Y Milk Shakes and Smoothies. Miss Ginsu: Sharp Culinary Tips, Recipes & Advice. This post marks Day 12 of Miss Ginsu's 2007 Advent Calendar.
To click into other days and other projects, use the calendar page to navigate. The dank, dark days of December are famously crowded with cocktail parties. Cocktails and latkes for Hanukkah parties, cocktails and pigs in blankets for Christmas parties, cocktails and blini for New Year's Eve. Aside from the sleek glassware and ostentatious garnishes, my favorite aspect of the cocktail is the stories that follow in the wake of every highball, martini, gimlet and toddy out there. To follow the history of cocktails is to dive down a fascinating rabbit warren of nooks, crannies, characters and concoctions. My obsession of the moment is with bitters. You can make bitters? Yes, Virginia, you can whip up your own homemade bitters. The second known printed reference to cocktails comes in the May 13, 1806, edition of the Balance and Columbian Repository of Hudson, New York: Hardy har har.
Or be generous... 1. Rodney Valdez's Recipes for Making Kvass Page. Kvass. Latte Art Guide. You waited for it, now you got it.
On top of my words, you're also going to see a lot of examples of some really first rate latte art done by some of CoffeeGeek's members. I'm just completely amazed, excited and impressed by what the cronies around here are capable of - serve me a drink anytime folks! You rock, and you show the rest of us that latte art is achievable. So let's get into it. The Holy Grail is here - Latte Art. Instructions for Frothing Milk. Most places that serve cappuccinos in the United States have not trained their baristas in the art of properly frothing milk.
The foam that they create is usually a dry, tasteless, large celled collection of bubbles that sit on top of the espresso like a meringue. With a little care, you can create steamed milk that is velvety smooth like the texture of wet shaving cream. The bubbles will be so small that you can barely see them! This is the way its supposed to be, because this way, it will blend with the espresso, creating a harmony of the flavors instead of a dry, tasteless cap floating on top. First off, its important to start with cold milk thats just out of the fridge.
Pour the milk into the steaming pitcher until it is just about 1/3 of the way full. A stainless steel pitcher works best. Also, in the beginning, use a thermometer to get the milk to the correct temperature of 145°F. The Technique: Purge the steam wand onto a damp towel by releasing the valve for a few seconds. How To Make a Perfect Cappuccino in 5 Minutes-Espresso Machines, Espresso Coffee, Espresso Beans and More!
Nothing is worse than starting the morning with a bad cappuccino.
Once you learn the right way to make a cappuccino, it’ll never happen again! What is a cappuccino, though? It’s simply an espresso that is prepared with hot milk and foam. It differs from a latte in that it isn’t prepared with as much milk and foam. Online Tea Vendors in the UK - Badger & Blade. Square Mile Coffee Roasters - Welcome. Choosing a Semi / Auto Machine.
When purchasing their first serious espresso machine, people usually choose either a semi automatic or automatic model.
Before I even delve into what to look for in these machines, I want to clear up some confusion that may exist over nomenclature used by consumers, vendors, and advertisers. There are four classes of espresso machines; that is, machines that produce authentic, modern-day espresso: Manual Machines. These are described extensively in the next section. Semi Automatic Machines. There is a fifth type of machine often (mistakenly) called an espresso machine; these are the steam driven machines marketed by companies like Krups and Braun, usually found for under $100. In addition, there are three subclasses for each machine type.
Three Subclasses. Articles-Espresso Machines, Espresso Coffee, Espresso Beans and More! Espresso Machine Reviews, Coffee Grinder Reviews, How-Tos and Discussion Forums. Freshly Roasted Coffee Beans from Has Bean Coffee. How to Use a Pour Over Brewer. When you're the senior editor of CoffeeGeek, sometimes you get into a state of mind where you think "so and so" is a no brainer - brewing with this method or that should come as second nature to everyone.
But then you get to read all the email generated by you being the Senior Editor of this website, and you realise that no, what comes natural for some is really something new for other people. The other day I was chatting with one of the members on the board - someone who knows a good deal about espresso, their first and true "love" in coffee... and we started talking about pourover filter coffee makers. I quickly realised that this espresso fanatic didn't know how to properly use one. He was complaining about how the coffee was weak and sour. His method was close, but not quite - his measurements were off, he didn't stir the "slurry" (I'll get to that, promise!)