Coffee

Espresso
Requires 9 bar of pressure.


Nespresso Citiz

Nespresso Magimix Citiz

I am giving the Nespresso Citiz a mention as I recently purchased one for myself over the Christmas period. It is a capsual/pod machine which uses 19 bar or pressure to extractthe espresso. The machine is only meant for Nespresso capsuals which can only be bought through the Nespresso website or selected boutiques. You are limited to 16 varieties of coffee, but they vary so much that I believe anyone could find a coffee suited for them. There are some companies that make "Nespresso Compatible" pods which can be purchased in some of the large supermarkets. However, they are not much cheaper and the quality is FAR inferior to the real Nespresso pods. I tried a couple of different alternative capsuals and was extremely dissapointed. The coffee was weak, watery and bitter. I won't be purchasing anything but Nespresso pods from now on.

Nespresso Aeroccino 3

The machines operation is very simple and lightning quick (ideal if you are in a hurry). Clean up is easy too. All you have to do is fill the 1litre reservoir with cold water, turn the power on, insert a capsual and push a button (either an espresso shot or a lungo shot). What you get is a beautifull espresso extraction within 30 seconds and a wonderfully creamy crema (the sign of a true espresso, which cannot be replicated with a french press of moka pot).

I picked mine up for £135 as part of a Christmas promotion (RRP £149). I bought a milk frother (the Aeroccino 3) separately on the Nespresso website for £46. This can warm, stir or foam your milk depending on the type of coffee you desire, be it a Latte, Cappuccino or a cold Frappuccino.

Moka Pot


French Press

Instant Coffee

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Classic French Dishes

Careme
Escoffier

Baking Powder, Baking Soda and Cream of Tartar

http://chemistry.about.com/cs/foodchemistry/f/blbaking.htm

 

Question: What Is the Difference Between Baking Soda & Baking Powder?

Answer: Both baking soda and baking powder are leavening agents, which means they are added to baked goods before cooking to produce carbon dioxide and cause them to 'rise'. Baking powder contains baking soda, but the two substances are used under different conditions. Baking Soda
Baking soda is pure sodium bicarbonate. When baking soda is combined with moisture and an acidic ingredient (e.g., yogurt, chocolate, buttermilk, honey), the resulting chemical reaction produces bubbles of carbon dioxide that expand under oven temperatures, causing baked goods to rise. The reaction begins immediately upon mixing the ingredients, so you need to bake recipes which call for baking soda immediately, or else they will fall flat!
Baking Powder
Baking powder contains sodium bicarbonate, but it includes the acidifying agent already (cream of tartar), and also a drying agent (usually starch). Baking powder is available as single-acting baking powder and as double-acting baking powder. Single-acting powders are activated by moisture, so you must bake recipes which include this product immediately after mixing. Double-acting powders react in two phases and can stand for a while before baking. With double-acting powder, some gas is released at room temperature when the powder is added to dough, but the majority of the gas is released after the temperature of the dough increases in the oven.
How Are Recipes Determined?
Some recipes call for baking soda, while others call for baking powder. Which ingredient is used depends on the other ingredients in the recipe. The ultimate goal is to produce a tasty product with a pleasing texture. Baking soda is basic and will yield a bitter taste unless countered by the acidity of another ingredient, such as buttermilk. You'll find baking soda in cookie recipes. Baking powder contains both an acid and a base and has an overall neutral effect in terms of taste. Recipes that call for baking powder often call for other neutral-tasting ingredients, such as milk. Baking powder is a common ingredient in cakes and biscuits.
Substituting in Recipes
You can substitute baking powder in place of baking soda (you'll need more baking powder and it may affect the taste), but you can't use baking soda when a recipe calls for baking powder. Baking soda by itself lacks the acidity to make a cake rise. However, you can make your own baking powder if you have baking soda and cream of tartar. Simply mix two parts cream of tartar with one part baking soda.

Bread

Yeast
Fresh
Dried
Fast Action


White Bread

Brown Bread

Wholemeal Bread

Wholegrain Bread

Baguette

Sourdough

Enriched Breads
Brioche

Sugar Work

SUGAR

Refined and Unrefined Sugars

Sugar temperatures and caramels

Sugar and egg yolks - base for many things

Types of Sugar

Inverted Sugars
Trimoline

Jam Sugar
Sugar Garnishes
Isomalt Tuile


Sweetness Scale
Sucrose
Fructose
Glucose
etc...

Pasta

Pasta Dough Recipes

00 Flour
Egg