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    The ins and outs of coffee

     

    Coffee is a big money maker in the world and has changed the way that people approach life all over the world. There billions of people who use coffee for various reasons, but mostly either for a pick me up or because they really do enjoy the taste of the coffee. You will find that the legends that are about the coffee plant goes clear back to 500 BC where it was discovered in Ethiopia. It was then brought to Arabia and that is where coffee got it’s name. During the renaissance, you will find that not only did coffee because an art, but it was almost commercially produced. By the end of the renaissance and that beginning of the 19th century, coffee became something that was drank all over Europe, Asia, the Middle East, and both the southern and northern America. It was also something that all classes could afford too. Then there were some people who thought that it had health effects of miracles. It was claimed that it could make a couple have a baby by making the man more fertile, however, it has been theorized that caffeine stimulates the sperm. Then there were some studies that proved that diabetes could be helped by coffee because it will reduce cirrhosis of the liver and could help with the way that people are affected by asthma. You may also find that coffee has been claimed to have antioxidants much like wine. However, there are still any things about coffee that you should pay heed to when it comes to the amount that you use. You need to learn how to weigh the pros and the cons. Coffee is a diuretic and it will encourage the body to take frequent pit stops, but it could also lead to some long-term damage to the nervous system. Regardless of whether coffee is good for you or if it is bad for you, there are always going to be true coffee drinkers. You will find that it has become quite a moneymaker and is the second largest moneymaker next to oil. It is traded on many of the stock exchanges and there are billions of dollars made in coffee each year. There are many ways that you can use the coffee and there are many different types of coffee grown all around the world, however, you will find that there are many opportunities yet to come so that you can try them all.

         
    The iron chef

     

    Do you remember that old television series about cooking called “Iron Chef” which ran from 1993 to 2002? Since over 300 episodes of that show have been aired (and are still actually in syndication today), I’m pretty sure that anyone remotely interested in the culinary arts will remember that show. So, who was your favorite chef on that landmark cooking program? Chances are, you will select Chen Kenichi, better known as Iron Chef Chinese. Kenichi was the only Iron Chef to be on the show from start to finish. In addition, Chen won the Iron Chef competition 67 times and is now widely regarded as one of the great chefs of the world. Born on January 5, 1956, Chen is actually the son of another great chef, Chen Kenmin, who is known in Japan as the father of Sichuan cuisine. You can tell his father’s influence on Chen by his choice of his special dish, “Prawns in Chili Sauce,” which was inspired by a similar dish introduced by his father in Japan. Naturally, where several generations of excellence are involved in the same area of endeavor, comparisons between father and son are inevitable. The same applied to the Chen father-and-son combo as well. But the spectacular success of the younger Chen on the Iron Chef series has established in many minds that he is the superior chef between the two. Since leaving the show, Chen has continued to be a successful chef. He currently runs the restaurant chain Shisen Hanten in Japan, which is a huge commercial success, with outlets in Akasaka, Ikebukuro, Roppongi, Tokushima, Kure (Hiroshima Prefecture), Matsuyama and Hakata Ironically, it was the success of Chen’s restaurant chain that almost prompted him to leave the show. Ironically, and this is a little known story, it was Chen’s rival on the show, the so-called Iron Chef French Hiroyuki Sakai, who prevailed up Chen to stay, smartly pointing out that the show would not be the same without Chen aboard, which was probably true. The two rivals shook hands and agreed as gentlemen that if either one of them left the show, so would the other. Both great chefs honored the gentleman’s agreement until the very last episode of the show’s decade-long run.

         
    The joy of gourmet chocolate

     

    Like a fine wine, gourmet chocolate is the thing to which our palates instantly respond – ruining us forever for the average store-sold candy bar. While it’s true that chocolate of any variety will surely bring joy to the consumer, gourmet chocolate delivers a special treat for the taste buds. But, as would be expected, it can come at a price. Gourmet chocolate can not be defined but rather must be experienced. What may be considered gourmet to some may be perfectly ordinary to another; in short the term ‘gourmet’ can be more than a bit subjective. But most chocolate enthusiasts agree that gourmet chocolate falls within the boundaries of that chocolate that is prepared with a certain level of care and an eye towards quality. Such quality includes the highest percentage of cocoa butter. In many cases, a certain amount of cocoa butter is removed from the chocolate and replaced with vegetable fat. This significantly compromises the quality of the chocolate. Truly gourmet chocolate will contain the highest amount of cocoa butter – followed by sugar. Sugar should never be the first ingredient listed on chocolate. Gourmet chocolate often derives from highly regarded chocolatiers who have built their business on using quality ingredients. Many are family businesses passed down from generation to generation. This is not to say that factories can not produce gourmet chocolate, but it stands to reason that the more personal attention the chocolate making process is given the higher quality the finished product. Many reputable chocolatiers pride themselves on their handmade chocolate and for those who taste it the effort is difficult to argue. Gourmet chocolate runs the price range from astronomical to quite manageable. Regardless of your budget, with a little research – and a lot of tasting – you can find a delectable gourmet chocolate that’s just right for you.

         
    The joys of refrigerator cookies

     

    Baking cookies seems to fill the house with a sense of well being and peace. Perhaps it is the smell of butter, vanilla, and spices emanating from the hot oven. Maybe it is the love and caring attention that is evident in cookies. Home, love, and cookies seem to go together. Consider refrigerator, or icebox, cookies. They are the most convenient cookie. Drop cookies are quick cookies; refrigerator cookies are convenient cookies. Refrigerator cookies can be made up ahead of time--even months ahead--and stored until ready to bake. Baking up those stored refrigerator cookies is mess free, takes little time, and you only need to bake what you need for the moment. Refrigerator cookies are also attractive cookies. Nothing beats the uniform slices and consistent shape of refrigerator cookies. To keep that uniform shape, slice while the dough is still cold and firm and turn the log after every few cookies to keep the log round. If the cookies have a flat edge, mold them back to shape with the curl of your finger before baking. Roll the refrigerator cookies into logs (or blocks) as directed in the instructions then wrap them in waxed paper and aluminum foil. The logs can be refrigerated for a week or frozen for months. When you are ready to bake, remove the logs from the refrigerator to unthaw. It's easier to slice a log that is not completely thawed and the cookies bake fine--though you may need to add another minute or so. There are all kinds of refrigerator cookies for you to consider. If you feel fancy, make pinwheels or checkerboard cookies. You can make delicate sugar cookies or shortbread cookies or pecan sandees. You can frost them or squeeze a little fudgy frosting between two for sandwich cookies. Peruse the recipe books or cruise on line and you’ll find enough interesting refrigerator cookie recipes to keep you busy for years. Copyright 2003-2007, The Prepared Pantry ( prepraredpantry ). Published by permission

         
    The joys of sauvignon blanc

     

    To many people, if you say you want a white wine, they think Chardonnay. And while the Chardonnays of many vineyards are delightful, light and tart presenting a rich body and smart nose, many others are awkward, sour or overpowering. These latter ones, and the somewhat unpredictability of the varietal has caused me to search for an alternative, a more reliable alternative, to the ubiquitous Chardonnay. I should say here that most California Chardonnays, and some South African ones, are absolutely wonderful, well-crafted wines with nuanced and multi-layered flavors that entertain without overpowering. However, there are those others.... So I began my quest for the Chardonnay alternative. I learned to enjoy Pinot Grigio, which offers a lovely contrast to the Chardonnay grape and intend to write another article extolling its virtues, which are many. The German whites, Riesling, Liebfraumilch, etc. tend to be too sweet for my tastes, though they are very popular and many people find them quite charming. Then a friend encouraged me to try a New Zealand Sauvignon Blanc. I had tried this varietal before, but it was European in origin, and consequently expensive and frankly, I didn’t find it terribly remarkable. But, this friend of mine is rarely wrong in matters of wine-loving interest, so I trudged to the local wine store and positioned myself in front of the New Zealand section. After a few moments, my eye was caught by a label that I felt was light-hearted and interesting enough to merit my attention. The bottle was not terribly expensive at $9, so I snatched it up and dashed home. It was a summer evening, and that night’s dinner was a light pasta salad with vegetables, feta, black olives and fresh tomatoes in an olive oil and garlic dressing. I had chilled the wine thoroughly, though not overly, and popped the cork expectantly. Pouring myself a small portion, I sampled the nose of the wine and was greeted by the most amazing and almost overpowering freshness of citrus. In fact, not just any citrus, but strong grapefruit. The smell was so specific and strong that I read the entire label of the wine again to make sure that this was indeed grape wine of the variety Sauvignon Blanc with no additives or flavors beyond just the wine. I was startled at the strength of the grapefruit scent and had to know if it extended to the flavor of the wine. I took a small bit in my mouth and breathed in over it. And while the flavor was redolent with grapefruit, it was not overpoweringly so. In fact, this was an absolutely charming wine with power, nuance, and grace. The citrus quality provided a freshness that I can barely describe except to say that I now enjoy this wine regularly as one of my absolute favorites. Since then, I have sampled many vineyards’ Sauvignon Blanc offerings, and found them to have varying degrees of success. Frankly, my experience has been that Chile produces drinkable, but inferior bottles of this variety, while Australia and New Zealand seem to have mastered the graces of this delightful grape. South Africa, Europe and California are uneven in their efforts and can range from the masterful to the amateur without any noticeable indication by price or availability. Frankly, this variety has become my very favorite and I seek it in all its forms whenever I can. I encourage you to try it with a nice, light chicken dinner or avocado salad.

         
    The joys of white wine

     

    Red wines have been very popular lately, thanks to medical reports about their antioxidant and heart-protecting properties. It's true that red wines are amazing, but that doesn't mean the other less noticed kinds of wine are bad. White wines are in fact divine, when it comes to their subtle aroma and taste it's more than the senses with a right amount of sweetness and delicately combined with mild sources. Wine service at a nice restaurant can be an unneccessarily difficult ordeal. The following tips will allow you to follow the customs of wine service with ease and confidence. Many people are confused about wine, especially whites. This makes many estranged from the joys of the cellar. For the uninitiated, here are some of the most common kinds of white wine: 1. Chardonnay - The most renowned type of white wine is very much befitting of the superstardom. This type of wine originated in France from grapes of the same name. Its flavor reminds one of the fruity tastes of pineapple, peach, citrus, apple combined with luscious tang of vanilla, oatmeal, and nuts. Chardonnay looks very elegant in a glass with its deep yellow to light greenish transparence. 2. Sauvignon Blanc – Another wine that hails from France, particularly around the Loire valley, the Sauvignon Blanc can also be found in New Zealand. Its flavor evokes freshness of the pastures around its area, reminding one of the aroma of freshly cut grass, giving the wine an herbaceous flavor with hints of fruits. It is best to enjoy this wine immediately as its fresh flavor doesn't last long. 3. Chenin Blanc – another product of the Loire valley, this exceptional wine usually goes unnoticed as the underdog of the wine kingdom. However its flavors are truly magnificent with hints of tangy pineapple and lime combined with the sweetness of honey and licorice. This one lasts longer and can keep up to 10 years. Art of Wine Tasting. 4. Gewurztraminer – This one comes from Alsace, France. A wine with a louder character, with hints of spice and floral taste. 5. Pinot Gris – this crisp and smoky wine with hints of apricot comes from Alsace, North Eastern Italy, and New Zealand. 6. Riesling – a noble tea-like, honey flavored wine comes from Alsace or Clare Valley in France, or from Germany. There are so many other kinds of white wines, all evoking elegant and luscious flavors that make them perfect companions for soft cheeses, white sauced pasta, fish and poultry. Of course one can have a glass with any meal or by itself depending on one’s preference. When it comes to the joys and pleasures brought about by wine, whites can compete with reds. To know more about white wines, it is best to befriend a wine dealer. Cheers! When choosing a wine from a restaurant's wine list, the main goal is to accomplish a suitable pairing with the entrees of your party. If the food orders are too different to generalize with one wine, consider purchasing splits or ordering by the glass. Waiters and sommeliers are there to answer your questions, but availing yourself to their services and advice will be much more beneficial if your questions are relatively specific.

         
    The kitchen and expresso machines coffees worldwide

     

    Interestingly enough most people picture expresso machines steaming away next to coffee makers either in the comfort of a kitchen or at the local coffeehouse. Ethiopia gave birth to the coffee craze that has flooded across worldwide borders. It still produces coffee from wild treed forests its sub-tropical environment. Coffee can only be grown in that environment or in the world's tropical regions, where they get plenty of sun and needed rain. Coffee growth is restricted to a narrow ring from 23° North to 25° South A Turkish proverb describes it as ‘… black as hell, strong as death, sweet as love…' In fact coffee is a commodity that is 2nd only to the oil industry in dollar for volume production. Over 70 countries now supply it. The largest coffee production is found in Brazil – 28% of the world total. Columbia produces only 16%. Indonesia provides only 7%, and Mexico follows closely with 4%. The best beans are grown in higher altitudes, but many varieties have acclimatized to other regions. Brazilian coffee plantations cover huge areas. Hundreds of laborers are employed to tend the young plants. Columbia is more mountainous, but it is restricted to mule or Jeep transportation to get it to major centers. In Hawaii, coffee plantations benefit from Mauna Loa's volcanic soil. Volcanic ash is combined with volcanic rocks. However the sunshine is strong and the area gets its ample share of tropical rains. In the former Dutch colony of Indonesia, coffee has been produced on its 1000's of islands since the 1600's. However, despite all the best technology being used worldwide, the best coffee climates are the damp and warm ones found around the hundreds of small farms on Sumatra, Sulawesi and Java. They provide at least a third of the world's coffee. The famous Altura beans of the higher altitudes of Mexico can be found growing in Chiapas, Veracruz and Oaxaca. The rest of the country is dotted with 100's of thousands of these tiny farming plantations. Over the past years Vietnam has been resurrecting its Tonkin region after a long time of misuse and is now rivaling Indonesia for third place. French missionaries planted the famous aribica coffee trees in the middle of the 1800's. It is now home to the robusta plant. The African countries of the Ivory Coast and Kenya have become renowned for their darkish big beans that produce a mild and fruity flavored coffee. Their production is relatively small in comparison the other producers, but the coffee that is grown at the foot of Mount Kenya and the expresso beans from the Ivory Coast, the world's largest robusta expresso producers are becoming more well known now in North America, despite their popularity in Europe for many years. Coffee continues to rival tea for dedicated and devout fans worldwide. The array of varieties is seemingly endless, even coming from as far away as Indian or Tanzanian, or as close to home as Costa Rica.

         
    The latest in coffee machines

     

    Coffee has been around a long time, but did you know that coffee makers have been too? The oldest one we know is the ibrik, a copper container used in ancient Turkey. It had a long handle with a grooved tongue and produced a very strong coffee, since there is no filtration involved. It is still used today. If you think Turkish coffee is a little too thick for you, there are many other types of coffee machines to choose from. From simple to state of the art, you have your choice. The most common and popular coffee maker is the simple drip model. You pour water in the top, it is heated, goes through the coffee grounds and pours into a glass carafe. That works just fine, but many people seem to want a little more out of their coffee machine. There are models today that can be mistaked for a stereo system, with LCD dials and gages that give all the information you need to know: the time, the time to brew, the temperature of the coffee and even more. You may find it important to have a degree of brew desired feature. A lot of folks find the auto shutoff indispensible because they always forget to shut off the coffee maker. In today's rushed world, we don't want to wait for the breweing process to complete, so many models have a cutoff feature whereby if you remove the carafe, the coffee will stop flowing. If you walk into the kitchen in the early morning hours, you may appreciate a lit up clock on your coffee maker, allowing you to find it easily. Even cleanup has been taken into account in the new coffee makers. Now we have coffee pods, small envelopes, much like teabags, that contain the premeasured amount of coffee. When you are done brewing your coffee, just pick up the pod and dump it. No more loose grounds to spill. If you have water that is not perfect for coffee, for instance if it is chlorinated, you may want to get a coffee maker that has a water filter built in. Another valuable feature for the forgetful is a permanent coffee filter. Instead of buying paper filters, you just have one metal filter inside the brewing cup. Pods have made forgetting to buy filters less of an issue, but there are some who think throwing out the pod is environmentally wasteful. There are even some coffee brewers with built in coffee bean grinders. A true coffee devotй would prefer to grind the beans outside to be able to judge the proper consistency of the granules. Perhaps one day we will see a coffee maching that roasts, grinds and then brews our coffee. That would certainly be taking it far away from the original Turkish coffee, with just the the copper pot and the grooved spout. Well, who knows? If you are feeling your coffee is a little weak, maybe the oldfashioned way is best.

         
    The light delicacy of a dry white wine

     

    Wine is an alcoholic drink that is made from the fermentation of untouched grape juice. Red and white wine are the most popular types. Dry white wine has only a small amount of remaining sugar in it, yet sometimes has a habit of tasting sweet when in fact it is not. The most popular white wines originated in France and Germany, the French types being ‘Sauterne’ and ‘Chablis’ and the German types being ‘Reisling’ (also known as Hock or Rhine) and ‘Moselle’. They are all characterized by their lightness, delicacy of flavor and by their light straw color. As well as being produced in Europe, these white wines are also produced in the United States in the coast counties of California. In the eastern US, dry white wines are made from several varieties of grapes developed in the Finger Lakes District of New York State, and Ohio and New Jersey also make them. Moselle This is the most delicate of the German dry white wine, and the most famous brand of this kind is the ‘Bernkasteler Doctor’. These wines are pale and flower scented, and because of their fresh acid and low alcoholic content, they are easily digested and they are usually served cold. Riesling Most dry white wines of Germany are known as Hock wines, and are produced in three districts known as the Rheingau, Rheinhessen and Rheinpfalz. Perfect Riesling wine is of a slightly greenish color with a smooth acid bitterness and a scent of the best German white wines. It is again best served cold. The dry white German wines are usually called Rhine wine. California Rieslings are also beautiful wines. Chablis This is a dry white wine with a straw color. Not a lot is made each year because the area In France where it is created is quite small, therefore only a limited amount reaches countries who order it and it is very expensive. It is best served cold. California Chablis is made primarily with Golden Chasselas and Burger grapes grown in the coast counties. Sauterne This is a French wine that is claimed by many wine drinkers to be the finest produced anywhere in the world. The vineyard where this wine is made is only two hundred acres, therefore the output is very small every year. Its popularity is very large and only small quantities reach America. Some Sauternes are quite sweet while others are completely dry. Sweet Sauterne is one of the most popular table wines and has a full and intense syrupy flavor. Some great Sauternes are produced in California in the Livermore Valley. about-wine-making. info

         
    The link between green tea and losing weight

     

    Going back thousands of years, green tea has been enjoyed in both Japan and China, both as a wonderful tea to drink and for all its herbal healing properties. In recent times, green tea has also caught on in the West for the same reasons. Many scientific studies have been done to determine whether its therapeutic use is justified, and to learn just why green tea is so effective. Much has been learned, and one of the most exciting discoveries has been the link between green tea and losing weight. Why is Green Tea and Losing Weight So Effective? Green tea has been proven to have several connections in the area of weight loss. It helps to speed up up the metabolism causing the body to use up more calories, it helps to keep the body from storing calories as fat, and can help suppress the appetite. Green tea and losing weight is also made easier by the fact that green tea is naturally calorie-free itself. Burn More Calories, Lose More Fat Research done in Switzerland in the 1990s showed that overweight subjects taking a green tea supplement while eating a normal diet became able to burn more calories than those who were not taking the green tea pill. Green tea works to accomplish this by increasing the rate of metabolism in the body, which is called thermogenesis. As well, when using green tea and losing weight, one tends to lose more fat than you would if you were not drinking green tea. This leads to a much healthier body in the end. Eat Less! The most obvious thing you need to do when using green tea and losing weight is to eat less food, like with any diet plan. Unlike most other plans, green tea will help you with this, as it acts as a natural control on your appetite, telling your brain that you are full after you have eaten food instead of leaving you wanting to overeat. Replace Other Drinks with Green Tea and Lose Weight Faster An obvious benefit of this plan is that you can just replace the drinks you normally drink with green tea and losing weight will be easy! The average coffee shop drink contains many more calories and gram of fat than you should be drinking just to get the benefit of the caffeine in it. Green tea also contains caffeine, although not in as large a quantity as coffee – this is another reason that makes green tea healthier. But it does contain enough to give you a little boost of energy to get you through your morning meetings. Unsweetened, green tea has no caffeine, and like all teas does not contain fat.

         
    The many different styles of coffee tables

     

    Every fan of the show "Seinfeld" will remember the episode where Kramer decided to write a coffee table book about coffee tables. The fact that a whole type of literature is devoted to the coffee table shows just how popular this piece of furniture is. A coffee table is the practical place for someone to place their drinks. Anyone who has been in a living room where there was no coffee table realizes the importance of the coffee table. A coffee table can be placed in front of a sofa. A smaller coffee table, or what some refer to as an end table, is usually located next to chairs or on the ends of a sofa. A coffee table will reflect the owner's style of decoration. The traditional coffee table is rectangular, with four legs and sits about two feet from the ground. Traditional end tables are more square, but some stores offer low costs end tables that are round in shape and are covered in a cloth. Many coffee tables are made of wood. You find these traditional coffee tables in many homes. Some of these coffee tables have variations and some will include ornamentation either on the legs or the corners. Some coffee tables will have drawers for storing, while other coffee tables will have a shelf underneath the table to hold magazines, books, children's toys or the television remote. Some coffee tables are more "art deco." These coffee tables are often made of other materials such as metal and may be in different shapes such as round or oval. Some coffee tables have a plate of glass inside its structure. One type of coffee table recently featured on an online auction site is made entirely of glass. Many craftsmen make coffee tables in their shops from wood or metal. Arts and crafts shows across the nation feature the hand-made items. While the traditional coffee table is still found in many homes, there are many unusual types of coffee tables. One online auction company recently featured an inflatable Dallas Cowboys coffee table. Another coffee table was an aquarium, featuring fish swimming in the tank with a top perfect for holding drinks. You can purchase a coffee table in a set or alone. A coffee table set will have the traditional coffee table that sits in front of a sofa or couch and two end tables. Online auction sites feature several versions of the coffee table at a variety of prices. While furniture stores carry an assortment of coffee tables, many discount retailers offer coffee tables. Some of these coffee tables require assembly and often are not made of a durable wood or metal. However, these coffee tables are great for people on a budget such as college students. Whatever your style, budget or taste is, a local retailer, online auction or furniture store is certain to have a coffee table to meet your needs, whether it is exotic, traditional or ornamental. The centerpiece to your living room is the coffee table.

         
    The many teas of china

     

    You may be familiar with the Chinese saying, "Firewood, rice, oil, salt, sauce, vinegar, and tea are the seven necessities to begin a day." Even though tea is listed last, it is still obvious how important the tea is for the Chinese. Thousands of Chinese tea varieties exist. These are usually classified by processing, quality, preparation methods, and so on. However, when considering tea in terms of quality, there are in fact eight classes of Chinese tea. These consist of black tea, green, white, oolong, yellow, red, flower, and compressed tea. Let's examine at these classes one by one. Black Tea The Chinese black tea creates a full-bodied amber when brewed. Also, this type of Chinese tea undergoes withering, left to ferment for a substantial time, and then roasted. The leaves of this variety become thoroughly oxidized after processing. Green Tea Green tea is considered the most natural type of Chinese tea. It is usually picked, naturally dried and fried briefly to rid it of its grassy aroma. Unlike the other types, green tea is not put through the fermentation process. According to some experts, green tea has the highest medicinal value and the lowest caffeine content of all Chinese tea varieties. The aroma of this type of Chinese tea range from medium to high, and the flavor is usually classified as light to medium. Today, about 50 percent of China's tea is green tea. White Tea This variety of Chinese tea is often considered as a subclass of green tea. It may be due to the fact that it is only withered and then roasted. Much like green tea, white tea evaded the fermentation process. Also, it is low in caffeine. Oolong Tea This variety of Chinese tea is halfway between green tea and black tea in the sense that it is partially fermented. The Chinese also call it "Qing Cha" and its typical leaves are green in the middle with red on the edges as an effect of the process to soften the tea leaves. Oolong tea leaves are essentially withered and spread before undergoing a brief fermentation process. Then, the leaves are fried, rolled, and roasted. Yellow Tea As one may guess, yellow tea has yellow leaves and a yellow tea color. According to some tea experts, this type of Chinese tea is a rare class of Chinese tea. The flavor of yellow tea is typically mild and refreshing. Red Tea Much like the name suggests, this type of Chinese tea has red leaves and red tea color. This color is strongly activated during the fermentation process. Red tea is classified as having a low aroma and medium flavor and is now divided into three subclasses: Small Species Red Tea, Ted Tea Bits, and Kung Fu Red Tea. Flower Tea The flower tea is a unique type of Chinese tea. It divides into flower tea and scented tea. The flower tea is based on a simple concept that dried flowers are used, with little processing, to make tea. The scented tea, in contrast, uses green tea and red tea as a base and mixes with a scent of flowers. In general, this category has light to medium flavor and medium to strong aroma. Compressed Tea Compressed tea is the final type of Chinese tea. This class uses black tea as its base. It is then steamed and compressed into cakes, columns, bricks, and other various shapespressed tea has all the traits of black tea. It can be stored for years or even decades.

         
    The marvelous egg

     

    Eggs are marvelous. They are used in so many products and in so many ways. They provide structure and mouth feel; they provide moisture and nutritional value. Baking would be dramatically different without the egg. There are three parts to the egg: The shell is fragile and porous. It is important to remember that eggs will absorb flavors and odors through the shell and therefore must be protected from strong smelling substances and unsanitary surfaces. A tainted egg will spoil your product. The yolk is high in both fat and protein and is a natural emulsifier. The white is primarily albumin protein. It is clear and soluble before it is cooked. It contains sulfur and becomes odorous when old. About 75% of the egg by weight is water. The remaining portion is nearly equal parts fat and protein. A large egg weighs 1 2/3 ounce without the shell with the yolk weighing two-thirds of an ounce and the white, one ounce. A medium egg without the shell weighs about 1.45 ounces and a small egg weighs about 1 1/4 ounces. You can do the math but about 3 1/2 medium eggs equal three large eggs. Eggs are a potential source of salmonella contamination. The American Egg Board estimates that only one in 20,000 eggs is contaminated. Still, it is recommended that you do not use raw eggs in your food and that egg products be cooked to 160 degrees. Always wash your hands after handling eggs and sanitize any work surfaces where raw eggs may have been used. The egg industry is conscientious and regulated and it is very rare to find an inferior or rotten egg in a carton. It is not rare to find broken or cracked shells. When you open a carton and find a cracked egg, discard it since a crack creates an easy avenue for bacteria to enter. Always buy eggs that are graded A or AA. You can determine the quality of the eggs from your refrigerator just as an inspector does. Open an egg onto a flat surface. If the egg is compact with a plump yolk, it is fresh. If the chalazae, the white strands in the egg white, are prominent, the egg is fresh. Eggs kept in the coldest part of the refrigerator keep up to five weeks, though we plan on using our eggs within two weeks. Fresh eggs make for more stable egg white foams. Eggs become more alkaline as they age and may have a minor affect on the function of chemical leaveners. Because the shells are porous, eggs will lose moisture over time. Eggs packaged for consumers are given a mineral oil bath to help seal the shells, reduce the moisture loss, and protect the egg from odors. Do not wash your eggs since doing so will remove the protective mineral oil covering. Many recipes call for eggs at room temperature. Rather than leaving your eggs on the counter to warm, simply place them in a bowl of warm water for a few minutes. Copyright 2003-2007, The Prepared Pantry ( prepraredpantry ). Published by permission

         
    The modern chocolate factory

     

    When people think of a chocolate factory chances are that most immediately conjure that whimsical place inhabited by Willy Wonka and a steadfast crew of Oompa Loompas. And while the reality is far less enchanting, the truth remains that the modern chocolate factory turns out its own form of magic as it labors to bring the gift of chocolate to the masses. The statistics say it all; it is estimated that chocolate consumption reaches over 3.3 billion pounds a year in the United States alone. To keep pace with this constant demand, the chocolate factory of today utilizes an intricate system to deliver a variety of chocolate treats to consumers in record time. The process of chocolate making in today’s chocolate factory has remained much the same as it did when mechanical chocolate production made its debut during the Industrial Revolution. It begins with the cocoa seeds which are carefully sorted through to discard imperfections. This is normally a process done by hand – one of few hand-done processes still done in the chocolate factory – and one that culminates in the separation of each particular seed into type and country from which it originated. From there, the seeds are thoroughly cleaned and weighed. Next, the cocoa seeds are roasted in the chocolate factory until all the moisture is completely removed and the seeds are a rich, dark brown. Once roasted, the seeds pass through a machine where the shells are opened to get to the seed bits – or nibs – inside. The nibs are then sorted by size in a chocolate factory process known as winnowing. The nibs contain the flavor of the chocolate and they are crushed into heavy chocolate liquor to which milk and sugar are added to get the chocolate we know and love. From this point, a series of different processes can take place within the chocolate factory according to any number of recipes. Regardless of what chocolate you crave, you have access to your heart’s desire thanks to the modern chocolate factory.

         
    The nutritional value and uniqueness of goat cheese

     

    Cheese is a delicious food product that is made from milk gathered from certain mammals. Two of those animals from which milk is gathered to make cheese are a cow and a goat. There are a number of benefits to using both types of milk to make cheese products. However, the use of goat’s milk to make goat cheese is a widely popular cheese based on a number of reasons. Two of those reasons that contribute to the popularity of goat cheese are its nutritional value and the actual taste of the goat cheese. Nutritional Value Of Goat Cheese If you were to compare the nutritional value of cheese made from cow's milk and cheese made from goat’s milk you would notice some significant differences. Those specific areas of difference would be in the area of nutrients, calories, cholesterol and fat. For example, the protein found in goat’s cheese is twice as much as that which is found in cheese made from the milk of a cow. In addition, goat cheese contains fewer calories than other types of cheese. In fact, goat cheese has one less third calories. Also, if you compare goat cheese with cream cheese you will find that goat cheese has half the cholesterol and fat. This is due to the fact that the fat which is found in milk products comes from fat globules contained in the milk. Characteristically, the fat globules found in goat milk are smaller in nature as compared to the globules found in cow's milk. In addition, this makes the cheese easier to digest. The Distinct Taste Of Goat Cheese When it comes to the actual taste of goat cheese many first time tasters are surprised. This is because goat cheese has a very sharp and exciting flavor. This tart taste is due to the fact that goat cheese contains fatty acids that can be described at mid range level. These acids are called caprylic, capric and caproic acids. It is these acids that give the goat cheese its tangy flavor. Also, the strength of the taste can be due to the hormonal influence of the female goat. In addition, the taste of the goat cheese can be heavily influenced by the food that the goat is eating. This is due to the fact that goats have a very powerful digestive system. This allows the goats to eat vegetation that other animals cannot assimilate. Therefore, goats may eat plants that are bitter or pungent in flavor which transfers to the milk that is produced.

         
     
         
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