Low-fat milk is also good for making bread

Bread is a variation of the cake that was not too difficult to make, and the ingredients were easily obtainable. Herman Ahmad, Baker PT ASA Food (manufacturer of bakery Pane del Giorno) reveals the main ingredient of bread making are only four types, namely wheat flour, water, salt, and yeast (yeast).

“This is the main ingredient. Yet in its development, there are other additives that are used to make it more tender and delicious. Example eggs, butter, and others-others,” said Herman, currently cooking demonstrations in Sentul, Bogor.

Other additives are also used to make bread to be more savory, tender, and delicious is milk. Basically milk with any formula, both liquid and powdered milk, can be used. But really notice when making dose milk. In addition, the milk of any kind either skim milk or full cream milk can also be used as you see fit.

Perhaps you think that milk is full cream milk the most appropriate to make bread, because it is more savory. The savory flavor of creamy milk is due to the high fat content in it. Then if skim milk is not good to make bread?

“It is often mistaken. Was true fat milk will make it more enjoyable. However use any kind of milk will have no effect because both are equally milk contains fat,” he added.

Skim milk that is lower in fat than full cream milk. However, this does not mean that skim milk does not make the bread so much more enjoyable.

“Do not forget that you also add the butter or margarine into the dough. Dough is formed between skim milk and butter will be the fat that makes it more delicious. So might as well use the full cream milk,” he said.

Besides as good with full cream milk, skim milk adding the batter can also make your own bread is healthier and safer for you who are on a diet.

Some Tips for Preventing Food Poisoning

Food poisoning is one thing that people often worry about when eating food at a restaurant, especially if they have not eaten there before. While food poisoning is widely regarded as something that comes from food in a restaurant, or somewhere else outside of the home, keep in mind that food prepared within your own home can cause this problem as well. One benefit, though, is the greater degree of control you can have over the food prepared in your kitchen.

To reduce the risk of food poisoning, one must understand how the food poisoning process works. Coming down with a food-borne illness is a direct result of digesting food that has viruses, bacteria, and even parasites, which have developed on the food over time. While harmful bacteria and other “germs” are common in virtually any environment, a healthy immune system usually protects the body from becoming ill. When you introduce tainted food directly into the body, however, it becomes harder to combat.

Coming down with a food-borne illness typically leads to symptoms such as diarrhea, nausea, and even vomiting. Food poisoning symptoms can appear either within a few hours or can take up to a few days to manifest; any timeline will greatly depend on the food that was digested, as well as how your body handles it. With that said, here are a few safety precautions that one must take in order to avoid this type of poisoning:

Know the Risky Foods

If you cannot control the foods that are handed to you such as dishes at a restaurant, you must know which kinds of foods that can cause this sort of poisoning. Food such as undercooked meats, raw produce, and even seafood are notorious for carrying viruses and parasites. Avoiding these dishes altogether can reduce your risk of food poisoning a great deal, but may be considered an unreasonable precaution for meat eaters. It is important to consider both your appetite for risk along with your literal appetite when making choices. However, if you ever feel your food is undercooked, never be afraid to send it back.

Always Wash your Hands and Food Contact Surfaces

Before serving any type of food at home, always make sure that you wash your hands properly and with antibacterial hand soap. You should wash both before and during preparation, especially after handling raw meat, fish, and poultry. Not washing your hands between handing raw meat and lettuce used in a salad, for example, can easily cross contaminate the salad. You also need to sanitize cutting boards, countertops, pans, utensils, and other surfaces that encounter food.

Use a Thermometer

When preparing and cooking items such as meats, use a meat thermometer to ensure that the inside of the meat is at an appropriate temperature. When cooking foods such as fish and chicken, the temperature should always be higher than 140 to 160 degrees Fahrenheit. By reaching these temperatures, you will kill the vast majority of live bacteria or parasites.

Always Chill Food

The longest that raw meats should stay out of a refrigerator is two hours. It is best to either thaw your meats in the microwave, or let them sit in the refrigerator until they are ready to be cooked. When thawing food at room temperatures, be sure to set it down on a plate away from any other types of food and make sure that it does not touch the countertop.

Check the Expiration Date

Although this may sound obvious, it is crucial that you check the expiration date on the meats that are going to be prepped. All grocery stores and butchers will place a date to use by on all labels. Be sure to glance at these labels before cooking. If the meat has expired, do not gamble and try to cook it – play it safe and toss it out.

By taking basic precautions and using your head, food poisoning can be prevented, especially in your own home. When eating outside of the home, try to avoid raw foods and inspect your meats before consumption. By being more aware of the food you consume, you can decrease your own risk of becoming ill from food poisoning.

Interested in Becoming Personal

I talk to a lot of people who are interested in becoming personal trainers. In this article, I will briefly share some thoughts on motives, attitudes and resources if you are thinking of becoming a personal trainer. I would recommend that you start by getting a legitimate certification. You can research the internet or talk to personal trainers at health clubs or private studios.

As a suggestion, you could check out the International Association of Resistance Trainers, ISSA or ACE. These three certification organizations can be found on the internet and have several areas for you to consider. When considering a legitimate certification program, check out personal training / liability insurance. Be sure that the certificate you earn will have clear guidelines on how to purchase insurance once you actually start to train clients. There are many fitness certifications that are not recognized by any insurance companies, stay away from these. If you choose to train without insurance, you are taking a big risk. Depending on the physical location of where you will train your clients (club, private training studio, corporate fitness center) you will need to check with their individual requirements regarding acceptable certifications and insurance policies.

After you have done your research on the above issues, if you are still interested, get started today! Whether you remain interested (out of the people who go into fitness training, many more drop out than stick with it) you can always use the information to further your own personal fitness programming. I believe that your initial training / certification will never be a waste. You will want to check out other certification programs later (may be required based on place of employment) in order to get plenty of exposure to all the different training methodologies.

Try to stay grounded – many programs are not that reality based. With any training information, ask yourself the question: How will I use this for my own, as well as my clients, fitness program? I have many doctors, other trainers and people with sports / human performance degrees who hire me to help with training issues. The rubber hits the road when you have a client who is depending on you to give them a cardio, strength training, eating, supplementation, injury recovery and / or flexibility program complete with personalized scheduling. You do not need to have all the answers but try to establish your own process for giving them the answers or effective referrals for what they need.

Your Culinary Herb Garden

The romance of caring for a culinary herb garden is appealing to all kinds of people. City dwellers often plant edible herbs in window boxes and flower pots while people surrounded by land may plant and maintain several dozen different culinary and fragrance herbs. Cooking with herbs has always been popular. Herbs enhance the flavor of food and can add new life to old favorites.

All herbs are wonderfully easy to grow, which has long made them a favorite of gardeners everywhere; culinary herb gardens have the added benefit of making a valuable contribution to the kitchen. Instead of paying high prices at the grocery store or farmer’s market, people who grow culinary herbs only have to snip a few leaves from a plant to get the fresh flavors they need for cooking.

Choosing Culinary Herbs

To get the most out of your culinary herb garden, it is important that you choose your plants wisely. While the idea of growing spearmint may sound appealing at first, if you don’t care for the taste of mint then you probably won’t get very much out of growing it. To choose what culinary herbs to grow, think about the kinds of foods you like to prepare. If you like Italian cooking, then you will frequently use oregano, basil, and thyme. Mediterranean cooking makes frequent use of parsley and mint, and meat-based dishes can benefit richly from the addition of rosemary.

Growing Your Herbs

Just about every garden center and nursery has a selection of live herbs available for purchase in the late spring. Spring is also the time to get a good price on seeds; it’s possible to get many seed packets for the price of a single live plant, so people wishing to grow several herbs can save money by purchasing seeds. Herbs are hardy plants that are easy to grow from seed. Simply sow the seeds according the guidelines provided on the package and wait a few weeks.

After purchase, live herbs should be promptly repotted into larger containers. A roomy flower pot gives your herbs space to spread out and grow, so choose a container that will promote a thriving plant. To get the most out of your culinary herbs, consider buying a book of herb growing or borrow one from the library. Learn about the different needs of each herb; you’ll have a much better chance at gardening success if you provide the right kind of soil, light conditions, and amount of water.

Enjoying Your Herbs

Before you know it, your culinary herbs will be ready to use. To harvest, clip leaves or stems from the plant while taking care not to disturb the roots or take too much of the growing plant. This bit of pruning gives you the herbs you need and can stimulate further plant growth.

When using your herbs in recipes, read the instructions carefully. Many recipes were written with the assumption that the cook is using dried herbs; if you use the same amount of fresh herb, you may find that you’ve used too much. It only takes a small amount of fresh herb to deliver a large amount of flavor.

Once you start cooking with herbs, you’re sure to discover many more ways to use them. Your cooking will be more flavorful and enjoyable than ever with the addition of fresh culinary herbs.

Banana toffee cream tartlets

Banana toffee cream tartletsPreparation time:
20 mins plus 20 mins cooling
Cooking time:
2 hours

Ingredients

395g can sweetened condensed milk, unopened
3 bananas (1 very ripe,
2 ripe and firm)
8 small shortcut pastry cases (7-8cm in diameter)
120g 70% cocoa dark chocolate, roughly chopped
1 Tbsp cocoa powder, sifted
300ml thickened cream
1 Tbsp brown sugar
1 tsp ground cinnamon
1 whole nutmeg
Juice of ½ lemon
Extra brown sugar, to serve

Method

1. Put unopened can of milk in a medium saucepan. Fill pan with water, cover and boil for 2 hours. Top up with water, if needed, to keep can submerged. Remove can from water and set aside for at least 20 minutes to cool (to prevent caramelised milk bursting out when can is opened).

2. Spoon caramelised milk into a blender. Add very ripe banana and process briefly to combine.

3. Put pastry cases on an oven tray and pour caramel mixture into cases. Set aside at room temperature or put in fridge to cool completely.

4. Meanwhile, put chocolate in a food processor or spice grinder and pulse until finely chop. Transfer to a small bowl and toss through cocoa powder.

5. Put cream in a large bowl and whip until thick. Add brown sugar, cinnamon and 6 grates of nutmeg, then fold through to create a swirling pattern.

6. Finely slice remaining bananas on an angle and squeeze over lemon juice to prevent browning.

7. Top each tartlet with banana slices and a dollop of cream. Sprinkle over extra brown sugar and chocolate mixture to serve.

Emergency Food and Food Storage

Having food and water stored are key for survival when a disaster strikes. There are many types of foods that can be stored, but this article will focus primarily on foods for emergency situations. Creating a food storage can seem like an over whelming task, but when taken one step at a time this task can be accomplished with ease.

When disaster strikes and the power is off for a prolonged period of time the first food that should be eaten is in the refrigerator. I know this seems like an obvious answer but most people avoid opening the fridge because the items in the fridge will be exposed to air temperature. The reality is the food in the fridge will maintain its coolness because the food itself is cool, and the refrigerator will work like a cooler. The first time the refrigerator is opened a list should be made of the items in the fridge so the door isn’t open needlessly. Having a list will decrease the amount of time the door is open.

After the refrigerator food is eaten, next go to your freezer food. Freezer food is usually good for up to three days after the power is off. As long as there are ice crystals in the center of the food, it is still good to eat. After the perishable foods have been eaten during an emergency you will next want to consider consuming your food storage.

Let’s talk about how and what to store in your food storage. When creating a basic food storage all items can be broken down into the following seven categories:

  • Water
  • Canned or bottled goods
  • Paper products
  • Dried foods and grains
  • Snacks
  • Fats and oils
  • Sugars or sweeteners

Make sure you store appropriate amounts of items from each category. You can determine what the proper amount is by taking inventory of what you currently consume and use.

The first step when beginning to store food is to create a two week supply. When going to the grocery store start getting into the habit of shopping the ads and buying extras. You should store foods that are delicious and nutritious. Also, you should store foods that you are familiar with and that you currently eat. Consistently purchasing foods your family is familiar with will provide a sense of security when a disaster strikes.

Make sure while you are storing this food that you create an inventory system so you are naturally rotating your food. Placing new food items in the back of the storage area will force you to use the older items in front. Before storing these foods make certain you date and label each item. This will help in your rotating system. If items get disturbed or fall off the shelf you will know what order to put them back in and what foods you should eat first.

If possible, store all food in a dry, cool, and dark place. When storing crackers, cookies or boxed items store them in air tight containers to maintain freshness and keep moisture out. Try to store mainly non-perishable and staple items. These will sustain life and last longer in emergency situations.

After completing a 2 week food supply and creating an inventory system, move on to create a 3 month supply. This can be accomplished easier by first creating a master menu schedule. Without having a master menu schedule it would be very difficult to know what kind of supplies you really need. Over a period of time purchase the items for the menus on the master menu schedule and store and track them with the inventory system you created earlier.

After storing all of this food, secure a way to cook it in an emergency. Inexpensive charcoal grills, propane barbecues, and camp stoves are great sources of cooking in emergency. You can also use simple chafing dishes or fondue pots. Make sure you have stored matches. Without matches, cooking is next to impossible.

By following these simple suggestions you will feel prepared the next time an emergency situation arises. Have fun with your food storage, and try new things as you rotate your food.

Different food, Beda Place Storage in Fridge

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.

dairy
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
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.

leftovers
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.

The History Of Coffee

Coffee – THE Drink of Choice

Did you know coffee is the most consumed beverage in the world. How did coffee get this ranking? What country first figured out coffee was safe for consumption? When was the first drink of coffee prepared? Where did the first coffee shop come in being?
There are many questions about the starting point of drinking coffee. It has been so long ago no one really knows all the facts. But, one thing is for sure, coffee is the most consumed beverage on the planet.

The Beginning of Coffee

It looks as if the first trace came out of Abyssinia and was also sporadically in the vicinity of the Red Sea around seven hundred AD. Along with these people, other Africans of the same period also have a history of using the coffee berry pulp for more than one occasion like rituals and even for health.

Coffee began to get more attention when the Arabs began cultivating it in their peninsulas around eleven hundred AD. It is speculated that trade ships brought the coffee their way. The Arabs started making a drink that became quite popular called gahwa— meaning to prevent sleep. Roasting and boiling the bean was how they made this drink. It became so popular among the Arabs that they made it their signature Arabian wine and it was used a lot during rituals.

After the coffee bean was found to be a great wine and a medicine, someone discovered in Arabia that you could also make a different dark, delicious drink out of the beans, this happened somewhere around twelve hundred AD. After that it didn’t take long and everyone in Arabia was drinking coffee. Everywhere these people traveled the coffee went with them. It made its way around to India, North Africa, the eastern Mediterranean, and was then cultivated to a great extent in Yemen around fourteen hundred AD.

Other countries would have gladly welcomed these beans if only the Arabs had let them. The Arabs killed the seed-germ making sure no one else could grow the coffee if taken elsewhere. Heavily guarding their plants, Yemen is where the main source of coffee stayed for several hundred years. Even with their efforts, the beans were eventually smuggled out by pilgrims and travelers.

Coffee Shops Appear

Around 1475 the first coffee shop opens in Constantinople called Kiv Han two years after coffee was introduced to Turkey, in 1554 two coffee houses open there. People came pouring in to socialize, listen to music, play games and of course drink coffee. Some often called these places in Turkey the “school of the wise”, because you could learn so much by just visiting the coffee house and listening to conversations.
In the sixteen hundreds coffee enters Europe through the port of Venice. The Turkish warriors also brought the drink to Balkans, Spain, and North Africa. Not too much later the first coffee house opens in Italy.

There were plenty of people also trying to ban coffee. Such as Khair Beg a governor of Mecca who was executed and Grand Vizir of the Ottoman Empire who successfully closed down many coffee houses in Turkey. Thankfully not everyone thought this way.

Coffee Tips Arrive

In the early sixteen hundreds coffee is presented to the New World by man named John Smith. Later in that century, the first coffee house opens in England. Coffee houses or “penny universities” charged a penny for admission and for a cup of coffee. The word “TIPS” (for service) has it’s origin from an English coffee house.

Early in the 17th century, Edward Lloyd’s coffee house opens in England. The Dutch became the first to commercially transport coffee. The first Parisian café opens in 1713 and King Louis XIV is presented with a lovely coffee tree. Sugar is first used as an addition to coffee in his court.

The America’s Have Coffee

Coffee plants were introduced in the Americas for development. By close to the end of the seventeen hundreds, 1,920 million plants are grown on the island.

Evidently the eighteen hundreds were spent trying to find better methods to make coffee.

The Coffee “Brew” in the 20th Century

New methods to help brewing coffee start popping up everywhere. The first commercial espresso machine is developed in Italy. Melitta Bentz makes a filter using blotting paper. Dr. Ernest Lily manufactures the first automatic espresso machine. The Nestle Company invents Nescafe instant coffee. Achilles Gaggia perfects the espresso machine.
Hills Bros. begins packing roasted coffee in vacuum tins eventually ending local roasting shops and coffee mills. A Japanese-American chemist named Satori Kato from Chicago invents the first soluble “instant” coffee.

German coffee importer Ludwig Roselius turns some ruined coffee beans over to researchers, who perfected the process of removing caffeine from the beans without destroying the flavor. He sells it under the name Sanka. Sanka is introduced in the United States in 1923.

George Constant Washington an English chemist living in Guatemala, is interested in a powdery condensation forming on the spout of his silver coffee flask. After checking into it, he creates the first mass-produced instant coffee which is his brand name called Red E Coffee.

Prohibition goes into effect in United States. Coffee sales suddenly increase.
Brazil asked Nestle to help find a solution to their coffee surpluses so the Nestle Company comes up with freeze-dried coffee. Nestle also made Nescafe and introduced it to Switzerland.

Other Interesting Coffee Tidbits

Today the US imports 70 percent of the world’s coffee crop.
During W.W.II, American soldiers were issued instant Maxwell House coffee in their ration kits.

In Italy, Achilles Gaggia perfects his espresso machine. The name Cappuccino comes from the resemblance of its color to the robes of the monks of the Capuchin order.

One week before Woodstock, the Manson family murders coffee heiress Abigail Folger as she visits with her friend Sharon Tate in the home of filmmaker Roman Polanski.

Starbuck’s Hits the Coffee World

Starbucks opens its first store in Seattle’s Pike Place public market in 1971. This creates madness over fresh-roasted whole bean coffee.
Coffee finally becomes the world’s most popular beverage. More than 450 billion cups are sold each year by 1995.

The Current Coffee Trends

Now in the 21st century we have many different styles, grinds, and flavors of coffee. We have really come a long way even with our coffee making machines. There’s no sign of coffee consumption decreasing. Researchers are even finding many health benefits to drinking coffee. Drink and enjoy!

Nespresso Coffee

In 1976 the technology that is used to brew Nespresso, some of the most expensive coffee cup for cup, was invented by the Nestle corporation in Switzerland. Since then the product has gone through many stages of development that have led us to a very popular product that brews perfect high-quality coffee with a rich layer of crema on top every single time. With coffee capsules that sell for one dollar each, Nespresso justifies its price with exceptional quality and has been becoming more and more popular worldwide in the past few years.

If you are wondering what the fuss is all about, consider how rare it is, whether it is at home or at a coffee shop, that a shot of espresso has that perfect layer of thick tan foam resting on top. This is known to coffee connoisseurs as crema, and is an indication of high quality coffee that’s been perfectly brewed. Once brewed, Nespresso has a full rich flavor and an aroma that wakes up the senses of coffee lovers, along with a beautiful layer of crema on every single cup.

There are several factors that are considered and a number of steps the Nespresso company takes to ensure that their coffee is so exceptional. These begin where one might expect, with the coffee.

The Highest Quality Coffee

Acquiring the perfect coffee is a very high priority for the people at Nespresso. It is the coffee that the customer drinks, and it is therefore the primary consideration when it comes to customer satisfaction. Second best just won’t do for Nespresso. To begin with, the firm only uses the best Grand Cru coffee. This terminology, generally used to describe the finest wines from the best regions is used by Nespresso to describe the top harvests from the greatest coffee regions in the world.

The beans used in the production of Nespresso coffee are chosen using a very specific methodology. Only the best beans from the top harvests are used, and the roasting and grinding of all of the beans is very closely monitored to make sure that the coffee comes out as it should.

In addition to this, Nespresso makes sure that it offers the variety its customers need by providing various coffees from many well known top quality sources to give their clients a wide variety of flavors and a wide variety in the level of intensity.

The coffee is sold in hermetically sealed aluminum capsules that measure the perfect amount of coffee, preserve its freshness, and are integrated optimally into the Nespresso coffee machines.

The Perfect Coffee Machines

The other thing that makes Nespresso Coffee loved all over the world is their coffee machines. The machines were created to be used with Nespresso capsules and only Nespresso capsules. There are many top quality coffee machines available, but Nespresso machines are unique.

Nespresso Machines Are Well Designed

The very first thing that you will notice about Nespresso machines if you look through a catalog or browse them in a store is that they are all very well designed. They are not only designed to make the perfect coffee but to be nice to look at. This makes them ideal for display both at home and at the office. The colors of the machines are well balanced and attractive and fit well at home or at the office.

Finding the “Best of the Best” in Coffee

There is coffee and THERE IS COFFEE! You likely know about the generic quality coffees you find at the supermarket, using the inferior Robusta beans. And, in contrast, there is the alternative: the coffee regularly termed Gourmet Coffee you buy direct from roasters around the country. Popular large volume roasters, like Starbucks as well as most of the the smaller roasters dispersed about town, essentially utilize this far better grade, high altitude, shade grown Arabica bean.

That being said, and broadly known by all nowadays, how can you siphon out the crème de la crème of gourmet coffee beans to purchase?

To begin with, let’s hone in specifically on taste. Nowadays, coffee has become a “drink of experts”…
evolved into an art of reflection! We’ve begun to savor our coffee…flavor identify and define the subtle hints and nuances, as well as the qualities that identify the bean’s continent of origin. You as a coffee drinker, can begin to explore and experience the undertones of your coffee’s region, but better yet, begin to revel in the independently specific flavors of the bean defined by the specific hill and farm where it’s grown.

Coffee Cupping: Defining Coffee by its “Underlying Flavors”

There are, nowadays, a limited number of coffee roasters that independently test their coffee beans for taste observations and aromas. These beans are graded and assessed just like fine wine. This activity is called Coffee Cupping or Coffee Tasting. Professionals known as Master Tasters are the assessors. The procedure involves deeply sniffing a cup of brewed coffee, then loudly slurping the coffee so it draws in air, spreads to the back of the tongue, and maximizes flavor.

These Master Tasters, much akin to wine tasters, then attempt to measure in detail, every aspect of the coffee’s taste. This assessment includes measurement of the body (the texture or mouth-feel, such as oiliness), acidity (a sharp and tangy feeling, like when biting into an orange), and balance (the innuendo and the harmony of flavors working together). Since coffee beans embody telltale flavors from their region or continent of their origin, cuppers may also attempt to predict where the coffee was grown.