How to boil the perfect egg
As we all know, boiling the perfect egg can be as difficult as putting toothpaste back in the tube - or is it?
Picture this; you set everything up perfectly for a nice runny yolk, you have everything laid out, the soldiers are nice and straight, you're armed with your favourite egg cup and you've found a spoon small enough to fit inside the egg. So far so good, eh? Wrong! You go give the egg a tap with the spoon and it breaks because the egg is harder than rock. Guess what? There is no need to despair, with my fantastic egg boiling tips; your hopes of the perfect boiled egg needn't evaporate with the boiling water.
The following tips are based on boiling an egg from scratch in a pan of cold water, which is subsequently brought to the boil.
The times listed are the amount of time which the eggs will simmer in the pan for once they have been brought to the boil. With your stop watches at the ready lets get cooking!!
Hard boiled:
Normal eggs - 11 min
Large eggs - 14 min
Extra large eggs - 17 min
Medium boiled:
Normal eggs - 4 min 30 sec
Large eggs - 5 min 30 sec
Extra large eggs - 6 min 30 sec
Runny yolk:
Normal eggs - 2 min 45 sec
Large eggs - 3 min 45 sec
Extra large eggs - 4 min 30 sec
So how did you do?..........What do you mean, you haven't tried it yet?............Go ahead and give it a go you won't be disappointed.
About the Author
For more good housekeeping tips visit http://www.oph-good-housekeeping.com/index.html
Sunday, February 18, 2007
Is Lobster A Healthy Or Unhealthy Food? by Greg Roy
In our modern day, it seems that nearly everything we eat carries the risk of being unhealthy. Eating fish has known health benefits, yet some species of fish may contain unsafe levels of mercury and PCB's. Eating fresh fruit is known to be healthy, yet many fruits are sprayed with chemical pesticides the residues of which are of questionable risk. The same can be said of vegetables.
Whether the above mentioned food items are healthy or unhealthy is beyond the scope of this article. It does point out, though, that the debate continues on which foods contribute to good health, and which foods pose a health risk. This article will present information for the reader to determine which camp lobster belongs in: healthy or unhealthy.
Let's start with the few arguments that put forth the case that lobster is unhealthy. There are not many. We've read that one doctor advises against eating lobster because it may contain parasites and viruses. Nothing like pointing out the obvious. Every living creature on Earth may contain parasites and viruses, which is why any animal-based food product should be cooked before being eaten. Cooking eliminates this risk. One risk that cooking will not eliminate is excess levels of mercury. No matter how much you cook any fish or seafood item, it will not remove mercury.
How much mercury does lobster have? Before we answer that question, we need to look a little at mercury and the reasons it is in seafood to begin with. The FDA states in their report "What you need to know about mercury in fish and shellfish" that "nearly all fish and shellfish contain traces of mercury" and that "Mercury occurs naturally in the environment and can also be released into the air through industrial pollution. Mercury falls from the air and can accumulate in streams and oceans."
What can be gleaned from this report are two facts. One, that all fish and shellfish contain traces of mercury. Two, Mercury occurs naturally as well. If mercury occurs naturally, it is probably safe to assume that all fish and shellfish have always contained traces of mercury. Which begs the question: are mercury levels in fish and shellfish any higher now than they were 50 or 100 years ago? The answer is that scientists do no know for sure, as tests for mercury in fish were not done back then. Regardless, the FDA lists four fish varieties that have higher level of mercury than all others: shark, swordfish, king mackerel, and tilefish. They also list five that are very low in mercury: shrimp, canned light tuna, salmon, pollock and catfish. Lobster is closer to the 5 on the low end than the 4 on the high end.
Even the 4 fish varieties that have higher levels of mercury are safe to eat in moderation for all people other than pregnant mothers, and mothers nursing infant children. It is only these 4 varieties that should be avoided in the two circumstances just mentioned. Lobster is not included in the list of fish to avoid when pregnant.
The final argument against lobster that we have heard is not based on science at all. The argument is that lobsters are bottom feeders and eat decaying and rotting fish that sink to the bottom. The logic of the argument is that since lobsters are eating these things that aren't healthy for people, people shouldn't be eating lobsters. The problem with this argument is that it is not based on facts. The fact is that lobsters eat mainly live food. Their primary diet consists of live fish, clams, crabs, mussels and sea urchins. Lobsters do eat dead bait in traps, but humans eat dead fish too! Ask any lobsterman, and they will tell you: the fresher the bait, the better it will "fish." This is trade language which, when translated, means that if you put fresh bait in your traps it will attract more lobsters. Old bait does not attract many lobsters at all.
When fish gets old and borderline saleable at a seafood market, it begins to emit an ammonia smell. At that point, which can be about 5 to 7 days after being caught, it is no longer appealing to humans. It is the same for lobsters. They prefer live, fresh food, but will eat dead bait in traps if it is fresh and not old.
This last argument against lobster as a healthy food is the weakest and not based upon fact at all, but rather on fallacy: lobsters eat primarily live food, not decaying, rotting dead fish.
Now we'll look at the factors in favor of lobster being a healthy food.
There are several health reasons that lobster should be eaten. The first comes from the American Heart Associations Page on Fish and Omega-3 Fatty Acids which recommends eating fish at least 2 times per week. A quote from the American Heart Association is worth sharing here, "Fish is a good source of protein and doesn't have the high saturated fat that fatty meat products do."
Lobster is indeed an excellent source of lean protein. 100 grams of lobster meat contains 98 calories, 21 grams of protein, and only 0.6 grams of fat. Contrast that to 100 grams of white, skinless chicken meat which has 168 calories, 31 grams of protein, and 3.6 grams of fat. Gram for gram, even skinless chicken contains in excess of 500% more fat than lobster. Lean beef contains more than 10 times as much fat as lobster. Obviously, lobster is an excellent source of lean protein.
Lobster is more than just a lean source of protein. Lobster also contains Omega-3 fatty acids, which are associated with good heart health. There are several valuable benefits from a diet which regularly contains Omega-3 fatty acids. Again quoting from the American Heart Association, "The ways that omega-3 fatty acids reduce CVD (cardio-vascular disease) risk are still being studied. However, research has shown that they decrease risk of arrhythmias, which can lead to sudden cardiac death, decrease triglyceride levels, decrease growth rate of atherosclerotic plaque, and lower blood pressure (slightly)." The report further states, "Large-scale epidemiologic studies suggest that people at risk for coronary heart disease benefit from consuming omega-3 fatty acids from plants and marine sources."
Lobster does not contain as much Omega-3 fatty acids as salmon, which has the highest content, but is a good source nonetheless.
In summary, lobster is high in protein, extremely low in fat, is a beneficial source of Omega-3 fatty acids which are healthy for the heart and reduce the growth rate of plaque. Lobsters feed primarily on live food: fish, crabs, clams and mussels. Lobster have a very healthy diet which would be beneficial to humans, not harmful to them.
There you have the arguments for and against lobster as a healthy food source. The evidence suggests lobster is a very healthy food choice. Not only is it very healthy, it tastes absolutely extravagant. Enjoy your lobster!
About the Author
G. Roy is a former recreational Maine lobster fisherman and owner of the site Lobster-s.com. If you enjoy this article, Please stop by for a vist. You'll find everything you ever wanted to know about the king of crustaceans, including many lobster recipes.
Whether the above mentioned food items are healthy or unhealthy is beyond the scope of this article. It does point out, though, that the debate continues on which foods contribute to good health, and which foods pose a health risk. This article will present information for the reader to determine which camp lobster belongs in: healthy or unhealthy.
Let's start with the few arguments that put forth the case that lobster is unhealthy. There are not many. We've read that one doctor advises against eating lobster because it may contain parasites and viruses. Nothing like pointing out the obvious. Every living creature on Earth may contain parasites and viruses, which is why any animal-based food product should be cooked before being eaten. Cooking eliminates this risk. One risk that cooking will not eliminate is excess levels of mercury. No matter how much you cook any fish or seafood item, it will not remove mercury.
How much mercury does lobster have? Before we answer that question, we need to look a little at mercury and the reasons it is in seafood to begin with. The FDA states in their report "What you need to know about mercury in fish and shellfish" that "nearly all fish and shellfish contain traces of mercury" and that "Mercury occurs naturally in the environment and can also be released into the air through industrial pollution. Mercury falls from the air and can accumulate in streams and oceans."
What can be gleaned from this report are two facts. One, that all fish and shellfish contain traces of mercury. Two, Mercury occurs naturally as well. If mercury occurs naturally, it is probably safe to assume that all fish and shellfish have always contained traces of mercury. Which begs the question: are mercury levels in fish and shellfish any higher now than they were 50 or 100 years ago? The answer is that scientists do no know for sure, as tests for mercury in fish were not done back then. Regardless, the FDA lists four fish varieties that have higher level of mercury than all others: shark, swordfish, king mackerel, and tilefish. They also list five that are very low in mercury: shrimp, canned light tuna, salmon, pollock and catfish. Lobster is closer to the 5 on the low end than the 4 on the high end.
Even the 4 fish varieties that have higher levels of mercury are safe to eat in moderation for all people other than pregnant mothers, and mothers nursing infant children. It is only these 4 varieties that should be avoided in the two circumstances just mentioned. Lobster is not included in the list of fish to avoid when pregnant.
The final argument against lobster that we have heard is not based on science at all. The argument is that lobsters are bottom feeders and eat decaying and rotting fish that sink to the bottom. The logic of the argument is that since lobsters are eating these things that aren't healthy for people, people shouldn't be eating lobsters. The problem with this argument is that it is not based on facts. The fact is that lobsters eat mainly live food. Their primary diet consists of live fish, clams, crabs, mussels and sea urchins. Lobsters do eat dead bait in traps, but humans eat dead fish too! Ask any lobsterman, and they will tell you: the fresher the bait, the better it will "fish." This is trade language which, when translated, means that if you put fresh bait in your traps it will attract more lobsters. Old bait does not attract many lobsters at all.
When fish gets old and borderline saleable at a seafood market, it begins to emit an ammonia smell. At that point, which can be about 5 to 7 days after being caught, it is no longer appealing to humans. It is the same for lobsters. They prefer live, fresh food, but will eat dead bait in traps if it is fresh and not old.
This last argument against lobster as a healthy food is the weakest and not based upon fact at all, but rather on fallacy: lobsters eat primarily live food, not decaying, rotting dead fish.
Now we'll look at the factors in favor of lobster being a healthy food.
There are several health reasons that lobster should be eaten. The first comes from the American Heart Associations Page on Fish and Omega-3 Fatty Acids which recommends eating fish at least 2 times per week. A quote from the American Heart Association is worth sharing here, "Fish is a good source of protein and doesn't have the high saturated fat that fatty meat products do."
Lobster is indeed an excellent source of lean protein. 100 grams of lobster meat contains 98 calories, 21 grams of protein, and only 0.6 grams of fat. Contrast that to 100 grams of white, skinless chicken meat which has 168 calories, 31 grams of protein, and 3.6 grams of fat. Gram for gram, even skinless chicken contains in excess of 500% more fat than lobster. Lean beef contains more than 10 times as much fat as lobster. Obviously, lobster is an excellent source of lean protein.
Lobster is more than just a lean source of protein. Lobster also contains Omega-3 fatty acids, which are associated with good heart health. There are several valuable benefits from a diet which regularly contains Omega-3 fatty acids. Again quoting from the American Heart Association, "The ways that omega-3 fatty acids reduce CVD (cardio-vascular disease) risk are still being studied. However, research has shown that they decrease risk of arrhythmias, which can lead to sudden cardiac death, decrease triglyceride levels, decrease growth rate of atherosclerotic plaque, and lower blood pressure (slightly)." The report further states, "Large-scale epidemiologic studies suggest that people at risk for coronary heart disease benefit from consuming omega-3 fatty acids from plants and marine sources."
Lobster does not contain as much Omega-3 fatty acids as salmon, which has the highest content, but is a good source nonetheless.
In summary, lobster is high in protein, extremely low in fat, is a beneficial source of Omega-3 fatty acids which are healthy for the heart and reduce the growth rate of plaque. Lobsters feed primarily on live food: fish, crabs, clams and mussels. Lobster have a very healthy diet which would be beneficial to humans, not harmful to them.
There you have the arguments for and against lobster as a healthy food source. The evidence suggests lobster is a very healthy food choice. Not only is it very healthy, it tastes absolutely extravagant. Enjoy your lobster!
About the Author
G. Roy is a former recreational Maine lobster fisherman and owner of the site Lobster-s.com. If you enjoy this article, Please stop by for a vist. You'll find everything you ever wanted to know about the king of crustaceans, including many lobster recipes.
Coffee - The origin of the species by Coffee City
Coffee, along with tea and soft drinks is the most widely consumed beverage in the world. The popularity and liking for coffee as a beverage can be gauged by the fact that its consumption is approximately one third of the volume of water consumed in the United States and Europe. The coffee that we drink is actually prepared from seeds, normally referred to as beans, of the coffee plant.
Coffee beans usually grow in pairs in the coffee cherry. In some rare cases, a single bean can also be found growing in the plant. Such single beans are known as pea-berry or carcoli beans. Pea-berry has a more prominent flavor than other Arabica beans are high on demand and are more expensive.
Species and Origins: The Genus, Coffea, to which the coffee plant belongs, contains about 25 species out of which the most prominent are: - The older species Coffea Arabica, was called the Kaffa, originated in Ethiopia. - The newer species, Coffea canephora (Robusta), probably originated in Uganda. - Coffea liberica, which is indigenous to Liberia - Coffea esliaca, that is believed to be indigenous to Sudan
Whereas Coffea Robusta is a shrub type plant, Coffea Arabica grows more like a tree. Some varieties of the coffee plant grow up to 30 feet but for easy picking of the coffee berry they are seldom allowed to grow beyond 15 feet. The coffee plant grows best under the shade of natural vegetation classified as Tropical Semi-deciduous Forest and in warm humid isothermal climate with annual precipitation of 1800-2000 mm and a mean annual temperature of 21-21.9°C
The best soils for coffee plants are deep sandy loam soils with coarse makeup perspective, having good aeration, moderate infiltration, and pH from 5.0 to 6.0. Nitrogen, potassium, and phosphorous are the most important elements though physical conditions can limit growth to a great extent.
Initially, Arabica coffees were named after the ports that they were exported from - for example, Java, from Indonesia and Mocha, from Yemen. Arabica is considered by many to be better in taste than Robusta, but the species is more susceptible to disease and therefore not as profitable to grow. The flavor of the Arabica beans depends upon the region they are grown in. Arabica beans are now grown in three main regions - Latin America, East Africa/Arabia and Asia/Pacific, and have distinctive characteristics of flavor, aroma, body, and acidity levels. Apart from the region, processing, genetic subspecies or varieties of beans also have a great impact on the coffee flavor and taste. For example, washed or wet processed beans tend to be more acidic in taste. Some regions even produce coffee beans that have a citrus-like or earthy flavor and aroma which can be best described as berry-like or flowery.
Robusta coffees are cultivated in environments where Arabica cannot blossom and have approximately 45% more caffeine than Arabica coffees. Robusta has little taste and tends to be bitter and has a typical "burnt rubber" and "wet cardboard" aroma and flavor. Robusta beans are cost effective but their peculiar taste is not liked by a many. To make Robusta beans more palatable and suitable for coffee blends the undesirable flavors are removed through a steaming process. Some espresso blends use good quality Robusta to decrease costs and get a better "crema" or foamy head.
Modern coffee, however, is more origin specific, and is known by country, region, varietals and even the estate it is grown and processed in.
Some coffees are made from particular varietals. Varietal, a botanical term that refers to a taxonomic category rank below species and are not related to origin are more specific than Arabica and Robusta. Coffees made of beans from single varietals are generally referred as such and in certain cases. The name of the region is added for distinctive branding. Rwanda Blue Bourbon is one such example of a coffee made from single varietals and made in Rwanda.
Brazil remains the world's largest producer and exporter of coffee. In recent years, however, there has been a flood of Robusta beans from Vietnam. The preference of the large industrial houses, multinational roasters and instant coffee producers, for the Robusta variety, due to its cheaper cost, was instrumental in the huge influx, precipitating a crisis of sorts in the prices of coffee the world over.
Coffee City http://www.coffeecity.org offers extensive articles and resources on coffee, espresso, coffee beans, coffee making, etc.
About the Author
Coffee City http://www.coffeecity.org offers extensive articles and resources on coffee, espresso, coffee beans, coffee making, etc.
Coffee beans usually grow in pairs in the coffee cherry. In some rare cases, a single bean can also be found growing in the plant. Such single beans are known as pea-berry or carcoli beans. Pea-berry has a more prominent flavor than other Arabica beans are high on demand and are more expensive.
Species and Origins: The Genus, Coffea, to which the coffee plant belongs, contains about 25 species out of which the most prominent are: - The older species Coffea Arabica, was called the Kaffa, originated in Ethiopia. - The newer species, Coffea canephora (Robusta), probably originated in Uganda. - Coffea liberica, which is indigenous to Liberia - Coffea esliaca, that is believed to be indigenous to Sudan
Whereas Coffea Robusta is a shrub type plant, Coffea Arabica grows more like a tree. Some varieties of the coffee plant grow up to 30 feet but for easy picking of the coffee berry they are seldom allowed to grow beyond 15 feet. The coffee plant grows best under the shade of natural vegetation classified as Tropical Semi-deciduous Forest and in warm humid isothermal climate with annual precipitation of 1800-2000 mm and a mean annual temperature of 21-21.9°C
The best soils for coffee plants are deep sandy loam soils with coarse makeup perspective, having good aeration, moderate infiltration, and pH from 5.0 to 6.0. Nitrogen, potassium, and phosphorous are the most important elements though physical conditions can limit growth to a great extent.
Initially, Arabica coffees were named after the ports that they were exported from - for example, Java, from Indonesia and Mocha, from Yemen. Arabica is considered by many to be better in taste than Robusta, but the species is more susceptible to disease and therefore not as profitable to grow. The flavor of the Arabica beans depends upon the region they are grown in. Arabica beans are now grown in three main regions - Latin America, East Africa/Arabia and Asia/Pacific, and have distinctive characteristics of flavor, aroma, body, and acidity levels. Apart from the region, processing, genetic subspecies or varieties of beans also have a great impact on the coffee flavor and taste. For example, washed or wet processed beans tend to be more acidic in taste. Some regions even produce coffee beans that have a citrus-like or earthy flavor and aroma which can be best described as berry-like or flowery.
Robusta coffees are cultivated in environments where Arabica cannot blossom and have approximately 45% more caffeine than Arabica coffees. Robusta has little taste and tends to be bitter and has a typical "burnt rubber" and "wet cardboard" aroma and flavor. Robusta beans are cost effective but their peculiar taste is not liked by a many. To make Robusta beans more palatable and suitable for coffee blends the undesirable flavors are removed through a steaming process. Some espresso blends use good quality Robusta to decrease costs and get a better "crema" or foamy head.
Modern coffee, however, is more origin specific, and is known by country, region, varietals and even the estate it is grown and processed in.
Some coffees are made from particular varietals. Varietal, a botanical term that refers to a taxonomic category rank below species and are not related to origin are more specific than Arabica and Robusta. Coffees made of beans from single varietals are generally referred as such and in certain cases. The name of the region is added for distinctive branding. Rwanda Blue Bourbon is one such example of a coffee made from single varietals and made in Rwanda.
Brazil remains the world's largest producer and exporter of coffee. In recent years, however, there has been a flood of Robusta beans from Vietnam. The preference of the large industrial houses, multinational roasters and instant coffee producers, for the Robusta variety, due to its cheaper cost, was instrumental in the huge influx, precipitating a crisis of sorts in the prices of coffee the world over.
Coffee City http://www.coffeecity.org offers extensive articles and resources on coffee, espresso, coffee beans, coffee making, etc.
About the Author
Coffee City http://www.coffeecity.org offers extensive articles and resources on coffee, espresso, coffee beans, coffee making, etc.
The Right Espresso Machine For You by Barbara Jackson
Brewing an espresso coffee drink is different compared to most other types of coffee. In fact, the rise in the popularity of espresso coffee over the last 20 years or so has been very significant. Companies took notice and banked on the salability of espresso machines, competing for features and designs.
Due to this competition, espresso machines today come in varied forms, brands designs and sizes. That variation gives rise to another problem: Which espresso machine is right for your needs?
Espresso machines, no matter what the brand, will serve the same basic purpose. Espresso machines pump out steam through a finely packed puck of powdered coffee beans for about 20 seconds and produces a drink that is slightly thick and deep brown in color, with a foam layer on top.
Espresso machines may have a combination or may include all of the following components:
* Pump
* Heating Chamber
* Steam Wand
* Control Panel
* Reservoir
Espresso machines have four basic styles. Each type has its own positive features and each has its own disadvantages.
The pump style espresso machine
This type of espresso machines are of the larger variety and uses a power pump to provide the correct amount of water pressure. The pump style espresso machines are quite large and could be noisy. These machines are suitable for commercial establishments as they can produce more espresso coffee with settings. The machine is also the most expensive type, but produces the best tasting espressos. The disadvantage is that water deposits, which require regular and more vigorous maintenance, can clog the pump type espresso machine.
The lever style espresso machines
This machine is operated by manipulating the lever arm so that pressure is created that will force the steam through the coffee grinds. Compared to the pump style espresso machine, this espresso machine type is quiet, although it could be quite hard on the hands. Because this machine is manually operated, the quality of the espresso that is produced may vary. Compared to the pump style however, lever types have fewer parts and require less maintenance.
Steam powered espresso machines
The steam coming from the heated water creates the pressure for this espresso machine type. Because the pressure could be inconsistent and may not always be strong enough, the quality of espresso that may be produced may not always be good. The steam type espresso machine, however, is easy to use thanks to is smaller design.
The Moka Pot
The moka pot is the simplest and possibly the most ingenious way of producing espressos. The moka pot is placed on top of your stove and the burner is turned on. As the water boils in the bottom chamber of this espresso machine, a steam is forced through the upper chamber of the pot. Because the moka pot is not a mechanized espresso machine, the pressure produced from the process is weaker than its counterparts. The main feature of this espresso maker is its simplicity. As a disadvantage, it does not have attachments for foaming. The moka pot is the least expensive of all espresso machines on the market.
The sales of espresso coffee machines have been increasing. Espresso machines for home use, though, will naturally tend to be less bulky. The features mentioned above should be enough to determine the kind of an espresso machine that will suit your needs. Other features are merely bonuses.
About the Author
Barbara Jackson contributes articles to several web sites, on product reviews and shopping advice topics.
Due to this competition, espresso machines today come in varied forms, brands designs and sizes. That variation gives rise to another problem: Which espresso machine is right for your needs?
Espresso machines, no matter what the brand, will serve the same basic purpose. Espresso machines pump out steam through a finely packed puck of powdered coffee beans for about 20 seconds and produces a drink that is slightly thick and deep brown in color, with a foam layer on top.
Espresso machines may have a combination or may include all of the following components:
* Pump
* Heating Chamber
* Steam Wand
* Control Panel
* Reservoir
Espresso machines have four basic styles. Each type has its own positive features and each has its own disadvantages.
The pump style espresso machine
This type of espresso machines are of the larger variety and uses a power pump to provide the correct amount of water pressure. The pump style espresso machines are quite large and could be noisy. These machines are suitable for commercial establishments as they can produce more espresso coffee with settings. The machine is also the most expensive type, but produces the best tasting espressos. The disadvantage is that water deposits, which require regular and more vigorous maintenance, can clog the pump type espresso machine.
The lever style espresso machines
This machine is operated by manipulating the lever arm so that pressure is created that will force the steam through the coffee grinds. Compared to the pump style espresso machine, this espresso machine type is quiet, although it could be quite hard on the hands. Because this machine is manually operated, the quality of the espresso that is produced may vary. Compared to the pump style however, lever types have fewer parts and require less maintenance.
Steam powered espresso machines
The steam coming from the heated water creates the pressure for this espresso machine type. Because the pressure could be inconsistent and may not always be strong enough, the quality of espresso that may be produced may not always be good. The steam type espresso machine, however, is easy to use thanks to is smaller design.
The Moka Pot
The moka pot is the simplest and possibly the most ingenious way of producing espressos. The moka pot is placed on top of your stove and the burner is turned on. As the water boils in the bottom chamber of this espresso machine, a steam is forced through the upper chamber of the pot. Because the moka pot is not a mechanized espresso machine, the pressure produced from the process is weaker than its counterparts. The main feature of this espresso maker is its simplicity. As a disadvantage, it does not have attachments for foaming. The moka pot is the least expensive of all espresso machines on the market.
The sales of espresso coffee machines have been increasing. Espresso machines for home use, though, will naturally tend to be less bulky. The features mentioned above should be enough to determine the kind of an espresso machine that will suit your needs. Other features are merely bonuses.
About the Author
Barbara Jackson contributes articles to several web sites, on product reviews and shopping advice topics.
What Can Catering Do For You? by Ashley Daniels
As part of our modern culture, social events are just around the corner, whether corporate or personal. Using a catering service for your next event is an easy, convenient, and time- saving way to get the hard job done.
No matter how big or small your next event will be, catering helps you to cover all your dining and refreshment requirements, providing not only food and drink, but professional personnel including bartenders, waiters, waitresses, drivers, parking valets, etc.
From wedding receptions to team-building parties, catering provides you with a wide range of products and services especially designed for each occasion, although you can always ask for tailored packages to suit your needs.
A typical catering service can cater receptions, dinners, buffets, and luncheons, and provide you with coffee and tea services for smaller events such as teamwork meetings.
At some catering services you can also pick up the food and drink yourself directly, or order the delivery to the location of your event, with or without serving staff, party aftermath caretakers, and cleaning personnel.
Catering can also handle other details of your events, including flowers, rentals, venues, or outdoors settings. Doing online research allows you to see the different catering providers and the whole range of ways in which service is provided.
In fact, some caterers specialize in delivering gourmet meals and drinks to your events, while others work with you developing customized menus that a third party provider delivers the day of the event, guaranteeing freshness of meals.
Some corporate catering services specialize in delivering coffee, tea, and box lunches, but in general terms, most caterers provide the full array of services to their clientele.
Take advantage of the Internet and point your browser to any of the major search engines, whether to look for "catering services" or by typing in your query "catering directory" to find a list of catering providers.
This way, you can find not only the caterers close to your location, but also reviews from other consumers regarding the quality of their services, as well as an estimate of costs and, in most cases, request an online quote.
There are catering directories that provide information on local services, listing the caterers by city and state, allowing you to narrow you search by introducing your zip code.
Finally, you can find some online caterer's associations listing their members, including their background and experience, serving the catering needs of thousands of people nationwide.
About the Author
Author Ashley Daniels is an assistant editor at Local Catering, a directory of New York catering companies and many others. She also contributes to Website Promotion World.
No matter how big or small your next event will be, catering helps you to cover all your dining and refreshment requirements, providing not only food and drink, but professional personnel including bartenders, waiters, waitresses, drivers, parking valets, etc.
From wedding receptions to team-building parties, catering provides you with a wide range of products and services especially designed for each occasion, although you can always ask for tailored packages to suit your needs.
A typical catering service can cater receptions, dinners, buffets, and luncheons, and provide you with coffee and tea services for smaller events such as teamwork meetings.
At some catering services you can also pick up the food and drink yourself directly, or order the delivery to the location of your event, with or without serving staff, party aftermath caretakers, and cleaning personnel.
Catering can also handle other details of your events, including flowers, rentals, venues, or outdoors settings. Doing online research allows you to see the different catering providers and the whole range of ways in which service is provided.
In fact, some caterers specialize in delivering gourmet meals and drinks to your events, while others work with you developing customized menus that a third party provider delivers the day of the event, guaranteeing freshness of meals.
Some corporate catering services specialize in delivering coffee, tea, and box lunches, but in general terms, most caterers provide the full array of services to their clientele.
Take advantage of the Internet and point your browser to any of the major search engines, whether to look for "catering services" or by typing in your query "catering directory" to find a list of catering providers.
This way, you can find not only the caterers close to your location, but also reviews from other consumers regarding the quality of their services, as well as an estimate of costs and, in most cases, request an online quote.
There are catering directories that provide information on local services, listing the caterers by city and state, allowing you to narrow you search by introducing your zip code.
Finally, you can find some online caterer's associations listing their members, including their background and experience, serving the catering needs of thousands of people nationwide.
About the Author
Author Ashley Daniels is an assistant editor at Local Catering, a directory of New York catering companies and many others. She also contributes to Website Promotion World.
Guide To Coffee Maker by Masni Rizal Mansor
The type of coffee maker you use will probably be partly dependant on what type of coffee maker you are used to. Most coffee drinkers use an automatic drip coffee maker for their morning coffee, but there's a good variety of coffee makers available and they all produce slightly different results.
Types Of Coffee Makers
The most popular type of coffee maker in the United States is the automatic drip coffee maker. They are extremely simple to use and can make a pot of coffee fairly quickly. Hot water is run through the ground coffee which has been placed in a filter in the cup of the coffee maker. The hot water drips through the grounds and makes its way to the pot where it usually produces a fairly clear, decent tasting pot of coffee and doesn't allow any coffee grounds to foul up the brew. Drip coffee makers have a warming plate under the coffee pot, and you should limit the amount of time the pot sits on the warming plate since the longer the coffee pot sits there, the stronger the coffee will be.
Probably one of the oldest types of coffee makers is the percolator. This works by boiling the water, which then circulates through the coffee grounds repeatedly. Unless you are partial to this type of maker, most coffee experts don't recommend it since boiling the water through the grounds can make the coffee bitter and you can also end up with coffee grounds in your cup.
A French press is probably the simplest method and it makes a great cup of coffee. The French press usually consists of a glass cylinder and a plunger that has a fine mesh screen on it. Ground coffee is placed in the plunger and then water that is almost at the boiling point is poured over the grounds into the cylinder. The coffee steeps for several minutes and then the plunger is pushed down to the bottom of the cylinder, which forces the coffee grounds to the bottom and out of the coffee. Using a French press has a tendency to give the coffee a better all around flavor.
Each individual will have their own preference when deciding on what type of coffee maker is best for them. There are pros and cons to every type of maker and you may want to try out a few methods before you settle on one particular type.
About the Author
Masni Rizal Mansor provide tips and review on coffee maker.
Types Of Coffee Makers
The most popular type of coffee maker in the United States is the automatic drip coffee maker. They are extremely simple to use and can make a pot of coffee fairly quickly. Hot water is run through the ground coffee which has been placed in a filter in the cup of the coffee maker. The hot water drips through the grounds and makes its way to the pot where it usually produces a fairly clear, decent tasting pot of coffee and doesn't allow any coffee grounds to foul up the brew. Drip coffee makers have a warming plate under the coffee pot, and you should limit the amount of time the pot sits on the warming plate since the longer the coffee pot sits there, the stronger the coffee will be.
Probably one of the oldest types of coffee makers is the percolator. This works by boiling the water, which then circulates through the coffee grounds repeatedly. Unless you are partial to this type of maker, most coffee experts don't recommend it since boiling the water through the grounds can make the coffee bitter and you can also end up with coffee grounds in your cup.
A French press is probably the simplest method and it makes a great cup of coffee. The French press usually consists of a glass cylinder and a plunger that has a fine mesh screen on it. Ground coffee is placed in the plunger and then water that is almost at the boiling point is poured over the grounds into the cylinder. The coffee steeps for several minutes and then the plunger is pushed down to the bottom of the cylinder, which forces the coffee grounds to the bottom and out of the coffee. Using a French press has a tendency to give the coffee a better all around flavor.
Each individual will have their own preference when deciding on what type of coffee maker is best for them. There are pros and cons to every type of maker and you may want to try out a few methods before you settle on one particular type.
About the Author
Masni Rizal Mansor provide tips and review on coffee maker.
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