Baking used to be something which was popular and almost every girl was taught how to bake and cook. These days it seems that the art of baking is fading away and many people find it difficult to manage even the simplest cooking. This is why I was glad to see my nephew trying out some baking in the holidays and he produced some amazing results by following an easy clotted cream recipe along with a homemade toffee apples recipe. This is the simplest pear and Pear and Chocolate Tart Recipe which he perfected. Continue reading
HABITS after spending large amounts of food so it is put in the refrigerator. In fact, different types of food, storage is also different in the refrigerator to keep it fresh.
Following proper food storage location in the refrigerator.
Fruits and vegetables
Fruits and vegetables can last longer when stored in damp places. Keep container in the fridge, which is in the fruit and vegetable drawers.
It’s also important to separate the storage of fruits vegetables. Most fruits out of gas called ethylene, and many types of vegetables that are sensitive to the gas, which easily rot.
Most importantly, do not also store fruit or fresh vegetables to an airtight container as it will make it wilt and rot quickly. Instead, dispose of vegetables and fruits that are bruised or rotten so not to contaminate others.
Put the milk and yogurt on the shelf above the refrigerator or the center. Keep dairy products from strong-smelling foods which can damage it.
While, put eggs on the lower shelf so as not to lose moisture or absorb unwanted flavors. Such as fruit and vegetables, cheese needed a warm place, so it should be put in the drawer with the right humidity.
Meat and seafood
Meat and seafood should be stored in the bottom of the refrigerator shelves. Make sure the food is always separate from other foods to prevent cross-contamination.
Seasoning will not last long in the refrigerator due to frequent use, so you should place it on a shelf in the refrigerator where the temperature is always fluctuating up and down.
In order to be able to enjoy the rest of the food before it spoils, place it on a shelf where you can see it, such as the top or middle shelf. If you’ve passed four days and you do not eat it, put it in the freezer to keep them fresh or you should discard it.
When the weather outside warms up, the kitchen can be a terrible place to be. There are many things you can do however, when it comes to cooking a nice home made meal that doesn’t require traditional stove top or oven cooking. Learn to utilize some of the lesser heat producing equipment in your kitchen, such as the crock pot, in order to truly beat the summer heat and keep your cool while preparing a nice hot meal for friends and family. Continue reading
Have you ever felt tired and stressed out from work and by the time you get home you see your three children running towards you asking you to play basketball with them? You refused and promised them that you will after you take you rest.
Instead of disappointing your children, why not say, “yes” after all? You will be surprised by the amount of energy you will have after that 30-minute activity.
Did you know that by exercising at a moderate pace for only 30 minutes, you would feel a lot better, mentally? It has been proven that this improves the appetite and sharpens your style in problem solving. Not only that. You will also feel that it is easier to sleep at night if you do moderate exercises even for only 30 minutes every day.
What are the benefits of regular exercise? It promotes self-discipline and has a positive impact how you perceive life. Exercise helps in lifting your spirits and getting you out of any depression. For first timers, it can be done for 15 minutes for 2 to 3 days a week. You can increase the time you spend once your body gets tuned up for it.
DON’T you ever force your body! If you get hurt, then stop. You can take a break from exercising for a few days and then you can start again but you need to start from day 1.
Here are some moderate exercises you can do and enjoy:
1. Do the Walking. Make use of your surroundings. You can walk your dog, with your partner or child. Encourage your family to do the walking exercise daily and you will find yourself burning calories while enjoying the surroundings and getting enough sunlight that is also good for your body.
2. Discover the wonders of Yoga. Yoga is one effective exercise that energizes not only your body but also your soul. You may want to learn even the basic yoga positions that are not too complicated but proven effective. A five-minute yoga exercise can perk you up and recharge your body with the energy you lost for the whole day. You relax and at the same time you stretch!
3. Engage yourself into sports. Play basketball, football, baseball, tennis or badminton. Many doctors have recommended sports as an effective way to stay fit and healthy. Sports can also be done in moderation. Do not take it seriously. Shooting basketball with a friend is one moderate exercise that is also considered a sport.
4. Join exercise programs at work. If you still do not have exercises programs at work, then why not start it? You can talk to your boss about it and start with your colleagues. You do not only lose calories but it is also one good way to bond with them. This can be done 30 minutes, 3 times a week.
5. Exercise while doing household chores. Gardening, raking leaves, lawn mowing, doing the laundry, vacuuming and car washing are effective moderate exercises at home. Make use of these chores to sweat and burn calories. Instead of using machines and gadgets to perform these chores, why not do it with your hands and lose some fats?
Making exercises as part of your daily routines will surprise you of how much calories you will lose. Doing these moderate exercises of the same amount every day can burn 150 calories up to 1,000 calories a day!
A barista is an interesting profession very suitable for socially-minded people who like to talk, meet people, listen to stories and enjoy the memories of special “coffee moments.” One of these special memories is the story of a cup of Kopi Luwak coffee that a coffee patron shared with a barista friend.
The coffee patron was very specific in his order of genuine gourmet Sumatra Mandheling coffee. He sighed at the absence of Kopi Luwak on the coffee menu. Kopi Luwak is among the most expensive coffees in the world. For this reason, it is not something a coffee shop would feature for regular consumption.
However, the coffee patron said to the barista, “…you realize how delicious coffee really is when you taste a cup of genuine Kopi Luwak coffee as I did during my travels in Sumatra. It is a paradox to learn that a Paradoxurus or “Luwak,” basically a little mammal that goes unnoticed and is not very beautiful, produces “animal coffee” for which humans pay hundreds of dollars per pound! Sumatran locals call the little mammals “Luwak.” Paradoxurus is their scientific name more fitting for the high priced coffee droppings collected to make this marvelous coffee. These animals live in the trees in Sumatra. One of their favorite foods is red, ripe coffee cherries. Interestingly, they eat the cherries, bean, everything. Once the coffee cherries get to their stomach, the animal’s body produces enzymes and gastric juices that process the beans.
A scientist from the University of Guelph, Ontario, Canada, Doctor Massimo Marcone, ran scientific tests on Kopi Luwak coffee. This scientist proved that proteolytic enzymes penetrated into all the “Luwak” beans. This is what causes substantial breakdown of storage proteins and reduces the caffeine level in this special coffee. Apparently, these animal enzymes prevent bitter taste and caffeine jitters. The “Luwak’s” stomach is almost like a natural “coffee mill.” When the beans exit through the animal’s digestive system, the beans are still intact.
The animals move primarily at night. They creep along the branches of coffee trees. The animals sniff the coffee cherries and pick only the reddest and tastiest ones. They chew the exterior of the cherry but swallow the whole beans. Amazing to think there are Kopi Luwak farmers who follow these creatures through the Sumatran forests. The beans stay in the animals’ stomachs for about 36 hours before they come out. The farmers are familiar with the “Luwak” territory so they scour the grounds for animal droppings to collect. The farmers clean the beans thoroughly. Then they can roast the beans and grind them just like any other coffee. Funny to think that the origin designation for this coffee is “Kopi Luwak.” The price tag is a high one but worth every sip!…”
The barista nodded and the coffee patron continued. “…Aah! Kopi Luwak coffee: rich and strong aroma. Full bodied like no other coffee, almost “syrupy” and with a hint of chocolate taste. It is coffee that lingers on the tongue with hints of malt coffee. A shame the production is so low, only about 500 pounds per year. But you know, it is not the only fruit digested by an animal, excreted and then collected for human consumption as a pricey drink. There are others….”
The barista said, “Really, did not know that.” The coffee patron replied, while taking his last sip of Mandheling gourmet coffee, “…In Brazil, they have Jacu Bird Coffee. In Vietnam, the weasel is what produces Weasel Coffee. I find “Luwaks” prettier than weasels, don’t you? In the Philippines, the ‘civet” (a “Luwak” by another name) produces Kape Alamid Coffee. I could go on and tell you about the Argan oil story, a tale of nuts and tree climbing goats from Morocco. But, it is late and I need to go. By the way, the Sumatra Mandheling coffee was great!…”
Yes, genuine gourmet Mandheling Coffee tastes great and it is available for the asking. Go ahead; treat yourself to a cup of this delicious specialty coffee!
When it comes to cooking, it is important to keep in mind that everyone started somewhere. I do not know of a single person who was born with a wooden cooking spoon and ready to go. There is a lot of learning that must be done in order to become a prolific cook and then there is always room for improvement. Not only do you need to begin with the basics when it comes to cooking but you almost need to begin again when learning to cook a new cuisine such as Chinese, Thai, or Indian food. Continue reading
Our bodies react in different ways to the different types of food and supplements we consume. Taking an anabolic steroid has the potential to enhance your performance but you also need a good diet to help sustain your muscle growth and fitness level. The following foods are ideal for doing just that:
- Meat – as long as it’s lean. Weight lifting requires protein and lean meat is a fantastic source. However, red meat and processed red meat have been shown to have health risks, so going with protein sources such as chicken and turkey are the healthier choice.
- Dairy – as long as it’s low-fat. Not only does dairy have the muscle-building amino acids found in protein, it also has calcium which is ideal for both muscle and bone maintenance. Skim milk powder is a popular option for weight lifters. It can be easily added to protein shakes and also provides vitamin D, another important element in bone health.
- Seafood and fish-Oily fish such as salmon and sardines are a rich source of Omega-3 fatty acids which are extremely important for overall health, especially for the brain and heart. Shrimp and crab provide iodine, a mineral essential for body growth and development. Avoid large fish including shark, swordfish and tilefish which often have high concentrations of mercury and other pollutants.
- Vegetables – It’s not all about the meat and protein. Weightlifters still need plenty of a wide variety of vegetables in order to get the antioxidants and nutrients the body needs for energy and protection from free radical damage. Vegetables are packed with anti-cancer agents and are essential for good health.
- Red wine – A glass a day for women and two for men is perfect for getting the heart-healthy benefits of resveratrol and other antioxidants.
You can always buy anabolic steroids but be sure to eat a healthy diet for maximum effectiveness.
Corn silk may now be associated with a healthy lifestyle and medicinal benefit, but, as an adolescent, my memories of the use of corn silk was as a cigarette alternative. I have been told tales of those people in the Dirty Thirties who regularly rolled this dried corn fibre into cigarette papers, since tobacco was prohibitively expensive. While I do not recommend this practice today, the anecdote illustrates that desperate people use creative tactics to achieve an end. Continue reading
Depending on the day, coffee is either the number one or two most consumed beverage in the world. It is enjoyed daily by hundreds of millions of people in virtually every country around the globe.
Many fresh roasted coffee lovers have no idea how their favorite morning cup of coffee is ‘made’. This article briefly explains the process of roasting gourmet coffee beans and how those wonderful flavors and aromas’ get into your morning cup!
It takes around fifteen to twenty minutes to roast gourmet coffee beans using a typical small commercial gas roaster. The usual rule-of-thumb is the quicker the roast, the better the coffee.
Short roasting retains the largest percentage of the gourmet coffee bean’s aromatic properties. Slow roasting gourmet coffee beans results in the beans baking and usually prevents them from developing fully. Also slow roasting normally won’t produce bright roasts and typically makes the beans hard instead of brittle even after the color standard has been attained.
Gourmet coffee beans have varying degrees of moisture when they are green or raw. The best fresh roasted coffee is created by first starting the roasting process with a slow fire until some of the moisture has been driven out of the bean. If too much heat is used at the beginning of the roasting process there is a high risk of “tipping” or charring the little germ at the end of the bean which is the most sensitive part of the bean.
“Kissing The Cheeks” of a gourmet coffee bean is caused by loading too many beans in the roasting cylinder at one time and revolving the roasting cylinder too fast. This causes some of the beans to ride the cylinder walls for a complete revolution instead of falling off the sides into the cylinder as it revolves. As a result one face of the gourmet coffee bean gets burned or ‘kissed’.
There are no universal standards for coffee roasting. Because roasting is part ‘art’, a roaster will develop a personal blend and roast combination and establish that blend/roast combination as a sample ‘type’ to be used as the in-house standard the next time a batch of that blend/roast is roasted. Coffee drinker’s tastes run the entire gambit of roasting possibilities, from light roasted to extremely dark roasts.
Many roasters use the following roasting classifications:
- Full City
A city roast is a dark roasted bean. A full city roast is a few degrees darker yet. A French roasted bean is cooked until the natural oil appears on the surface. And an Italian roasted bean is roasted until it is carbonized so it can be easily powdered.
In the United States, lighter roasted beans are favored on the west coast, the darkest roasts are enjoyed in the south and a medium-colored roast is the primary roast enjoyed on the east coast. Coffee drinkers in Boston especially enjoy cinnamon roasted coffee.
Coffee loses weight during the roasting process. The amount of weight lost varies according to the degree of roasting and the nature of the bean. Green beans, on average, loose sixteen (16%) percent of their weight during the roasting process. Typically one hundred pounds of coffee in the cherry produces twenty-five pounds in the parchment. One hundred pounds in parchment produces eighty-four pounds of cleaned coffee. And one hundred pounds of cleaned coffee produces eighty-four pounds of fresh roasted coffee.
During the roasting process the gourmet coffee bean undergoes both physical and chemical changes. After it has been in the roasting cylinder a short time the color of the bean turns a yellowish brown which gradually darkens the longer it is cooked. Likewise as the beans heat up they shrivel up until they reach the halfway point of the roasting process called the “developing” point. At this stage the beans start to swell back up and “pop open” increasing their physical size by fifty percent. When the developing point is reached the heat is turned up and the roasting is finished as quickly as possible.
“Dry” and “Wet” Roasts
A coffee roaster uses a utensil called a “trier” (it looks like an elongated spoon) to check the progress of the beans often during the roasting process. The trier is slipped into the cylinder taking a sample of the roasting beans and compared to a type sample. When the coffee has reached the desired level of roasting the heat is shut off to “check” or stop the cooking by reducing the temperature of the coffee and roasting cylinder as quickly as possible.
In the wet roast method the coffee is sprayed with water while the roasting cylinder is still revolving to cool the beans and stop the cooking.
In the dry roast method the beans are poured out of the roasting cylinder into a large colander type basket where they are stirred rapidly while air is blown through the beans to cool them down as quickly as possible to stop the cooking.
Excessive watering of coffee in and after the roasting process to reduce shrinkage is typically frowned upon. “Heading” the coffee or checking the roast before removing it from the roasting cylinder is considered a legitimate practice.
When water is used to quench the roast and stop the cooking most of the water turns to steam and does not get absorbed by the beans. However the beans do tend to swell slightly and brighten the coffee. Even though some water is used to check the roast it is still considered to be a “dry roast”.
It is doubtful that more than a handful of American coffee roasters use an absolutely “dry” roasting method – it is difficult to maintain consistent results from one batch to another and usually doesn’t provide the best possible product. The term “dry roasted” has been abused for years by coffee company marketing departments. Of course “dry roasted” coffee as described above will always make better coffee than beans that have been soaked with water but the word “dry” needs to be defined as to what exactly that means among roasters before the term can provide any real meaning or value to consumers.
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