Posts Tagged ‘cooking’
How to Make Best Coffee in the World
http://www.How50.com MORE TIPS AND TRICKS
Turkish coffee (see name and variants for other names) is coffee prepared by boiling finely powdered roast coffee beans in a pot (cezve), possibly with sugar, and serving it into a cup, where the dregs settle. The name describes the method of preparation, not the raw material; there is no special Turkish variety of the coffee bean. It is common throughout the Middle East, North Africa, Caucasus, and the Balkans, and in their expatriate communities and restaurants in the rest of the world.
Coffeehouse culture was highly developed in the former Ottoman world, and this is the dominant style of preparation. Coffee has its origins in Ethiopia and Yemen. By the late 15th and early 16th century, it had spread to Cairo and Mecca.[1][2]
The Ottoman chronicler İbrahim Peçevi reports the opening of the first coffeehouse in Istanbul:
Until the year 962 (1554-55), in the High, God-Guarded city of Constantinople, as well as in Ottoman lands generally, coffee and coffeehouses did not exist. About that year, a fellow called Hâkem (Hakam) from Aleppo and a wag called Şems (Shams) from Damascus, came to the city: they each opened a large shop in the district called Tahtelkal’e, and began to purvey coffee.[3]
Various legends involving its introduction at a “Kiva Han” in 1475 are reported on web sites, but with no documentation.[4]
Coffee has affected Turkish culture so much that the Turkish word for breakfast, kahvaltı literally means “before coffee” (kahve means “coffee” and altı “under”). In recent times, Turkish coffee has become less popular than tea (which was grown locally, and could be bought without hard currency), instant coffee, and other modern styles of coffee. At the same time, it is served by international coffee chains such as Starbucks and Gloria Jean’s Coffees in their stores located in Turkey, although it remains as an option, not a promoted beverage.
[edit] Name and variants
In the Middle East, Turkish coffee until recently has been called simply ‘coffee’ in the local language.
In Turkey “kahve” was assumed to be Turkish coffee until instant coffee was introduced in the 1980s. Today, younger generations refer to it as Türk kahvesi (Turkish coffee).
The word for “coffeeshop” in Modern Standard Arabic is مقهى (maqha, literally meaning “place of coffee-ing”, plural , مقاهي maqahi(n)), but the more common term in colloquial Arabic is simply قهوة (qahwa), meaning “coffee” in much the same way as French uses café for both things.
In many languages, the term “Turkish” coffee has been replaced by the local variant name. For example in “Armenian Coffee” (Հայկական սուրճ haykakan surj), “Greek coffee” (ελληνικός καφές ellinikós kafés), and “Cypriot coffee” (κυπριακός καφές kypriakós kafés), or dropped altogether.[citation needed]. The words for “coffee” and “coffeeshop” remained unchanged in Greek as in the other Balkan languages, using the Ottoman Turkish forms kahve and kahvehane: Bulgarian кафе, кафене; Slavic Macedonian кафе, Serbian кафа, кафана; Croatian kava, kavana; Bosnian kahva, kafana; Slovenian kava, kavarna; Romanian cafea, cafenea; Greek καφές, καφενείο; Albanian kafe, kafene.
[edit] Arab World
In the Arab world, “Turkish” coffee is the most common kind of coffee. It is called Arabic coffee (qahwa `arabiyah, قهوة ﻋﺮﺑﻴﺔ ) or Shāmi (Levantine) coffee, as the Turks learned this method of making coffee from the Arabs of the Bilad al-Sham. Western forms are also known and are often called “Nescafé” through brand genericization[citation needed]. Only occasionally will Arabs refer to Turkish coffee as being from their native country, so constructions such as “Egyptian coffee,” “Lebanese coffee,” “Iraqi coffee,” and the like are heard to draw a distinction in the flavor, preparation, or presentation of two different kinds of Turkish coffee; for instance, an Egyptian using the term qahwa Arabiyy as distinct from qahwa Masriy would be distinguishing the Levantine from the Egyptian style of Turkish coffee.
Duration : 0:0:41
Ribbon Fire Stove part of the Troop 73 Alcohol Stove Project
Ribbon Fire Stove is easily made with an Altoids gum tin and a hacksaw.
It brought 2 cups of water to a light simmer in a US Army canteen cup (no lid)
Duration : 0:2:42
Perfect Coffee
Getting used to being in front of camera again. Here are some of my secrets to a perfect cup of coffee in the morning. Tools Braun Coffee Grinder, Regal 12 cup coffee maker, and Radio Shack timer. I didn’t mention the timer, but I have it hooked up to the coffee pot to make it so I can load the pot at night and wake up to fresh coffee when I wake up. It is a reliable way to have an automatic coffee pot without actually buying one. Also has the convenience of being able to set your time on and off for the coffee pot. One thing however you must remember to unplug or refill the pot daily…
Filtered water is simply from an aqua-vending store or machine.
For coffee I primarily use Jose’s Coffee from COSTCO… It is cheap and makes a good pot of coffee…
Duration : 0:3:25
Quick and Easy Recipe for Pumpkin Roll Cake
A time laps cooking and baking video tutorial on making homemade apple crumb coffee cake.
Crumb Topping:
1/2 cups flour
1/4 cup packed brown sugar
1/4 cup sugar
1/2 tsp cinnamon
1/4 cup butter
Cake:
1/3 cup butter
1/2 cup sugar
2 eggs
1/2 tsp cinnamon
1/2 cup milk
1 12oz can apple filling
Preheat oven to 375 F
Grease baking pan
Make topping
mix flour sugars cinnamon and butter
Set aside
Mix cake batter:
beat butter and sugar until light and fluffy.
Add eggs and blend.
stir flour baking powder and cinnamon until mixed.
add milk beat until blended
pour to baking pan
spread apple filling over batter
sprinkle topping over apples
Bake for 35-40 minutes.
Cool before serving.
Credit: JanetRoof.com / KP Productions
Copyright: JanetRoof.com / KP Productions
Duration : 0:2:5
Black & Decker Thermal Carafe Drip Coffee Maker for sale on eBay
Find in my eBay store, http://stores.ebay.com/Lauras-Last-Ditch?refid=store, this Black & Decker Thermal Carafe Drip Coffee Maker, model TCM 401 Type 3, with automatic shutoff.
Duration : 0:4:45
Dark Chocolate Cake with Cloudberries
Scandinavian Cooking with Andres Viestad
I don’t know whether you can call this a cake or not, as it don’t contain any flour, and no actual baking is involved. It is really nothing but a dark symphony of chocolate, butter and cognac — three of life’s best things!
I serve with cloudberries, but this dessert is almost as good with other berries too.
Serves 4
7 ounces (200 g) 66%, high quality chocolate, coarsely chopped
2 ounces (50 g) butter, chopped in 1-inch dice
3 tablespoons espresso-style coffee
2 tablespoons cognac
½ cup semi frozen blueberries
1-2 cups cloudberries
In a small pot, combine chocolate, butter, coffee and cognac. Place over low heat and stir continuously as the chocolate and butter melts into a smooth mixture. (Make sure the temperature is low through out the entire process; if the stove is imprecise, the chocolate might get burnt. In case, remove the pot from the heat frequently to make sure.)
Transfer to molds and refrigerate for 3-4 hours, or freeze for 20-30 minutes, until the chocolate has set.
Before serving, dip the molds in hot water for a few seconds. Flip them on serving plates. Sprinkle the top with blueberries. Arrange cloudberries in a circle around the cake.
www.norway.info
Produced by Tellus Works.
Recipes: http://www.scandcook.com
Duration : 0:3:40
Cuisinart Brew Central Coffee Maker – Cooking.com
Cuisinart’s 24-hour brew central coffee maker is completely programmable with a self-cleaning function and adjustable carafe temperature. Interview at the 2009 International Home and Housewares Show by Georgia Downard for Cooking.com.
Duration : 0:1:11
Julia’s Sunday Dinners #6 – Chicken Soup Part 3/3
Chicken Broth
Raw chicken carcass or whole chicken
package of soup greens including:
1 yellow onion
Carrots
Parsnip
Turnip
Fresh Dill
Fresh parsley
Mushrooms
Salt and pepper to taste
Put all ingredients in to 8 qt stock pot.
Barely cover with water and bring to a slow simmer for about 1 hour.
Skim off fat from the top of soup every 15 minutes.
Then take a strainer of some sort and place it in another pot on the stove. Pour soup into strainer. (If you have a cheesecloth, you can use that to drain the soup at this point, instead of the strainer, thus eliminating the use for the next step.)
Then take the soup and pour it through a smaller strainer, coffee filter, or any other very fine strainer.
Serve with matzoh balls or reusue the vegetables and add some pasta and have a chicken noodle soup.
Spinach Matzoh Balls
3 Large Eggs
1 1/2 tablespoons water
1 teaspoon baking powder
3/4 teaspoon sugar
1 teaspoons salt
1/8 teaspoons black pepper
1 cup unsalted matzoh meal
5 tablespoons chicken fat
1/4 cup frozen spinach, thawed and drained.
Mix all ingredients in medium sized bowl.
Cover with plastic wrap and chill in refrigerator for at least 30 minutes.
Fill 2 or 3 quart sauce pot on stove and bring to a slow rolling boil.
Take mixture and form into balls about 3 cm in diameter. The balls will double in size when cooked.
Drop formed balls gently into boiling water individually. Boil for about 5 minutes and remove.
Place in your favorite broth.
Duration : 0:9:31
Julia’s Sunday Dinners #6 – Chicken Soup Part 2/3
Chicken Broth
Raw chicken carcass or whole chicken
package of soup greens including:
1 yellow onion
Carrots
Parsnip
Turnip
Fresh Dill
Fresh parsley
Mushrooms
Salt and pepper to taste
Put all ingredients in to 8 qt stock pot.
Barely cover with water and bring to a slow simmer for about 1 hour.
Skim off fat from the top of soup every 15 minutes.
Then take a strainer of some sort and place it in another pot on the stove. Pour soup into strainer. (If you have a cheesecloth, you can use that to drain the soup at this point, instead of the strainer, thus eliminating the use for the next step.)
Then take the soup and pour it through a smaller strainer, coffee filter, or any other very fine strainer.
Serve with matzoh balls or reusue the vegetables and add some pasta and have a chicken noodle soup.
Spinach Matzoh Balls
3 Large Eggs
1 1/2 tablespoons water
1 teaspoon baking powder
3/4 teaspoon sugar
1 teaspoons salt
1/8 teaspoons black pepper
1 cup unsalted matzoh meal
5 tablespoons chicken fat
1/4 cup frozen spinach, thawed and drained.
Mix all ingredients in medium sized bowl.
Cover with plastic wrap and chill in refrigerator for at least 30 minutes.
Fill 2 or 3 quart sauce pot on stove and bring to a slow rolling boil.
Take mixture and form into balls about 3 cm in diameter. The balls will double in size when cooked.
Drop formed balls gently into boiling water individually. Boil for about 5 minutes and remove.
Place in your favorite broth.
Duration : 0:7:53
Julia’s Sunday Dinners #6 – Chicken Soup Part 1/3
Chicken Broth
Raw chicken carcass or whole chicken
package of soup greens including:
1 yellow onion
Carrots
Parsnip
Turnip
Fresh Dill
Fresh parsley
Mushrooms
Salt and pepper to taste
Put all ingredients in to 8 qt stock pot.
Barely cover with water and bring to a slow simmer for about 1 hour.
Skim off fat from the top of soup every 15 minutes.
Then take a strainer of some sort and place it in another pot on the stove. Pour soup into strainer. (If you have a cheesecloth, you can use that to drain the soup at this point, instead of the strainer, thus eliminating the use for the next step.)
Then take the soup and pour it through a smaller strainer, coffee filter, or any other very fine strainer.
Serve with matzoh balls or reusue the vegetables and add some pasta and have a chicken noodle soup.
Spinach Matzoh Balls
3 Large Eggs
1 1/2 tablespoons water
1 teaspoon baking powder
3/4 teaspoon sugar
1 teaspoons salt
1/8 teaspoons black pepper
1 cup unsalted matzoh meal
5 tablespoons chicken fat
1/4 cup frozen spinach, thawed and drained.
Mix all ingredients in medium sized bowl.
Cover with plastic wrap and chill in refrigerator for at least 30 minutes.
Fill 2 or 3 quart sauce pot on stove and bring to a slow rolling boil.
Take mixture and form into balls about 3 cm in diameter. The balls will double in size when cooked.
Drop formed balls gently into boiling water individually. Boil for about 5 minutes and remove.
Place in your favorite broth.
Duration : 0:10:22