Save it Later Use
The simplest way to save your espresso is to store if for later, so you have an instant brewed coffee the moment you crave for the beverage. This is not implying that you should save your 5-day old coffee. No! If you do that, chances are that the flavor will be gone from the beverage by then. However, if you think that you likely will be craving for another serving in a few hours or anytime within a day, then you better save that coffee. After it has cooled down, simply put it in the refrigerator until your next use. This won’t hurt the flavor at all. Heat it up later through a steamer, not in the microwave, and you will still get that rich flavor to enjoy.
Flavor For Your Baked Goods
This may probably be one of the most uncommon methods, but several people actually use leftover brewed coffee, most particularly the espresso, for baking. One suggestion is to use it to bake brownies, cookies and cakes! Brownie and cake mixes that have an added touch of coffee flavor to the mixture will taste great. This goes well with other pastries, too. Naturally, the espresso mixture may be better off in a denser or chunkier batter just like those of the brownies mainly because it can hold the espresso better. Try experimenting with coffee in your baked goods and you may just create a unique coffee flavored pastry.
Use for Chilled Drinks
Another way to use leftover brewed coffee is in the beverages that you will have later. One suggestion that a lot of people use is to make coffee ice cubes. Coffee-flavored ice cubes can be an excellent addition to milk, vodka (mudshake), blended to become a frappe, or simply added to a cup of black coffee. Just because coffee is generally consumed as a hot beverage doesn’t mean that you are limited to what you are able to do with it.
All of these things are just a few of the ways in which brewed coffee can be used as leftovers. Be creative and enjoy!
©2010 Athena Goodlight
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The secret lies in the amount of starch released when it comes to mashed potatoes. Release too much and potatoes become gummy. That’s why expert chefs prefer the following technique, which calls for ricing potatoes instead.
Begin with cold water
Put peeled, cut potatoes in a saucepot filled with cold water. (Adding cold potatoes to hot water can result in lumpiness.) Bring water to a boil over high heat. Then lower heat to medium, bringing water to a simmer. Cover; cook until tender. Drain well.
Use a ricer instead of mashing
Rather than mashing cooked potatoes, which can lead to gumminess because of the massive amounts of starch it releases, gently push them through a ricer. Ricing is less damaging and ruptures fewer cells, so less starch is released, and potatoes end up being light and fluffy.
Gently fold the ingredients
Another key to limiting the release of starch in mashed potatoes is how other ingredients are added. Again, a light touch is called for. Gently fold in, rather than press butter, warm milk and additional ingredients, using a sweeping downward and upward motion.
Mashed Potato Ideas
- Fold in a diced onion, chopped fresh sage, a grated carrot and several chopped steamed cabbage leaves.
- Fold in a bit of roasted garlic and chopped fresh rosemary.
- Substitute sour cream for half of the milk, and fold in with chopped scallions and crumbled bacon slices.
- Add some grated parmesan to top your mashed potato side dish.
- For a meaty version, you may also add crushed bacon, bits of ham, pepperoni or sausages.
- To add a spicy taste, throw in some slices of jalapeno, crushed dried red pepper, or bell peppers strips.
- If you have left over mashed potatoes, you can modify them in the morning by mixing in ground beef, eggs, onions, salt, and pepper to suite your taste then fry them as small patties.
Horseradish Mashed Potato
3 lbs Yukon gold potatoes, peeled and halved
1 cup milk, warmed
¼ cup milk, warmed
½ cup butter, melted
3 Tbs. prepared horseradish
2 Tbs. chopped fresh chives
In a large saucepot over high heat, bring potatoes and enough water to cover to a boil; reduce heat to medium, cover and simmer 30 minutes or until tender. Drain using a potato ricer, push potatoes in batches through ricer into a large serving bowl. Fold in warmed milk, butter, horseradish and chives. Season with salt and pepper.
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Because salsas use fresh ingredients, they have a certain punch of their own. Use oranges, pineapples, and mangoes to supply the intense yet sweet flavor.
Add some crunch.
Texture adds allure to salsa. Add in some cool cucumbers, crisp red and green peppers, refreshing celery, zesty radishes, and nutty jicama to add a bit of crunch.
Balance with tartness.
Balance the sweetness of the fruit by using acidic ingredients, such as vinegars and tomatillos. To invigorate and enhance the flavors of the other ingredients, add a little lime or lemond juice.
Spice it up.
Hot red peppers, smoky chipotles, onions, garlic and chili powder give salsa the zing that distinguishes it from a humdrum fruit salad. With a little “heat,” the salsa becomes a flavorful condiment.
Serve and enjoy!
However you like it, tangy, hot, or sweet, salsa can complement almost any meal imaginable.