drink coffee between meals and about 5% drink coffee with meals. 35 percent of coffee drinkers prefer their coffee black. 65% add sugar and/or cream to customize their coffee experience.

More than 18 billion dollars are on coffee each year in the United States. McDonalds is reported to take in $51 million each day just in coffee sales.

Americans are drinking more and more specialty coffees. Many are purchasing coffee makers that allow them to brew specialty coffees at home. Coffee maker manufacturers have risen to the occasion, creating increasingly sleek styled machines that brew great coffee quickly and easily. Pod coffee makers are used frequently by coffee lovers who want to indulge at home instead of driving to the coffee shop.

Pod Single Cup Coffee Maker

For coffee lovers who prefer a fresh cup of coffee each and every time, a single serving coffee maker is ideal. Basic single serving coffee makers can be purchased for less than a hundred dollars. High end single serving machines can cost hundreds.

Pod coffee makers use premeasured coffee pods to make 8 ounces or less of coffee in less than one minute. There is no hassle. Users simply fill the reservoir with water, drop a pod into the pod spot and push a button.
Some pod coffee makers feature adjustable spouts so that different sized mugs can be used with the machine. Larger water reservoirs are also an added feature on some machines.

Pod Coffee Makers quickly and easily brew a cup of coffee in less than a minute. Prefilled pods make cleanup a breeze. Removable parts are often dishwasher safe and limited warranties are provided by most manufacturers.

Coffee is an American tradition. Those who love the beverage take their coffee drinking seriously. The availability of coffee makers that allow users to make specialty coffee at home has tremendously increased the coffee drinking population.

Tea Bag

maschef — Thu, 02 Jul 2009 07:03:35 +0000

The tea bag was born when customers of a New York tea merchant started using small silk bags containing tea, like infusers. They placed these bags inside the pot, rather than emptying out the contents. The idea caught on and soon the first real tea bags made of gauze and, later, paper hit the market.

Initially, the tea bags came in two sizes, a larger bag for the pot, and a smaller one for the cup. Both the bags had a string knotted on the side. This helped in the removal of the bag.
The British, after an initial reluctance, started adopting tea bags after the material shortages of World War Two. The fact that teas bags did not need separate brewing over gas stoves added to their popularity.

The US, where the tea bags were invented, had taken a liking for them much earlier. This was because Americans believed that for tea to taste its best the leaves should be removed from the beverage.

Interestingly, barring a few high-end tea bags, most tea bags are filled with fannings, which are broken tealeaves, or tea dust. This is because tealeaves need space to swell, expand and unfurl. They also need to have a good water circulation around them, which is usually not possible in a cramped little tea bag. Hence, they lack the flavour of loose whole leaf tea.

But this does not in any way take away the flavor of tea. The tea bags still are a great way to make tea. There are many connoisseurs who find tea bags the most convenient, and fulfilling, way to make tea.

A big advantage of tea bags is that it gives the user a chance to make tea of his choice. Those who like light tea can remove the bag after dipping it in water a couple of times; those who like strong tea can keep it floating in their cups for a longer time. The flavor also depends on the mixing of milk. There are some who like to insert the tea bags into water that contains no milk; others want the infusion to occur after milk has been added to water.

Most airlines and railways have adopted tea bags as their preferred way of serving tea. Even international hotels give customers the choice of using a tea bag to make their cup of instant tea.

Milk And Fat And More Basics

maschef — Tue, 30 Jun 2009 20:07:35 +0000

MILK AND FAT IN BREAD

Milk is sometimes used as a part or as all of the liquid in bread. While it adds nutritive value and is thought by many persons to improve the texture, it is not absolutely essential to successful bread making. Whenever milk is used, it should first be scalded thoroughly. A point that should not be overlooked in connection with the use of milk is that the crust of milk bread browns more readily and has a more uniform color than that of bread in which water is used as liquid.

Like milk, fat adds nutritive value to bread, but it is not an essential ingredient. If it is included, care should be taken not to use too much, for an excessive amount will retard the growth of the yeast. Almost any kind of fat, such as butter, lard or other clear tasteless fats, or any mixture of these, may be used for this purpose, provided it does not impart an unpleasant flavor to the bread.

PROPORTION OF BREAD-MAKING MATERIALS

No definite rule can be given for the exact proportion of liquid and flour to be used in bread making, because some kinds of flour absorb much more liquid than others. It has been determined, however, that 3 cupfuls of flour is generally needed for each small loaf of bread. With this known, the quantity of flour can be determined by the amount of bread that is to be made. The quantity of liquid required depends on the quantity and kind of flour selected, but usually there should be about one-third as much liquid as flour.

The particular method that is selected for the making of bread, as is explained later, determines the amount of yeast to be used. If it is desired not to have the bread rise quickly, a small quantity, about one eighth cake of compressed yeast or 2 tablespoonfuls of liquid yeast, is sufficient for each loaf; but if rapid rising is wanted, two, three, or four times as much yeast must be used to produce a sufficient amount of carbon dioxide in less time. It should be remembered that the more yeast used, the more quickly will the necessary gas be created, and that, as has already been shown, it is the formation of gas that makes bread light and porous. In addition to flour, liquid, and yeast, 1 teaspoonful of salt, 1 tablespoonful of sugar, and 1 tablespoonful of fat are the ingredients generally used for each loaf of bread.

UTENSILS FOR BREAD MAKING

Necessary Equipment.–Not many utensils are required for bread making, but the ones that are needed must be of the right kind if the best results are to be obtained. It includes a mixing bowl and cover, a flour sieve, measuring cups c of standard size, one for moist and one for dry ingredients, measuring spoons , and a case knife or a spatula for measuring; a long-handled spoon for mixing; and baking, or bread, pans . Unless the table is such that it can be used as a molding board, it will be necessary to provide in addition to the equipment mentioned, a molding board of suitable size.

The mixing bowl may be an earthen one or a metal one. The size of the pans used and the material of which the pans are made should also receive attention. The loaves will be found to bake more quickly and thoroughly if they are not made too large and each one is baked in a separate pan. Pans that are 8 inches long, 3 1/2 inches wide, and 3 inches deep are of a convenient size. They may be made of tin, sheet iron, aluminum, or heat-resisting glass, the only requirements being that all the pans used at one baking be of the same material, because, as heat penetrates some materials more quickly than others, the baking will then be more uniform.

Convenient Equipment.–A bread mixer will be found extremely convenient by the bread maker who must bake large quantities of bread at one time and who has not a great deal of time to devote to the work. This labor-saving device can be used and, of course, often is used by the bread maker who makes only a small quantity of bread, as, for instance, two to four loaves.

A cooler, which consists of a framework covered with wire netting and supported by short legs, is also a convenient utensil, as it serves as a good place on which to put baked bread to cool. If one of these devices is not available, however, a substitute can be easily made by stretching a wire netting over a wooden frame.

What Are Some Vegetables Found In Mexico

maschef — Mon, 29 Jun 2009 18:23:35 +0000

Americans love Mexican cuisine. The cuisine usually found in America contains typical vegetables you can find in the states. There is a variety of vegetables not as known in America, but are grown and eaten throughout Mexico.

Jicama is a Mexican potato and also considered a turnip. It is a large, bulbous root vegetable with the roots getting as heavy as 50 pounds. Its flesh is thin and is brown and white in color. Jicama has a crunchy taste to it. The flavor is described as being nutty and sweet, with the texture similar to water chestnuts. In Mexico the vegetable is thinly cut and soaked with Mexican lime, and topped to chili pepper.

Nopales are another common vegetable throughout Mexico. It is a popular vegetable to eat during Lent. Nopales consist of fleshy, oval leaves that are from the nopal cactus. Their color can be anywhere from light green to dark green. They have a light, tart taste to them. The vegetable can be boiled or grilled. In Mexico you will see nopales cooked in scrambled eggs and even sandwiches.

Chayote is a gourd that once was the main food for the Aztecs and Mayas. Its skin varies from being white to pale green. The outside can be found smooth, wrinkled, or full of pricks. People prepare it similar to summer squash. It also is used in salads. Because the taste is mild, seasonings are sometimes added to strengthen the flavor.

Another vegetable that would be great added to a salad is the Mexican Gherkin.

It is a young cucumber that is picked when it is 1 to 3 inches in size. The vegetable can then be cut and added to salads, or other dishes. People also jar the gherkins adding vinegar and dill, which makes them pickled.

Many Mexican dishes have tomatoes added. One popular tomato is called the Mexican husk tomato. It was popular back in the Aztec and Mayan economy. The plant can stand 4 to 5 feet tall. The tomatoes are usually miniature in size. When the tomatoes are ripe the skin will be yellow, purple, and sometimes red, but that is a rare color for the tomato. It gives many different flavors from being acidy, to sweet with many seeds. The Mexican husk tomato is grown in the Summer time in temperate regions of the country. It also needs plenty of sun and not extremely wet soil. Once grown, they are cut and eaten raw, or added to different dishes such as a sauce called salsa verde which goes on meats or green chili peppers or used alone. They also are popular additions to salads.

These vegetables and others that are grown in Mexico can be found at food markets and Mexican grocery stores. Each vegetable has its own purposes and make great additions to dishes. It is great to experiment and see what you can do with them. Before you know it, you may be adding chayote besides tomatoes and avocados in your salad!

Chocolate Sucker Molds

maschef — Mon, 29 Jun 2009 14:16:35 +0000

Chocolate sucker molds have gone beyond those plain old lollipops. You'll find ones for all occasions and even no occasion at all. The kids can delight in munching a chocolate nose or brain, and for those really personal gifts, there's still more grown-up body parts!!

There's exciting themes available too. Ever have an historical one? What chocolate loving cowboy or girl could resist a Western style pop? Animal lovers can find ones to suit them also. If you want it, chances are good you'll find it. People may have different hobbies and interests, but most love chocolate and love it even more when it's in the shape of one of their favorite things.

Because of their incredible variety, chocolate suckers are gaining popularity as fundraisers for the PTA to local charities and non-profit organizations. Not only that, but who won't break into a big smile when receiving one as a special gift?

One thing you must remember when using these molds: they don't tolerate heat because they're made of a soft plastic that allows the cooled pop to come out easily. Be sure your chocolate is warm when pouring and wash your molds gently with warm water and soap afterwards. They're also very fragile, so be sure to store them in a place where heavy objects cannot be placed on them.

For fascinating assortments, check your favorite neighborhood craft store or take a peek online at www.tcbsupply.com, www.candyplus.com or www.sugarland.com

Green Tea

maschef — Mon, 29 Jun 2009 12:55:35 +0000

When it comes to flavor there are few teas that can match green tea. This tea, which comes from the Camellia sinensis plant, is produced mainly in China, Japan and India and has addicts world-wide.

The special green tea flavor comes from the way this tea is manufactured. The tea leaves, after plucking, are placed in a metal pan over a hot flame to make them soft and pliable. The heat also destroys the fermentation causing enzymes. The leaves are then rolled on heated trays to reduce the moisture content, sorted and packed for shipment.

The brewing of green tea differs from other teas. The leaves are never boiled. Instead hot water is poured on tea leaves kept in the infuser or teapot. The ratio should be one teaspoon of tea for every 6 oz. of water, and the brewing time should be from two to three minutes. The tea is ready for drinking when the tea leaves unfold and settle down on the base of the teapot.

The green tea is a delicate tea. It should be stored in an airtight container away from heat, moisture, and light. The tea life is also enhanced if the leaves are dark colored or are tightly rolled.

There are four main criteria that are used to categorize green tea. These are: rolling style used in their preparation, flavor, region from where they come and their grade or quality level. Some popular brands of green tea are Young Hyson, Gunpowder tea, Genmaicha, Hojicha, Sencha, Dragonwell and Lung Ching.

Green tea contains much less caffeine than coffee or chocolate or even black or oolong teas. It also contains Vitamin C in a good amount, several B Vitamins, Vitamin E, minerals like magnesium, potassium and manganese, fluorides and antioxidants like polyphenols, including many different catechins and flavonoids which act as bodyguards and are responsible for the tea's astringent flavor.

There is a small body of research to indicate that this tea can be used in the treatment of cancer and to lower cholesterol levels and stress. Other studies are also looking at the antibacterial effects, antiviral activity, and the tea's ability to stimulate the immune system.

These health benefits have prompted an increase in not only the sale of green teas but have also prompted the development of many new products containing this tea. Many products like candy bars, hair care products, body lotions and sunscreens now include green tea as an important ingredient.