One of the hardest things that come with owning a restaurant is the job of keeping it clean. There are so many things going on all the time. If you do not have an organized cleaning plan and routine in place then cleaning can be extremely overwhelming. The best way to keep on top of your kitchen planning is to always have a checklist at hand and follow your checklist so that you do not forget anything. The easiest time to forget things is when we are under pressure. By having a list of all the items that need to be cleaned and when they need to be cleaned we can make sure nothing goes uncleaned.

Another reason lists are important is because there are some things in your kitchen that need to be cleaned every day and some things that need to be cleaned once per week. Then there are other things that only need to be cleaned once per month or once a year, for example. Having a list is going to help you remember what needs to be cleaned and when.

Daily cleaning tasks – following is a list of all the daily cleaning tasks that need to be undertaken inside a kitchen restaurant.

Clean deep fryers – Fryers are a real hotspot for dirt and grime. These should always be cleaned every day. Forgetting to do these would lead to food tasting bad and bad customer reviews.

Clean and sanitize all surfaces – This is one of, if not the most important part of the restaurant because all food ultimately touches a surface at one point. They have to be germ-free. Use microfiber cloths to make sure all germs are removed without using chemicals.

Dust and mop the floor – Lets not forget the floor, one of the more important tasks too. Use Flat mops, preferably made of microfiber as well. These will save time and clean the best compared to cotton. Try this site for a good deal.

Sweep and mop the walk-in fridge and freezer – remember that this is where food is kept so keep chemicals out of here. Use only warm water and microfiber to clean these areas.

Wash floor mats – these are usually rubber so cleaning these is straight forward and easy

Wash all chef laundry – again very important. Must use a temperature that kills germs. Cross-contamination caused by chefs clothing happens frequently.

Clean meat slicer – if not cleaned properly, meat processors can spread very dangerous germs. Clean them properly, in fact, clean them more than properly, clean them twice!

Really a sip of Coffee may taste good and get you going in the morning. I really like coffee and the Coffee smell that perks me up before I take a sip and, no doubt, the flavor all make it my favorite drinks.

The Bunn-o-Matic Corporation, manufacturer of Bunn Coffee Makers, the commercial coffee machines that are so popular in the US and increasingly in Europe, has over the years, since 1972, when it first stood on its own, undergone various innovations in the coffee brewing technology. With the fact it trades on its well-known name as the best commercial coffee maker company, it has continued to make a number of improvements. It has indeed faced various competitions but as still managed to stand tall. The improvements made by Bunn include coming up with a new way of adjusting temperatures, new models of bunn coffee makers, and an iced tea brewer among others. The models that come from this company are stainless steel tanks with thermostat control and a patented ceramic-coated warmer plate.

Renown for their quality commercial coffee makers, that we can see in restaurants and in offices, Bunn is also more and more present in the home coffee brewing sector. They are taking the tremendous experience from the commercial coffee makers and apply it in the home coffee brewing division. We are not surprised to see some of their home use coffee makers in the list of SCAA Certified coffee makers. They were on and off the SCAA list, and it looks like they now understand that creating dependable and precise coffee makers is what makes the stand out.

The latest innovation by the company is the introduction of the new Bunn my Café coffee brewer. This is a single cup pod coffee brewer that utilizes pre-measured coffee pods to make an excellent cup of coffee or tea at any given time. The company further advertised its unique models, which incorporates three different systems to make a perfect hot cup of coffee. They include:

• The original temperature system keeps water up to 200 degree, which is the best temperature for brewing.
• Incorporations of the pulse brew technology, which times the brewing either for 30 seconds or for 50 seconds depending on the strength of tea or coffee that you brewed at fast.
• A commercial grade water pump that which provides the correct amount of mixture to keep your tea or coffee suspended in hot water to ensure that right amount flavor without bitterness.

Using an espresso machine is still the best way to make a conventional and fantastic espresso, but that does not mean you absolutely need to have one in order to enjoy this sort of coffee.

First, let us take a look at what exactly is espresso, then let us explore a few different methods for making it without a costly machine.

What is espresso?

Espresso is a full-flavored, concentrated kind of coffee that is served in" shots " It is created by forcing pressurized, hot water through very finely ground coffee beans. This procedure is called "pulling a shot."

Many common opinions and methods are described below, but even experts can not agree on which of them is "best". If you would like to test multiple methods in one sitting, cleanse your palate with water prior to each shot.

Put the cup to your nose and inhale the aroma with together, slow draw. Scent is a significant part of flavor.

Stir the crema in using a spoon or swirl the cup in a circle to mix it in with the rest of the espresso. Some say the crema is bitter and they discard it. We think that is a blasphemy.

Any determined espresso hobbyist will definitely inform you that preparing an espresso cup is one of the most important process ever. And you need pay a leg and an arm to get the most pricey espresso equipment, that brews the coffee without your intervention, or maybe not.

Very seriously, some of the home baristas maintain that the only way to prepare a real coffee is to use a semi-automatic espresso maker. Other baristas will say to you that a fully automatic espresso machine is the best, because it takes out all the guess work, and all the errors that are more frequent than we like admit.

I’d say, if you have the budget, go for the expensive stuff. But if your budget is tight, you might want to consider other solutions to make strong coffee at home.

The Best Method – The Espresso Machine

For people who like the sophisticated flavor of the espresso drinks, the best choice is still the standard machines. There is no finer way to brew a shot than with a semi-automatic espresso machine. Most people get discouraged about the prospect of spending a lot of money on the gear. But the fact is that there are cheap espresso machines on the market, you just need to do you won investigation and purchase the best one.

How to Make Espresso Coffee with an AeroPress.

An AeroPress is a great device for making espresso. You can use a kettle to heat the water, so you don’t even need a cooker. Heat the water up to approximately 185-200 degrees Fahrenheit. Put a filter in the drain cap and then screw in the drain cap on the AeroPress. Add two tbs of espresso ground coffee in the AeroPress, and then pour half a cup of hot water over the grounds. Press down on the plunger slowly till you’ve pushed out all of the espresso.

How to Prepare Espresso with a Stove-Top Espresso Maker

A stovetop espresso maker is among the best ways to brew an espresso without espresso machine. The Moka pot provides the necessary pressure and the necessary temperature for an espresso beverage. Make certain you utilize dark roasted coffee, maybe an espresso blend or something similar.

For the preparation, boil water in a pot and then pour it into the bottom part of the Moka pot. Add the espresso ground coffee in the filter basket to the rim. To not press the coffee down, or it will be too compressed and water will not go through the coffee puck. Attach the top of the pot. Put the moka pot on a stove burner set on medium heat. The water will eventually boil and trigger pressure, which will push coffee during the top chamber. You will hear a hissing sound once the process is complete.

Coffee has remained the preferred morning drink for people everywhere. Coffee’s rich flavor and aroma leave many people wanting more and more. If you want perfection in your brewed or steamed coffee, then you must take the time to learn as much as you can. Follow the suggestions you find here, and learn about brewing the best cup for you.

Do you want to impress your guests with great coffee? Think about making homemade lattes that you decorate on your own. A bit of practice will help you create flowers or leaves, and you will impress your guests. Try variations of melted chocolate with various forms of milk or other flavors for this task.

Does working at home give you cabin fever? Coffee can cure that. Many coffee shops have free internet on location, so you can try doing some work there instead. Some restaurants have followed suit.

Coffee comes in a wide variety of choices. Not everyone likes the same type of coffee, and most find that there is a wide variety of blends and flavors to choose from. Some like mild tastes, while others prefer the robust ones. You can also get flavored coffees such as hazelnut or raspberry. The majority of people usually use creamer to add flavor instead of drinking flavored coffee.

Coffee should not remain in your freezer for longer than three months, even though freezing most things extends their shelf life. Keeping the coffee around longer than this tends to decrease its quality.

To improve the taste of your coffee when using an old or cheap coffee machine, try brewing just hot water first. Once the hot water is ready, put the coffee grounds in and return the water to the coffee machine. This ensures that you get the hottest and thus most flavorful brew possible.

The cleaner your water is, the cleaner your coffee will be. Keep in mind that whatever goes inside your brew affects the final taste. That is the reason why distilled water, bottled water or filtered tap water will give you the coffee with the best taste.

When you are picking a coffee grinder out, choose one that has cone-shaped or flat burrs for grinding. These shapes prevent too much heat from being produced. They also help your coffee stay tasty. Blade grinders can have inconsistencies. They can create way too high a heat and burn your beans.

You can make froth for your coffee from milk at home! All you need to do is put it in a measuring cup or microwave-safe mug and heat it up until it steams. Use your hands to quickly rotate a kitchen whisk in the hot milk. Keep going until you achieve a good foam. Use half-and-half, whole, or 2 percent milk for better results.

Just to dispell a myth, coffee is not necessarily an unhealthy drink. Coffee itself is not bad for you. Rather, add-ons, including sweeteners and creams, make it unhealthy. Use almond milk and stevia for a healthy coffee.

As mentioned earlier, people from all over drink coffee every morning. The taste and smell created by this beverage leave people coming back for more. The more you know, the more likely you will be to end up with that exquisite brew. Just use the tips provided next time you make coffee.

Lots of people do not realize all of the intricacies involved in creating the ideal brew. Coffee does have drug-like qualities. If you are a new coffee drinker, or have drank it for many years but do not know much about it, you need to read this article.

If you prefer to make your own coffee, consider mixing it the coffee pot right after you brew it. A fast stir can maximize the flavor of the coffee, as well as its aroma. When you serve it, you will get a taste that is richer, and you will be rewarded with the delectable smell that is craved by coffee lovers.

Brewed coffee should always be served fresh, never reheated. This has been said to release harmful chemicals, although that is false. Coffee that is old or has been reheated may end up losing it’s original composition, resulting in decreased flavor. This will make it taste peculiar or bitter.

When you buy coffee beans, never keep them in the bag they came in after you have opened them. You need to put it in an air-tight container, and keep it away from light. This helps maintain their freshness.

When purchasing a new coffee maker, always give it a trial run. This means brewing water in it like you would a pot of coffee. That helps get rid of any dust that got into the machine while it was at the store on the shelf.

Brew coffee in the evening and store it in your fridge if you want to create iced coffee. This creates chilled coffee when you’re ready to add ice, instead of producing watered down coffee instead. Also, add cream, sugar and any other flavors just before putting it into the fridge. This will help you get the perfect cup of iced coffee for the morning.

In order to make good coffee, you must use good water. Try using bottled water to brew your coffee, it makes the difference. Alternatively, consider purchasing a water purifier to filter the water. Although the water is not equal to bottled water, it will still produce a better tasting cup of coffee than if you used tap water.

If you like strong, robust coffee, use a French press. French presses squeeze out the oils that flavor coffee. In a regular machine, the filter gets most of these flavorful oils.

It is not necessary to keep your coffee stored in the freezer. Actually, coffee can often take on smells and flavors from other foods. An optimal spot for storing coffee is a non-translucent container that is air tight. If you must put your coffee in the fridge or freezer, use a freezer bag with a good seal.

If you wonder if coffee is healthy for you, be confident it is; just drink it in moderation. Just drink 2 -3 cups pers day and not only you will reap the benefits of the antioxidants in coffee without any advers effects.

This article has probably provided you with more coffee knowledge than you ever thought you would have. Regardless of how long you have drank coffee, you probably learned something by reading this. Keep this information in mind the next time you brew up a pot of coffee to enjoy the perfect cup.

I like my coffee BLACK! How often in a day would baristas in a café hear these word? More common than you think. The power of pure coffee will never disappear into the hearts of true coffee drinkers and coffee lovers.

Coffee is a culture in itself, it unites the world in a common interest and even ties the world together.
And it all starts with the beauty of pure coffee-the espresso. Europeans have a love for espresso more than Americans do. It is actually in the fear of drinking the pure bitterness of coffee that most people would rather not have a shot of espresso at all. Well, that’s a myth.
The art of making the best espresso is actually creating a mix of different roasts of coffee to create a bold taste of coffee, which only has a hint of bitterness but not bitter at all. Why do you love your brewed coffee or your Caffe Americano so much? It’s practically the same as drinking espresso-only, it’s stronger.

Espresso Shots
The intensity of an espresso also depends on four different espresso servings. Some like having their caffe latte with a double shot of espresso while some prefer to just have a single shot. So what are these espresso servings?
When in Europe, drinking a cup of espresso has become synonymous with drinking a shot of alcohol-they drink it quickly. Espresso is served in demitasse-style cups. Here are the four different servings of espressos:

Ristretto or Short Shot
It’s called a short shot simply because it’s the espresso serving with the least amount of espresso in a cup. It is only comprised of a 3/4 ounce of extracted espresso.

Single Shot
A single shot is, simply put, an ounce of espresso in one extraction. It’s about 30 ml of espresso.

Lungo or Long Shot
It’s about 45 ml of espresso or 1 1/2 ounce of espresso.

Double Shot
A double shot is composed of 2 ounces of espresso in a single extraction which is about 60 ml. In barista terms a double shot is called doppio.

Parts of an Espresso
Every barista knows every element that comprises a good shot of espresso. It is essentially the three matters of an espresso: solid, liquid, and gas.

Espresso Is a Solution
This is the solid part of an espresso. It’s technically the water-soluble elements of coffee, whether it’s an espresso or brewed coffee, you practically get the same elements in each cup.

Suspension
Tiny coffee particles and gas bubbles are suspended in a shot of espresso. This liquid part of an espresso is the one responsible for keeping the fullness of an espresso shot. Technically, it’s the part of an espresso that locks in the flavor without making the espresso taste bitter.

Espresso is an Emulsion
The reason an espresso is so intense and filled with flavor is because of the emulsion or the gas matter of an espresso. This is the oils that are emulsified into the brew brought about by the pressure from an espresso machine. We know this better as the ‘crema’. The crema is the one that holds the flavor and the aroma of the coffee. The cream easily dissipates the longer you let an espresso sit and that is why Europeans love drinking espresso promptly. In order to make crema, you need some espresso knowledge, or a super-automatic espresso machine.

Finally, a freshly extracted espresso is devoid of all bitterness, despite the many misconceptions people have about an espresso. For that reason, they love adding milk, cream, and sugar. An espresso shot is rich and full of the pure essences of coffee-making it a surreal coffee experience in a tiny cup.

We’re all so used to learning about eating etiquette around the world but did you know that certain countries have certain rules in drinking coffee? Let’s see how the rest of the world drinks a cup of coffee.

Austria

Well, Austria makes a really great cup of coffee and one of my favorites is the kaisermelange. Though different cafes serve it differently, it does have three main ingredients: a shot of espresso, a mix of honey and egg yolk, and whipped cream. Yum!

Ethiopia

A coffee lover’s dream is to actually drink coffee in Ethiopia. Ethiopians host coffee ceremonies where a guest of honor is invited. Here, the coffee beans will be roasted over the fire and manually ground
on a mortar and pestle. In a jebena (an earthen pottery where they cook coffee), they mix the ground coffee with water and heated on an open fire to a boil. The coffee is filtered using horsehair Yummy! Ethiopians would expect you to drink at least three cups but I can definitely stay for some more.

France

Everything that has to do with France just seems so chic, doesn’t it? I love cafe au lait but little did I know that when in France, the froth is served separately. It’s like having your brewed coffee served with sugar and creamer at the side, cafe au lait is actually supposed to be served separately from the frothy milk.

Germany

One popular way of drinking coffee in Germany is a mixture of strong dark coffee, dark rum, and whipped cream called Pharisaer. It’s a drink that’s not only interesting but also very amusing. Back in a time I-don’t-know-when, the people were trying to hide the popular local mix of rum and coffee from a clergyman by adding whipped cream on top. Well, the secret was out and off the clergyman shouts, ‘Oh! You Pharisees!’ and thus the Pharisaer was born.

Italy

Did you know that you shouldn’t order a cappuccino after 11 am? They believe that drinking cappuccino after 11 am can affect the digestive system negatively. And they drink a cup of cappuccino standing up quickly before the crema disappears. Espresso, however, can be served all day, you can even make it at home, if you have the equipment, and drink it as an evening digestive.

Mexico

Ever tried something called piloncillo on your coffee before? It’s actually unrefined sugarcane that has a more natural earthy taste. Cafe de Olla is a real treat because it’s served to you in a clay mug mixed with piloncillo and cinnamon.

Senegal

Senegal’s Cafe Touba is a real delight. It’s a coffee cup with a well balanced sweet and spicy taste that’s really hard to forget. Cafe Touba is made with Guinea powder and adds a kick to a nice warm cup of coffee.

Spain

I’m not a fan of the Spanish Roast because, you know, it just tastes like burned earth. But the reason why the Spaniards love dark roasts is that they love their coffee really sweet. That’s why Cafe Bombon is madenot with frothed milkbut with condensed milk, creating that nice layer of milk and coffee in a glass cup that’s social media worthy.

Sweden

If England loves having their tea time, people in Sweden love having their fika. Fika is their coffee break during ordinary days that are usually set at around 9 in the morning and 3 in the afternoon. The love having fika with sweet pastries. And you’ll love that you can do it at work too.

A lot of countries have a love for drinking coffee. And naturally, I can’t live without it. These are only some of my favorite foreign ways of drinking coffee. You see, coffee is in itself a beautiful culture
that’s worth to explore and I love every minute of it.

We all know that funeral catering in Seattle is a tough option for everyone. Unfortunately, being faced with arrangements regarding a funeral or
wake is something that breaks everyone’s heart – however – something that nearly all of us face during their lifetime.

In the midst of the grief and sorrow, thinking about catering for a loved one’s departure is probably the last thing you are able to do. In the same
time though, you definitely want to give your loved one a proper send-off. For that manner, you should always consider reliable and professional
Seattle funeral catering services.

Giving Your Loved One The Best Send-Off Possible

Thinking about the food and drink you may like to service is something that many people do in the initial planning phase. However, professional
funeral catering services in Seattle can ease this up for you and tell you the most common choices for food options.

Basically, the common choices include cold buffets, hot-fork buffets etc. Generally speaking, buffets allow some flexibility for the numbers of
guests to change slightly and are the perfect choice as to how much they feel like eating.

A lot of guests appreciate funeral catering options that come in variety of food choices and buffet offers.
Yet in the same time, guests at a funeral are feeling a bit fragile and will appreciate comfort food and sweet things. And that is why you should
always choose a professional funeral catering service to accommodate you with food of all sorts and types.

What About The Favorite Foods Of Your Loved One?

Another thing you should always look forward to when booking a Seattle funeral catering service is the favorite food of your loved one. You can
even create a theme such as the colors of their favorite football team and trigger happy memories that the guests will appreciate.

Drinks are another part of the choices – and hot tea, coffee, water and fruit juices are always the best option for funeral catering. However, there
are also times when it is also common to serve alcohol in limited quantities.

As you can see, there is a lot to think about when it comes to funeral catering in Seattle. The best way to set the bar higher and eliminate the
problems and potential issues regarding food and drinks is obvious – to choose a reliable Seattle funeral catering service that relieves you of the
stress of having to think about everything.

Food Packaging Marketing and Branding

Companies need to hireFood packaging is a process where your product will be stored and protected right from the time of production to the time they arrive at the local grocery store or safely in your house. To be able to enter into the ranks of the key players in the food industry, you have to be sure that food products are right packaging by professionals like pencilworks. In this article I will give you some basic requirements that must be met in order to enjoy the benefits of food packaging.

Food packaging is the most important link between food and consumers, so it must contain all the information on the labels so that the consumer knows exactly what he or she consumes. The nutritional values must be added to the labels so that consumers have a basic picture of the content of the food and how they might affect their well-being. I am strictly referring to people who are on diets or are restricted to consume certain substances, and whether they have all the necessary information, they can stay away from illegal substance that could hurt. As a percentage of the daily value should be added to the labels because your body consume only a certain amount of nutrients every day and this way you can reach your doses of ration this daily value.

Also, food packaging should be made to last as the products will be on the road for a while to reach on their travel supermarkets all over the country. Food packaging must be designed to withstand shocks, vibrations and impacts that may occur during transportation, to prevent damage that could affect the integrity of the product. At the same time, food packaging must be protected from external influences such as dust, water vapor which may accelerate aging process. You do not want to reach your groceries with bad products.

Last but not least, food packaging has comfort to offer to you and your customers. They can solve the agglomeration problems for their food by creating a design that cuts or parts of their products and can also help consumers to ration their food to what you want.

What will make a unique difference between your products and someone elses products is the type of packaging and branding given to it. At Pencilworks we have created a 7 Steps Stand-Out packaging system that uses a proven process that has already benefitted other business owners. In fact, it has been so successful that one of our clients sells a package every 45 seconds and another has now become the leader in their category.

Beer Fundamentals

If America had a leading alcoholic beverage, it would most likely be beer. Inning accordance with the Makers Association, the general U.S. beer market deserved $101 billion in 2009. Over 205 million barrels of beer were sold (1 barrel equates to 31 gallons of beer). In the very same year, there were 1,595 breweries in the United States fermenting everything from light lagers to chocolaty stouts.

In that spirit, LiveScience proposes a toast to beer, that sudsy drink that humans have brewed for centuries.

Exactly what’s in a glass?

Water, primarily. But likewise flowers, fungus and grains.

Beer gets much of its taste from hops, which are vine-grown flowers that look more like mini-pinecones than daisies. The alcohol in beer originates from grain, commonly barley, which is malted (or allowed to sprout) and after that soaked in water to extract its sugars. Those sugars become a feast for yeast, the small, unicellular fungi that thrive on sugars and excrete alcohol.

Yeasts typically get removed of business beers before they’re bottled. However, they leave traces (and tastes) behind. A study released in August 2010 in the Journal of Proteome Research study discovered that beers consist of an astonishing range of proteins: at least 62, 40 which come from the yeast. These proteins are typed in supporting beer’s foamy head; the scientists kept in mind.

Top to it!

The hops that provide beer both its bitter taste and fruity scent are also powerful cancer-fighters. Hops are a better source of cell-damage-fighting antioxidants than red wine, green tea and soy items, inning accordance with a 2000 research study in the Journal of Agricultural and Food Chemistry. The source is xanthohumol, a tongue tornado of a substance found just in hops.

The bad news is that you ‘d have to drink about 118 gallons (450 liters) of beer a day to see a health gain from the anti-oxidants in hops. Ultimately, scientists wish to boil down that hoppy, anti-cancer goodness to a pill to help avoid cancer.

Who drank it then …

Human beings and yeast have been working together for centuries to develop delicious brews. As early as the 6th millennium B.C., ancient Sumerians had found the art of fermentation. By the 19th century B.C., they were inscribing beer dishes into tablets in the form of a Hymn to Ninkasi, their female divine being of beer.

Other cultures around the globe established beer independently, but the job of brewing typically went to women. Tenenit, the Egyptian divine being of beer, was female, as was the Zulu beer goddess Mbaba Mwana Waresa. A 2005 research study found that among the Wari individuals of ancient Peru, elite women brewed the beer. Centuries later, females controlled the developing European scene, inning accordance with a 1993 article in Yankee Brew News by late beer anthropologist Alan Eames. According to Eames, it wasn’t up until the end of the 1700s that beer ended up being a male-dominated beverage.

Today, beer is the favored beverage of males, inning accordance with data from a July 2010 Gallup survey. Of the 67 percent of U.S. adults who drink alcohol, 54 percent of men called beer as their leading liquor compared to 27 percent of females. (Liquor was similarly preferred by both genders, while women heavily preferred wine, a trend mainly owned by females over 50.).

Beer is more popular amongst youths, with half of 18- to 34-year-olds noting it as their top intoxicating drink. Midwesterners are the top beer-drinkers in the United States, but not by much. Forty-six percent of Midwesterners stated beer was their favorite drink, compared with 42 percent of Easterners, 40 percent of Westerners and 37 percent of Southerners.

6 of 12.
Alternative uses for beerCredit: Stephanie Pappas.
Alternative uses for beer.

Beer isn’t only pleasurable to drink. Cooks utilize beer to flavor barbecue sauce, season bread and moisten grilled chicken.

But that’s absolutely nothing compared with the usage John Milkovisch, a retired railway upholsterer, put beer (or at least beer cans), Starting in 1968, Milkovisch invested 18 years lining the beyond his modest Houston house with flattened beer cans. He strung the lids from the eaves and turned them into chain-link fences.

Milkovisch died in 1988, and his house is now a museum. Inning accordance with the Beer Can Home website, the motivation for the project was simple.

” Well, I believe it might have been the great Lord states ‘Nut, it’s time for you to construct this crazy stuff,'” Milkovisch is quoted as stating. “So here I did, I constructed it.”.

7 of 12.
Brewers are unwitting yeast geneticistsCredit: National Institutes of Health.
Makers are unwitting yeast geneticists.

Like lager? Thank Bavarian brewers from the Middle Ages. Without their unexpected hereditary tinkering, light, crisp lagers may not exist.

Inning accordance with a 2008 study in the journal Genome Research study, lager beer came about when makers began fermenting ale in the winter season. The ale yeast, S. cerevisiae, couldn’t ferment well in cold temperature levels, so it survived by hybridizing with another yeast, S. bayanus, which grows finest in nippy weather. The resulting strain of yeast was S. Pastorius, now utilized in lagers worldwide.

Beer drinkers really need the best breathalyzer because it hard to know how many beers it takes to before too many.

8 of 12.
Light makes beer spoil.

A beer that goes bad can ruin a celebration. Luckily, science can assist you to avoid such disasters.

Though many people blame age or extended refrigeration for a bad beer’s “skunked” taste, it’s light that spoils the brew. A 2001 research study released in Chemistry– A European Journal traced the breakdown of beer to light-sensitive hop compounds called isohumulones. Extended direct exposure to light triggers a response where isohumulones end up being “skunky thiol,” so dubbed because it resembles a compound discovered in skunk glands. Not so rejuvenating– which is why beer is generally stored in protective brown or green bottles.

9 of 12.
Beer is good for the bones … Credit: Dreamstime.
Beer is good for the bones …

While beer is not most likely to qualify as a natural food anytime soon, it does contain at least one component that’s right for you: silicon.

A study launched in February 2010 in the Journal of the Science of Food and Agriculture exposed that a couple of beers can provide a healthy day-to-day level of silicon, which is necessary for bone health. Beers high in malted barley and hops had the most silicon, with Pale Ales topping the list. Wheat beers and lagers have less silicon-rich content.

10 of 10.
… However bad for the head Credit: Stockxpert.
… But bad for the head.

Obviously, beer has its disadvantages too, the most immediate which is the feared hangover. Alcohol has all sorts of nasty impacts on the body– from disrupted sleep to dehydration– that can make you feel horrible the next day.

Hangovers might be nature’s way of implementing moderation in drinking, considered that sufficient alcohol can be lethal. Long-term repercussions of drinking excessive include liver disease and an increased risk of cancer. Inning accordance with a 2009 research study published in the journal Cancer Detection and Avoidance, the more alcohol you drink, the higher your danger of cancer. Heavy drinkers have a risk of esophageal cancer seven times that of teetotalers. Drinking daily also increased the threat of stomach, colon, rectal, liver, pancreas, lung and prostate cancer.

What floats down … Credit: CSIRO.
What drifts down …

Observant beer drinkers might observe that when the beer is poured into a glass, the bubbles seem to defy the laws of physics, floating down instead the of up.

It turns out those individuals haven’t had excessive to drink. Beer bubbles honestly do float downward sometimes, inning accordance with a 2004 analysis by Stanford scientists. Because of the drag from the walls of the glass, they found, the beer bubbles drift up more quickly in the center of the glass. As those bubbles go up, they pull the surrounding liquid to the surface. When the bubbles sign up with the froth or ‘head’ of the beer, the liquid starts to put pull back the sides of the glass, dragging smaller sized bubbles down with it.

The researchers used a super-slow-motion cam to capture the bubbles’ descent and figure out the secret. That’s one method to win a bar bet.

Beer Fundamentals

If America had a leading alcoholic beverage, it would most likely be beer. Inning accordance with the Makers Association, the general U.S. beer market deserved $101 billion in 2009. Over 205 million barrels of beer were sold (1 barrel equates to 31 gallons of beer). In the very same year, there were 1,595 breweries in the United States fermenting everything from light lagers to chocolaty stouts.

In that spirit, LiveScience proposes a toast to beer, that sudsy drink that humans have brewed for centuries.

Exactly what’s in a glass?

Water, primarily. But likewise flowers, fungus and grains.

Beer gets much of its taste from hops, which are vine-grown flowers that look more like mini-pinecones than daisies. The alcohol in beer originates from grain, commonly barley, which is malted (or allowed to sprout) and after that soaked in water to extract its sugars. Those sugars become a feast for yeast, the small, unicellular fungi that thrive on sugars and excrete alcohol.

Yeasts typically get removed of business beers before they’re bottled. However, they leave traces (and tastes) behind. A study released in August 2010 in the Journal of Proteome Research study discovered that beers consist of an astonishing range of proteins: at least 62, 40 which come from the yeast. These proteins are typed in supporting beer’s foamy head; the scientists kept in mind.

Top to it!

The hops that provide beer both its bitter taste and fruity scent are also powerful cancer-fighters. Hops are a better source of cell-damage-fighting antioxidants than red wine, green tea and soy items, inning accordance with a 2000 research study in the Journal of Agricultural and Food Chemistry. The source is xanthohumol, a tongue tornado of a substance found just in hops.

The bad news is that you ‘d have to drink about 118 gallons (450 liters) of beer a day to see a health gain from the anti-oxidants in hops. Ultimately, scientists wish to boil down that hoppy, anti-cancer goodness to a pill to help avoid cancer.

Who drank it then …

Human beings and yeast have been working together for centuries to develop delicious brews. As early as the 6th millennium B.C., ancient Sumerians had found the art of fermentation. By the 19th century B.C., they were inscribing beer dishes into tablets in the form of a Hymn to Ninkasi, their female divine being of beer.

Other cultures around the globe established beer independently, but the job of brewing typically went to women. Tenenit, the Egyptian divine being of beer, was female, as was the Zulu beer goddess Mbaba Mwana Waresa. A 2005 research study found that among the Wari individuals of ancient Peru, elite women brewed the beer. Centuries later, females controlled the developing European scene, inning accordance with a 1993 article in Yankee Brew News by late beer anthropologist Alan Eames. According to Eames, it wasn’t up until the end of the 1700s that beer ended up being a male-dominated beverage.

Today, beer is the favored beverage of males, inning accordance with data from a July 2010 Gallup survey. Of the 67 percent of U.S. adults who drink alcohol, 54 percent of men called beer as their leading liquor compared to 27 percent of females. (Liquor was similarly preferred by both genders, while women heavily preferred wine, a trend mainly owned by females over 50.).

Beer is more popular amongst youths, with half of 18- to 34-year-olds noting it as their top intoxicating drink. Midwesterners are the top beer-drinkers in the United States, but not by much. Forty-six percent of Midwesterners stated beer was their favorite drink, compared with 42 percent of Easterners, 40 percent of Westerners and 37 percent of Southerners.

6 of 12.
Alternative uses for beerCredit: Stephanie Pappas.
Alternative uses for beer.

Beer isn’t only pleasurable to drink. Cooks utilize beer to flavor barbecue sauce, season bread and moisten grilled chicken.

But that’s absolutely nothing compared with the usage John Milkovisch, a retired railway upholsterer, put beer (or at least beer cans), Starting in 1968, Milkovisch invested 18 years lining the beyond his modest Houston house with flattened beer cans. He strung the lids from the eaves and turned them into chain-link fences.

Milkovisch died in 1988, and his house is now a museum. Inning accordance with the Beer Can Home website, the motivation for the project was simple.

” Well, I believe it might have been the great Lord states ‘Nut, it’s time for you to construct this crazy stuff,'” Milkovisch is quoted as stating. “So here I did, I constructed it.”.

7 of 12.
Brewers are unwitting yeast geneticistsCredit: National Institutes of Health.
Makers are unwitting yeast geneticists.

Like lager? Thank Bavarian brewers from the Middle Ages. Without their unexpected hereditary tinkering, light, crisp lagers may not exist.

Inning accordance with a 2008 study in the journal Genome Research study, lager beer came about when makers began fermenting ale in the winter season. The ale yeast, S. cerevisiae, couldn’t ferment well in cold temperature levels, so it survived by hybridizing with another yeast, S. bayanus, which grows finest in nippy weather. The resulting strain of yeast was S. Pastorius, now utilized in lagers worldwide.

Beer drinkers really need the best breathalyzer because it hard to know how many beers it takes to before too many.

8 of 12.
Light makes beer spoil.

A beer that goes bad can ruin a celebration. Luckily, science can assist you to avoid such disasters.

Though many people blame age or extended refrigeration for a bad beer’s “skunked” taste, it’s light that spoils the brew. A 2001 research study released in Chemistry– A European Journal traced the breakdown of beer to light-sensitive hop compounds called isohumulones. Extended direct exposure to light triggers a response where isohumulones end up being “skunky thiol,” so dubbed because it resembles a compound discovered in skunk glands. Not so rejuvenating– which is why beer is generally stored in protective brown or green bottles.

9 of 12.
Beer is good for the bones … Credit: Dreamstime.
Beer is good for the bones …

While beer is not most likely to qualify as a natural food anytime soon, it does contain at least one component that’s right for you: silicon.

A study launched in February 2010 in the Journal of the Science of Food and Agriculture exposed that a couple of beers can provide a healthy day-to-day level of silicon, which is necessary for bone health. Beers high in malted barley and hops had the most silicon, with Pale Ales topping the list. Wheat beers and lagers have less silicon-rich content.

10 of 10.
… However bad for the head Credit: Stockxpert.
… But bad for the head.

Obviously, beer has its disadvantages too, the most immediate which is the feared hangover. Alcohol has all sorts of nasty impacts on the body– from disrupted sleep to dehydration– that can make you feel horrible the next day.

Hangovers might be nature’s way of implementing moderation in drinking, considered that sufficient alcohol can be lethal. Long-term repercussions of drinking excessive include liver disease and an increased risk of cancer. Inning accordance with a 2009 research study published in the journal Cancer Detection and Avoidance, the more alcohol you drink, the higher your danger of cancer. Heavy drinkers have a risk of esophageal cancer seven times that of teetotalers. Drinking daily also increased the threat of stomach, colon, rectal, liver, pancreas, lung and prostate cancer.

What floats down … Credit: CSIRO.
What drifts down …

Observant beer drinkers might observe that when the beer is poured into a glass, the bubbles seem to defy the laws of physics, floating down instead the of up.

It turns out those individuals haven’t had excessive to drink. Beer bubbles honestly do float downward sometimes, inning accordance with a 2004 analysis by Stanford scientists. Because of the drag from the walls of the glass, they found, the beer bubbles drift up more quickly in the center of the glass. As those bubbles go up, they pull the surrounding liquid to the surface. When the bubbles sign up with the froth or ‘head’ of the beer, the liquid starts to put pull back the sides of the glass, dragging smaller sized bubbles down with it.

The researchers used a super-slow-motion cam to capture the bubbles’ descent and figure out the secret. That’s one method to win a bar bet.

Giving up meat and becoming vegan is not something easy to do. No matter how confident you (think you) are, you will see that if you are used to eating meat,
you probably love it too much – more than you even realize. The world is used to eating meat at least once per day every day, which is why our bodies get used
to it. Becoming a vegetarian or vegan, therefore, causes some serious initial meat cravings which is something you will have to learn to live with. Or, try replacing
meat with a few alternatives. Wait, are there any vegan meat alternatives out there?

Yes! Lets show you our list of the best options for meat alternatives

Unless you are living under a rock, there is no chance you haven’t heard about tofu as the ultimate substitute for meats like chicken, beef, pork and even seafood
recipes. Made from soybeans, tofu is high in protein and calcium which also makes it the perfect choice for weight loss and building muscle mass. Although it is a
food that is getting a bad rap about its tasteless and spongy feel, if you know how to season it right you can create a delicious and nutritious meal full of flavor!

2. Seitan

If you think you are addicted to the meat-like texture of meat, seitan is for you. In a nutshell, it is a processed wheat gluten and a great source of protein. The best
thing is that it is chewy, dense and can be flavored with a taste very similar to chicken, beef or pork. Trust us, you won’t even notice you are chewing wheat.

TVP is just another one of the vegan products that are affordable and easy to use for a meat-like experience. This textured vegetable protein comes in granules or
chunks, which can be perfectly used for cutlets, delicious burgers or even meatloaves. There are tons of recipes with TVP as the main ingredient in vegan meat
alternatives out there.

4. Gluten-Free Vegan Meat

If you are a gluten-free vegan, you should ditch all of the gluten based vegan meat alternatives such as seitan. However, the good news is, you can still treat
yourself to a gluten-free meat substitute which is known as V-Chicken, V-Turkey or V-Sausage. The main catch behind the V-named meats is the vegetarian
approach. For that, these vegan meats are known as the ultimate gluten-free version of seitan and can be flavored multiple ways for versatility.

5. Jackfruit

Although it’s a fruit, its texture will remind you of meat. And if you want it to be even chewier, just roast the jackfruit on a baking sheet for 15 minutes and it will
have the best texture for throwing it in between two buns.

No matter how much you think you are addicted to meat, these vegan alternatives will prove you wrong. So, ready to use them in your next recipe?

Buying something like a mandolin slicer isnt something that you should take as a joke. This kitchen tool should be seen as an investment, and the decision to buy one should involve a lot of thinking and careful consideration. With so many brands to choose from, how can you be sure that the one youve chosen is truly the best one for you? The OXO Mandolin is among the best options when it comes to buying mandolin slicers and offers users a wide array of functions and features that many others fail to provide.

The OXO Mandolin Slicer Versatility and Safety

When slicing vegetables and fruits, its important that we observe the proper handling and cutting techniques in order to optimize the nutritional value of our ingredients. All too often, cooks and kitchen personnel who are in a hurry to get the job done botch up the slicing process leaving consumers with poorly prepared meals that have been sapped of all their vitamins and nutrients. With an OXO Mandolin Slicer, you can be sure that you get consistent and optimal slices each and every time, sealing in the flavour, texture, and nutritional value of your food no matter how thinly you might slice them. You also have the option to replace your blade with 3 others that come with the package, thus making it possible to come up with a huge variety of different slices guaranteed to spice up your kitchen cooking experience.

The OXO Mandolin Slicer also comes with a safety guard which you can use to protect your hand from the sharp blades. The guard latches on to your ingredients in the smartest way possible allow you to make the most cuts and slices without leaving too much of your vegetable behind. You can also adjust the slope to fit your personal comfort for utmost safety and a seamless cutting experience.

Other Features of the OXO Mandolin Slicer

The OXO Mandolin Slicer is a compact, sleek, and aesthetically appealing kitchen tool that wont take up too much of your counter space. You can even disassemble the item to set it aside in your storage cabinet for a less cluttered look. The OXO Mandolin features a seamless look and a sleek body that will make it the ideal addition to your kitchen, perhaps even adding a decorative touch to your counter top. The OXO Mandolin is also a light weight product, allowing users to lift and transport the item without a hitch. The OXO Mandolin is made from high grade materials that wont only ensure the safety of your vegetables and other ingredients, but also guarantee that the slicer will be in top condition for years to come. Cleaning the OXO Mandolin is as simple as taking apart the blades and other components and rinsing it down with a warm tap. The OXO Mandolin is ideal for those who want to cut back their meal prep time and serve up delicious food each and every time.

According to the World Health Organization (WHO) cardiovascular diseases are the number one cause of premature death globally. Ironically, many of the pathologies leading to premature death from cardiovascular diseases are not only widespread, but they are preventable.

One way to prevent cardiovascular diseases is to avoid obesity and eat healthy, leaving the responsibility with the individual consumer.

But the responsibility should also be shared by society, argues University of Southern Denmark professor of biophysics, Ole G. Mouritsen, who has authored several books on seaweed as food.

Professor Mouritsen is the co-author of an article in the journal Phycologia reviewing existing knowledge on the health effects of 35 different seaweed species.

In the article the authors offer suggestions to how both individual consumers and the food industry can use seaweed to make our everyday meals healthier.

“Certain substances in seaweed may be important for reducing cardiovascular diseases. We think this knowledge should be available for society and also be put to use,” says Mouritsen.

Seaweed salt is healthier salt

Many seaweed species have a variety of health benefits. They contain, among other things, beneficial proteins, antioxidants, minerals, trace elements, dietary fiber and polyunsaturated fatty acids.

Seaweed’s content of potassium salts does not led to high blood pressure — unlike the sodium salts, typically encountered in the processed food.

An important feature is also that the seaweed has umami — the fifth basic taste, which is known to promote satiety and hence regulate food intake in addition to reduce the craving for salt, sugar and fat.

“It is difficult to determine how much seaweed a person should consume to benefit from its good qualities. 5-10 grams of dried seaweed per day is my estimate,” says Professor Mouritsen.

He and the co-authors suggest that seaweed should be added fast food, thus making this type of food healthier. It can even enhance the flavor of the food, they argue. For example, dried and granulated seaweed can replace some of the flour when producing dry pasta, bread, pizza, snack bars, etc.

Seaweed is also good in meat products

It is also possible to add seaweed to meat products and thereby provide the consumer with an increased intake of dietary fiber and antioxidants — or maybe the aim is lower cholesterol levels.

In the article Professor Mouritsen and his co-authors describe a study in which a group of overweight but otherwise healthy men were asked to taste bread with added dried seaweed from the species Ascophyllum nosodum. The men’s reaction was that the bread tasted acceptable as long as the seaweed content was kept under 4%.

By eating bread containing 4% of dried seaweed the overweight men ingested more dietary fiber (4.5 g more fiber per. 100 g) than when they ate the control whole-meal bread. Another effect was that they consumed 16.4% less energy in the 24 hour period after eating the seaweed enriched bread.

“We know that many people have difficulty distinguishing between healthy and unhealthy food. By adding seaweed to processed foods we can make food healthier. In many cases we also get tastier food, and it may also help reduce the risk of cardiovascular diseases,” the authors believe.

HOW TO GET THE HEALTH BENEFITS FROM SEAWEED

Seaweed contains only few calories, but is still rich in rich in essential amino acids, dietary fibers, minerals, trace elements, vitamins and polyunsaturated fats.

You can easily add up to 5% dried seaweed to a dough without losing its ability to raise.

Dried seaweed can be stored for months or years without loss of flavor and nutritional value.

Dried seaweed can be added to food as powder, granulate or pieces in pastries, egg dishes, mashed potatoes, dressings, or sprinkled on vegetables or fish dishes.

Powders and granulates can be used as a salt substitute.

Hijiki contains arsenic, which is carcinogenic and therefore some national food authorities recommend that you do not eat it. Despite these warnings, you can buy dried hijiki in many stores.

Some species may contain large amounts of iodine.

Never eat seaweed that is washed up on the beach.

For more info: http://www.sciencedaily.com/releases/2015/11/151123101902.htm

Their advertisements are so enticing. The sound of the drink pouring into a class that has ice cubes makes you feel thirsty and before you know it, you have one in your hand. These are soft drinks. They are named soft but what they do to your body can be termed as hard damage.

The biggest risk for regular soda drinkers is the excess calories, says Lona Sandon, RD, assistant professor of clinical nutrition at the University of Texas Southwestern Medical Center. “The calories in regular soda are coming entirely from added sugar, and you’re not getting any value in terms of vitamins or minerals, or even good quality carbohydrates,” she says.

But soda may also be causing other types of harm. Studies have shown that its consumption is linked with tooth decay and diabetes, and it also seems to be bad for your bones. “It may have something to do with the phosphorus in soda, or it could be that people are drinking soda instead of other beverages—like milk—that have nutrients necessary for healthy bones,” Sandon says.

Sourced from:http://edition.cnn.com/2015/03/27/health/stop-drinking-soda/

First of all soft drinks do not offer any value to your body. All you are taking in is sugar. Secondly these drinks confuse your body’s operations. Do not get yourself in bubbly trouble.

It confuses your body

Artificial sweeteners have more intense flavor than real sugar, so over time products like diet soda dull our senses to naturally sweet foods like fruit, says Brooke Alpert, RD, author of The Sugar Detox. Even more troubling, these sugar stand-ins have been shown to have the same effect on your body as sugar. “Artificial sweeteners trigger insulin, which sends your body into fat storage mode and leads to weight gain,” Alpert says.

It has no nutritional value

When you drink diet soda, you’re not taking in any calories—but you’re also not swallowing anything that does your body any good, either. The best no-calorie beverage? Plain old water, says Bjork. “Water is essential for many of our bodily processes, so replacing it with diet soda is a negative thing,” she says. If it’s the fizziness you crave, try sparkling water.

Sourced from:http://www.health.com/health/gallery/0,,20739512_5,00.html

Soft drinks do not only come with fizziness. These drinks can also make you violent. This could b due to the fact that they contain so much sugar that makes people go hyper and when you go hyper then there is no difference between you and a person who took a shot of cannabis.

They can make us violent

A study carried out on teenagers found a link between drinking fizzy drinks, violence and the likelihood of them carrying a weapon. The researchers found that even teenagers who drank just two cans a week were more aggressive towards their friends and those who drank five or more cans a week were also more likely to have drunk alcohol or smoked at least once in the previous month.

They can cause premature birth in pregnant women

Pregnant women were warned against drinking diet fizzy drinks after a study taken in Denmark on 60,000 women. Those who drank artificially sweetened soft drinks, whether fizzy or still, were found to be more likely to give birth prematurely. It was thought that the chemicals in the artificial sweetner changed the wombs of the women.

7. They can change your brain

As well as affecting the body, fizzy drinks have been found to alter the protein levels in the brain, which could lead to hyperactivity.

Sourced from:http://www.telegraph.co.uk/food-and-drink/healthy-eating/11-reasons-to-stop-drinking-fizzy-drinks/

Food satisfies the stomach and at the same time it heals the body. There are foods we eat when we are not feeling well. These foods help us to recover quickly. One of such is chicken soup which is best for coughs and cold.

Charlotte’s Chicken Soup

1 chicken, cut into 8-10 pieces (remove skin, leave bone in).

8 cups of chicken broth (homemade is preferable, but unsalted, low-fat boxed or canned is fine**).

3 large cloves of garlic, chopped.

1/2 cup chopped onion.

2 carrots, peeled, thinly sliced.

2 celery stalks, sliced.

8 ounces dried wide egg noodles or 1 cup uncooked long-grain rice.

1/2 cup finely chopped fresh parsley.

2 tablespoons fresh thyme or 2 teaspoons dried thyme.

Sourced from:http://www.webmd.com/cold-and-flu/cold-guide/chicken-soup-and-recipes-for-cold

There are those of us who do not eat animal products. Does that mean that vegans cannot have good food? The answer is no because food is art and cooking the canvas that is ready for all sorts of creativity. Vegans can enjoy sweet desserts that do not have animal products what’s more a non-vegan can enjoy them too.

Sinless Sticky Toffee Pecan Pudding

Moist, dense cake gets ooey-gooey good with a layer of toffee sauce in this British classic gone clean. Not all vegan desserts are sinless, but this recipe manages to use a low amount of sugar and whole wheat flour while remaining sweet, but not scandalous.

Mini Vegan Cheesecakes

Vegan? Check. Easy to make? Check. Delicious? Check. These miraculous little cheesecakes have everything you crave in a vegan dessert and more!

Sourced from:http://www.foodnetwork.ca/healthy-eating/photos/10-vegan-desserts-that-even-non-vegans-will-love/#!Vegan-Desserts-Sticky-Toffee-Pecan-Pudding

If you are always in a hurry then you need your energy on the go. There are plenty of salads that can do plus they are simple to make.

1. Spicy Carrot Salad: Microwave grated carrots and minced garlic in 1/4 cup water until crisp-tender. Drain; toss with lemon juice, olive oil, salt, red pepper flakes and parsley.

2. Asian Apple Slaw: Mix rice vinegar and lime juice with salt, sugar and fish sauce. Toss with julienned jicama and apple, chopped scallions and mint.

3. Tomato-Peach Salad: Toss tomato and peach wedges with red onion slices. Drizzle with cider vinegar and olive oil; season with sugar, salt and pepper.

4. Creole Green Beans: Combine blanched thin green beans and red onion slices. Toss with Creole mustard, red wine vinegar, olive oil, salt and pepper.

Sourced from:http://www.foodnetwork.com/recipes/articles/50-simple-salads.html