Archive for March, 2010
It used to be that a coffee machine had to be a sizeable investment. However, there are now economical options that you can often find for around $20. With affordable options like this available, it begs the question why anyone would venture to spend hundreds of dollars on a premium model like a Saeco espresso machine. While to the uninitiated the difference in machines may seem trivial relative to the price, there is good reason for the coffee connoisseur to spend the extra cash.
When it comes to coffee machines, you tend to get what you pay for. A basic drip coffee machine will brew a cup of coffee; a top grade espresso machine has a myriad of peripheral features that allows you to brews gourmet concoctions. Some of the features that you can expect on a Saeco machine include a digital control panel, easy-to-use configurations, milk frothing and several other coffeehouse luxuries.
Any coffee addict knows the problems that lime and calcium can cause in your machine. While using vinegar or some other household cleaner will help the problem, a descaler is the only surefire way to eliminate the deposits and prevent future buildup. Not only will the descaler clean your machine completely, but it also won’t leave any residue or aftertaste.
Premium descalers, such as Durgol, use a proprietary blend of ingredients to create their cleaning formulas. Like most cleaning products, the main ingredient in a descaler is water. Some sort of acid usually follows this on the ingredient list, as well as a combination of other chemicals and cleaning agents.
Most mornings, I simply take a quick shower, fill my thermos with coffee and am out the door in less than 15 minutes. After my last trip to the doctor, however, he said that my eating habits were awful and that I needed to start eating breakfast. This was unwelcomed news, as I am definitely not a morning person.
I realize that it is probably advisable to heed my doctor’s advice, so I’ve endeavored to eat breakfast every morning. Since cooking a gourmet meal from scratch is out of the question for me, the night before I prepare all of the food and season everything with my Cilio pepper mill. That way, all I have to do in the morning is throw the food on the stove for a few seconds.
This weekend I am hosting a small brunch for a few of the ladies from my book club.Once a week, we congregate at someone’s house to discuss the literature assignment for the week, and this time the onus of hosting fell upon me. I don’t really mind, however, as I love to get in the cook and entertain.
I am also excited to show off my new espresso machines that my husband bought me for Christmas. They have the capacity to churn out enough coffee to satiate a small army, but so far, I have only used them for him and myself. Admittedly, I have been so caught up in the preparations that I haven’t even glanced at the book yet; I will probably just have to scour the internet for some Cliff Notes and a quick synopsis.
After you’ve been using your espresso machine for a few months, chances are you will notice some changes. Perhaps the machine doesn’t brew as quickly as it used to, or the coffee may have an acrid taste. This is particularly common in areas that use hard water, as it has a higher mineral content.
When this build up occurs in your machine, it is often referred to as lime scale. The minerals tend to collect in the areas that are in contact with heat, such as the boiler and pumps. There are several methods to remove these deposits, but the easiest and most effective solution is to use a decalcifier such as Durgol.
There are literally thousands of spices and flavor combinations that are used in cuisine today. From the zesty and spicy flavors from Central and South America to the rich and decadent recipes from Italy, our taste buds are constantly exposed to new and exotic foods. With all of the options now available, many people overlook to of the most basic spices: salt and pepper.
Regardless of the cuisine you are eating, salt and pepper mills are virtually always on the table. When experienced chefs refer to the seasoning of the food, they typically aren’t referring to spices like coriander, thyme or cayenne, but simply the amount of salt. So while it may be exciting to experiment with unusual spices, don’t neglect that time-tested staples, salt and pepper.
There are dozens of takes on the cappuccino, but before you try to get too fancy, it is important to master the basics. Cappuccino makers, like all appliances, each have their own traits and quirks, so it is important to get familiar with your machine. Here is a basic cappuccino recipe to help get you started:
~As a starting point, you will want three equal parts of espresso, steamed milk and frothed milk.
~Once the milk is freshly frothed, let it sit so that the foam separates from the rest of the milk.
~Pour the steamed milk in the bottom of your cup, and then slowly add the espresso on top.
~Finish by topping with the frothed milk.
One of the simplest and time-honored breakfast foods is a bowl of oatmeal. In its most basic form, oatmeal is simply oats and water that are heated together. While this combination will create a nourishing and fulfilling breakfast, there are dozens of variations on this staple food.
You can dress your oatmeal up with a multiplicity of add-ins and create your own unique flavor profiles. One of my favorite adaptations is adding bananas, cinnamon and peanut butter to my oats. Also, adding a few pinches of salt from your Cilio salt mill will help to draw out the flavors. Oatmeal serves as a blank canvas, allowing you to add virtually any combination of flavors.
As with most things, the best way to keep your coffeemaker performing to its potential is to clean it regularly. There are several options for this, but one of the most widely practiced is using vinegar. The process is quite simple.
Start by running a cycle of vinegar through your coffee machine, and stopping it three-quarters of the way through to let it soak. Once this is done, repeat the process with clean water before brewing your next pot. If you are like me and neglect your machine, chances are that there is some considerable buildup and mineral deposits impeding the flow. When this happens, you will need an espresso decalcifier to get your machine back in working condition.
The omelet is one of the quintessential breakfasts in the American kitchen, but many people are intimidated by this simple meal. Most of these fears are derived from the infamous fold over, which, I admit, will take some time to master. Here is a simple omelet recipe to help you get some practice.
1. Since it’s a quick process, have all your ingredients ready by the stove before you start cooking.
2. Use nonstick cookware and add a little butter or give the pan a quick coat of nonstick cooking spray.
3. Add a tablespoon or two of water (not milk — that burns!) to eggs when beating them. That’ll make for a fluffier omelet.
4. Add the eggs to the pan, give them a stir, let them firm up a bit, then add your choice of fillings on one side.
5. Just when the eggs have solidified, slide the omelet onto a plate and carefully fold it over.
6. Finish the omelet with some pepper and salt from your salt mill.