How Do You Identify the Best Espresso Machine?

When you go out looking for the best espresso machine it is really difficult to identify the best from the many varieties in the stores. You must get the best anyway. But how do you identify the best espresso machine.

how-to-buy-an-espresso-machine

There are very many things to look for when looking for the best espresso machine. These include:

Capacity Of The Espresso Machine

Capacity is always associated to the kind of espresso you are looking. If any espresso machine has enough capacity to take care of your needs then it is the best espresso machine.

It is so painful when you buy an espresso machine and it cannot provide the number of cups enough for you and your family, you and your workmates or whatever other reason you are using it.

Size Of The Espresso Maker

The size and weight of the espresso machine are also some of the factors that you should consider when looking for the best espresso machine. The best espresso machine must be convenient in terms of the size and weight depending on where you are using it.

If the machine is too small then that automatically means that even its capacity is low. If the machine is too big then it means another burden when it comes to carrying it from one place to the other.

Material Used To Make The Machine

If you are looking for the best and durable espresso machine then you have to look at the material used to make the machine. If you are looking for an espresso machine that is durable and cannot get damaged easily then look for the one made of string material such as aluminum.

Temperature Control

The best espresso machine is one that can be able to control all the temperatures in the machine. If you are looking for the best machine, then it should be having good boiler temperature controls.

Why Do You Need an Espresso Machine at Home?

Many people really like coffee. But some prefer buying it from the coffee shops rather than preparing it on their own. But the whole thing is, why do you need to have an espresso machine at home whiles you can buy coffee from the vending machine.

If you like coffee, there are very many things you should know about coffee making. This is where the difference and the whole idea of having an espresso machine at home comes in.

  1. Saves Your Time

It is the most convenient way of getting coffee. If you are so busy and you do not want to waste time looking for Starbucks or vending machine then an espresso machine is your only option. This is if you have it at your home.

The good thing is that you can use the machine to prepare your coffee at any time of the day or the night. The time also taken to have the coffee ready is shorter if you are using your own espresso machine.

  1. You Need Quality Coffee

If you have ever made coffee on your own at home then you will agree with me that the quality is way better. Unlike the coffee you buy on the streets, when you make your own coffee from home then you can use the ingredient levels that you need.

  1. It is Affordable

It is really expensive to go to a vending machine every time you need a cup of coffee. The cost itself is very high when you have to buy. When you are making coffee from it is cheaper.

This is because you will buy the ingredients on your own.

  1. You can use your machine to store the coffee

This is very good if you want high amounts of coffee and you cannot drink it all at once. You will be able to store the coffee in your machine.

My Ratings On Espresso Machines That I’ve Used

Many people, including my own self, tend to buy things they want after conducting thorough research and reading experiences of others who tested or bought it. If you are one too, then you have come to the right place my friend!

Espresso Maker Ratings 2017

This article was made for people who perform extensive research for a product before investing money in it, and what you are about to read are my experiences during my journey to buy the espresso machine fit and tailored for my needs. If you are planning to buy one, here’s the trick. List all the things you want, in my case, it was easy maintenance, long time warranty, built-in frother, and a large water reservoir. This will help you filter out the perfect machine for you, for example, the “Gaggia Classic Semi-Automatic Espresso Maker” fit all these, so it is my current espresso machine (I’ll review it later in the article).

But before buying it, I stumbled upon many others, which were both good and bad. So today, I’ll review them and tell you my experiences of their use. So, here are my espresso machine ratings!

Gaggia Classic Semi-Automatic Espresso Maker

My rating: 5 out of 5 stars

This machine took my heart the moment I saw it. The small size and vast range of controls fit everything I needed. The rating is not just because I loved it, but because it is impossible for anyone to not love it. The frothing result was amazing, the beans were grinded just perfectly, and the mix was just according to my tastes, although most of the credit goes to me for choosing the right settings and fiddling around with others I didn’t know. This machine has made my mornings better, and I certainly recommend it to anyone who has money and is waiting to buy a barista quality espresso maker.

Nespresso Pixie Espresso Maker

My rating: 3.5 out of 5 stars

Why did I rate it so low? You’ll eventually find out. The machine looks great and is pretty cheap, but the main thing I didn’t like is its existence. Now don’t take me wrong, but its purpose is completely useless. It requires capsules to make the coffee, which comes in different flavours. They are not original and taste like cheap imitations, hence ruining the real reason this machine is bought for, to make coffee.

Breville BES870XL Barista Espresso Machine

My rating: 4 out of 5 stars

This espresso maker is great for baristas who have extensive knowledge about brewing and making your own coffee, but isn’t suitable for beginners like me. The machine is very complicated as nothing is automated, meaning you have to set everything up yourself before starting the process. So, you can get the idea I am trying to give you for this. But if you have a decent amount of knowledge about espressos, buy this one immediately!

Why Cook?

Cooking may be tiring or time consuming but you have to admit it is relaxing. I love cooking when I have the time for it. I love to carefully pick, craft and create my dishes so I enjoy the finished product to the fullest.

I notice that if I rush myself, the dishes do not taste as good. Which is why I honestly feel that cooking is an act that should be experienced and not forced. By pouring your heart and soul into your dishes, you muster up something that transcends the physical world.

If you don’t believe me, try cooking the exact same dish two separate times. You should be in a hurry and unenthusiastic when you cook the dish the first time. Take your time and be gentle the second time you cook your dish.

Ask a family member to try both dishes before you taste it yourself. You’ll be surprised by the difference. Don’t waste your ingredients on half hearted attempts of cooking. Enjoy the process. If you don’t have the time to make a fancy dish, make a simple one.

As long as you pour out your heart into your cooking, it will taste great to anyone who tries it.

Spice Up Your Dishes!

spices

A sprinkle of this or that turns an everyday food into something with tasty international flair.

No, it isn’t hard to be an international chef―even if you rarely travel beyond your local grocery store. By simply adding a few herbs and spices to your kitchen collection, you can prepare dishes from all over the world. In Chicago, for example, Patty Erd, co-owner of the Spice House, has created seasoning blends inspired by, and named after, that city’s ethnic enclaves. Here, Erd reveals the ingredients that make each cuisine come alive.

Caribbean
Nutmeg is a main ingredient in Caribbean cooking―for good reason: “It’s grown there,” says Erd. “They also use a lot of allspice and ginger.”
Try: In the Spice House’s recipe for Jamaican Red Bean Soup

French
“French cooking uses virtually no spices but plenty of herbs,” says Erd, “because the herbs grow in many French backyards.” That means rosemary, thyme, tarragon, and marjoram, to name a few―all of which can show up in the classic blend herbes de Provence, which you can make by combining an assortment of those herbs (fresh or dried) in your kitchen. Just chop up the components and mix them to taste, or look online for one of the many recipes for this blend, which sometimes includes basil, savory, cracked fennel, or lavender.

German
Nutmeg and mace (another part of the nutmeg plant) are at the top of the list in German cooking. “Mace and nutmeg are not indigenous to Germany, ” Erd notes, “but they go in a lot of sausages.”

Indian
Contrary to popular belief, there is no one spice called curry. Curry powder is actually a mix of any number of pungent spices, and the recipe for that blend can vary from cook to cook. “It’s very personal to you and what your family likes,” says Erd. Cumin and turmeric are staples, though. Other possibilities include―but aren’t limited to―coriander, ginger, black pepper, red pepper, cloves, white pepper, nutmeg, fennel, cinnamon, saffron, and mace.

Irish
Ireland isn’t exactly known for its spices, so Erd’s shop came up with its Bridgeport Seasoning (named after a predominantly Irish neighborhood in Chicago), a mix that pairs well with potatoes, the Irish staple. “We used some of the things that are indigenous to Ireland that are not technically spices,” says Erd. The mix includes red bell peppers, onion, cayenne, toasted onion, Romano cheese, thyme, rosemary, and basil.

Italian
Many of Italian cuisine’s characteristic flavors don’t come from spices, “but a lot of the things we call spices―like garlic and onion―get used a lot in Italian cooking,” says Erd. For her shop’s Italian-inspired blend, Taylor Street Cheese Sprinkle (named after a predominantly Italian neighborhood in Chicago), she uses garlic, Italian parsley, salt, powdered green peppercorns, scallions, and powdered Romano cheese. The Spice House’s seasonings all use dried ingredients, but Erd says, “If you don’t have the seasoning, you can certainly use fresh ingredients.”

Latin
“Cumin is used in pretty much all Hispanic cooking,” Erd says. She also recommends keeping onions, garlic, and Mexican oregano (available at finer grocery stores or from the Spice House) on hand. “Mexican oregano tends to be more bitter and earthy than the oregano you use for Italian cooking,” she says. “It holds its own better among the other strong spices because it’s not as delicate and sweet.”

Scandinavian
Cardamom is used to flavor coffee in the Middle East, but it plays a role in Scandinavian cooking, too, particularly in desserts. “It’s a little green pod that has a very distinctive taste that’s almost like eucalyptus,” says Erd. “I have a couple of customers who put it under their children’s pillows when they are congested.”

 

Thanks Real Simple : http://www.realsimple.com/food-recipes/cooking-tips-techniques/recipe-upgrades/spice-up-your-meals for their awesome tips.

Baking Chocolate Chip Cookies

Becoming A Great Chef

great-chefThe process of cooking is a simple one. You just work with raw ingredients and heat. The best part about cooking is that you’re free to experiment and try out as many techniques that you’d like. But I’ve seen many cooks gradually lose passion. It’s a saddening but real occurrence.

What many of you don’t understand is that being a chef is a state of mind. It’s part of understanding your place in the universe. As human beings you’re presented with countless opportunities and resources that will all go to waste unless you try and utilize it to the fullest.

This website has an article titled the 10 Top Qualities That A Chef Needs to have which I really agree with. It’s brief and it makes sense. It’s a practical approach for anyone who want’s to climb the ranks of culinary world fast.

The second article you should read is What Makes A Successful Chef . This piece tells it as it is. Being a chef has its perks but it is an undeniably stressful job. You’ll have to understand how to be a team player who knows when to chip in and when to butt out.

This last piece is for anyone who is considering culinary school. Before you actually send in all your applications, you really should get a feel of what working at a restaurant is like. I’d recommend that you get a job at a diner or a restaurant just to see if you’re really cut out to be part of the intense culinary world.

Good luck to everyone out there. Don’t lose hope and make sure you chase your dreams. You only have one life to live.

The two knives every chef begins with

As a starter set for her I suggest the two knives every chef begins with — a 3 1/2- to 4-inch paring or utility knife, and a 7 to 8-inch chef’s knife. With the paring knife she can slice, peel, bone and fillet. With the chef’s knife she’ll mince, chop, dice and even carve like a pro. Later you can add others.
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One of the brands I’ve test-driven for a long time, and one that gets high marks from professionals for its price-quality ratio, is the Forschner by Victorinox’s Fibrox line. Their chef’s knives are in the $30 range and paring knives are as low as $7. If she’s anything like me, she’ll still be using these knives years from now. Even with those three-figure knives ready and waiting in my knife block (my profession was the excuse for the splurges), these two usually end up by the sink waiting to be washed.
Along with them, get her the perfect knife sharpener for beginners, the AccuSharp knife and tool sharpener. It uses sharpening pieces that are preset at the correct angle so you can’t ruin your blades, and costs about $15.
Find everything on Amazon and other sites.
One last thing: Caution her to never, ever put a knife in the dishwasher — it ruins the blade’s tempering. Hand wash and dry it as you go.
Here’s a recipe she can practice on to try out her knife skills. It’s a good Sunday night supper too. The list of ingredients might give you pause, but trust me, the salad comes together easily. Cook the eggs ahead of time and store them in the refrigerator. And do the same with the dressing.
Article source: Splendid Table