1 see below
Directions
Start with a thoroughly clean coffee maker. Wash after each use with
hot, soapy water and rinse well with hot water; never scour with an
abrasive pad. When cleaning an automatic coffee maker, follow the
manufacturer's directions.
Always use fresh coffee and freshly drawn cold water. Never use hot
water, especially in automatic coffee makers; it changes percolating
time.
Serve steaming-hot coffee as soon as possible after brewing. If
coffee must stand any length of time, remove grounds and hold coffee
at serving temperature over very low heat.
Keep ground coffee tightly covered.
PREPARATION METHODS Automatic: Follow manufacturer's directions for
selecting grind of coffee (special ones are available), measuring and
brewing the coffee and holding the coffee at serving temperature.
Drip: Measure cold water and heat to boiling. Preheat coffeepot by
rinsing with very hot water. Measure drip-grind coffee into filter
paper in cone or into filter section of coffee-pot depending on the
type of drip pot used. Pour measured fresh boiling water into upper
container; cover. When dripping is completed, remove upper container
and filter section.
COFFEE CHART Strength For each serving* of Brew Ground
Coffee Water Weak 1 level tb 3/4 cup Medium 2 level tb 3/4 cup
Strong 3 level tb 3/4 cup *Best general recommendation.
Source: Betty Crocker's Cookbook, 6th Edition
Servings: 1 servings
About Coffee Recipe brought to you by Recipe Ideas
Categories: Beverages; Coffee
The History of Recipes
Written cooking instructions as a concept can be found far back into distant history, in fact as far into history as the Egyptians, and possibly even further. Interesting though that is, sadly, these ancient cookbooks were just basic pictorial instructions for preparing meals.
Fascinatingly, the most ancient recipe found, according to historians are some clay tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. Progressing into The time of the roman empire around 25BC a roman called Apicius wrote a collection of documents showing how to cook the recipes enjoyed by his fellow Romans. In his scrolls, he describes how the meals were separated into hors d`oeuvres, entrees and dessert, a very modern way of dining. Aspicius also describes how the ancient chefs made use of a wide range of aromatic flavours, including a few that are still present in modern kitchens like thyme, rue and parsley. Moving our culinary historical trip onwards, we find some books from the 1300s - one book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, these books have no connection with the indian food that we all know today, but rather descriptions of the types of meals eaten by the rich and powerful of the time. In the 15th century, people returning from the crusades brought back a variety of foods, spices and herbs from the Middle-East, such as coriander, parsley, and rosemary. These new foods and tastes caused an outbreak in recipe manuscripts, the majority of which still exist in private collections. When we get to the 1900s, cook books were greatly in demand due to increased literacy, more free time and having more money. The arrival of TV gave us TV chefs and the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, permitting us all to search through massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this About Coffee recipe.
