Tag: ground

How to store ground coffee: yes or no in the fridge? – Italian Cuisine

What's the best way to store ground coffee at home? Is the refrigerator an option to consider? Here are some useful tips

Isn't it wonderful that moment when we open a new coffee package and an intense and inviting aroma is released immediately? Here, better enjoy it to the full, because avoiding the dispersion of the fragrance that until then was perfectly protected from vacuum packing it's a real challenge.

Let's start from an assumption: once it comes into contact with the air, the grinded coffee it is much more subject to deterioration than coffee beans, which instead guarantee maximum aroma thanks to the grinding carried out on the spot. But not everyone decides to have a coffee grinder at home, a precious tool that also needs proper maintenance.

To limit damage and store coffee correctly, it is necessary to better understand what damages it.

False myths and enemies of coffee

As pointed out by the Gaggia coffee experts, "the worst enemy of aroma is humidity. Coffee reacts immediately to cold, heat, changes in temperature, humidity and oxygen while losing some of its characteristic scent ".

When on the package we talk about storing coffee in a "cool and dry place", it certainly does not mean the fridge. Have you ever used the coffee trick to eliminate bad smells from the fridge? This is enough for you to understand that that type of environment does not help to keep the aromas alive, but rather favors the absorption of all other smells by the coffee.
Furthermore, it temperature gap to which it would be subjected every time you prepare an espresso would lead to the formation of condensation and therefore humidity inside the container.

Speaking of humidity, according to some urban legends, to keep it constant at the right point it would be enough to put a Cork or one apple peel in the coffee jar. Very wrong: any foreign element within the mixture contributes to altering its flavor and properties.

To ensure proper storage of the coffee, it is therefore necessary to keep it away from sources of humidity, heat, light and above all from the air. Let's see how.

How to store coffee

Coffee maintains its organoleptic qualities unaltered at a temperature between 15 ° C and 25 ° C, with a humidity of about 50%. How to get as close as possible to these conditions?

First, use a hermetically sealed container of non-transparent glass, but dark enough to limit contact with light. Even the size make the difference, both those of the packages to be purchased and those of the container. Better to prefer smaller packs, so as not to keep them open for too long, and avoid larger jars than the amount of coffee they will have to contain.

Where to store the coffee? The ideal is a closed cupboard, protected from light and sunlight, away from the hob, oven or radiators.

Ground salads: 5 recipes – Italian Cuisine

Middle Eastern flavor or inspired by Mexico, with mushrooms, spring or chicken: discover how to prepare them all with our recipes that enhance vegetables, mushrooms, meat and eggs

Here are five recipes to prepare earth salads always different to enhance the flavors of the vegetable garden. They are suitable for a lunch to take to the office, such as light meal or for a buffet.

Ground salad with chickpeas and eggplant

Among the land salads, this one has a slight Middle Eastern flavor. To prepare it, just sauté in the frying pan eggplant diced with oil, chilli, cumin and turmeric until they are well cooked. Add to the last ones also chickpeas in the pan e season with lemon juice. Place now in a salad bowl a leafy vegetable mix as a base (lettuce, songino, radicchio …), add the boiled quinoa and the mix of aubergines and chickpeas. Season with more oil, salt and lemon juice, stir and serve.

Ground salads with mushrooms

Who knows why when a dish is "earthy" it contains 90% of the mushrooms and then one cannot miss one like this even in this roundup. The ideal would be to have delicious ones sautéed porcini mushrooms, but also the mushrooms in oil, the champignons or any type of mushroom you have will be fine. Prepare the salad with rocket salad, of the speck cut into strips and made crispy in the pan, of the walnuts and mushrooms. Season with salt, pepper, oil and parsley and bring to the table.

Salad with eggs and asparagus

Fresh and vernal, this salad collects the best that the earth offers after the winter hibernation. Songino, fresh raw peas, asparagus just blanched, a few slices of avocado (which is divinely with eggs) and a fried egg finally. The soft yolk will create a delicious creamy sauce that will season all this riot of vegetables. If you really want to overdo it, add some flakes of grain and do not forget to season this very green salad with salt, oil and White pepper.

Chicken and sweet potato salad

A fresh base lettuce, enriched with gods strips of chicken stir-fried with oil and paprika. To complete the sweet potatoes baked in cubes, seasoned with rosemary, salt, oil and other paprika and a fresh one dressing based on Greek yogurt, salt, oil and a touch of mustard. This chicken salad is definitely different from the usual.

Mexican salad (pseudo)

Ground salads can also be inspired by the gastronomic traditions of other countries and this is inspired by Mexico. The base is an abundant portion of fresh or crunchy ice berg. They give the Mexican touch the i pepperoni – yellow, red, and green – cut into strips and cooked in a pan with plenty of it chili and cumin seeds, an onion cut into strips, a pinch of salt and some good extra virgin olive oil. Cook briefly on the grill also strips of beef and then complete the salad, adding warm peppers and freshly cooked meat to the spinach. Dress with del lime juice and a little oil.

Egg and potato pie

We have got a mouse.

I say that like this is a new thing. We’ve actually had a mouse for ages. And when I say mouse, I dearly hope I do mean mouse, singular, not mice, plural. It’s hard to tell, mice look similar. And if there are two mice living in this house, it’s highly likely they are related and therefore even more indistinguishable.

The reason I mention it only now is that up until a fortnight ago, only other people had ever seen this mouse and I, of course, dismissed the sightings as fanciful imaginings of hysterical people.

“Okay,” I would say, “if there’s a mouse, where’s the mouse poo?” But then one evening when my husband was watching football, I was sitting right here at the kitchen table, writing, and out from under the oven came a small, sleek mouse with a twitchy nose, beady eyes and very large ears.

It was indescribably cute.

Then it saw me and disappeared like lightning, leaving, in terror, a trail of poo behind it.

I didn’t say anything to my husband, because my husband thinks we should get Rentokil in and I do not want this. I do not want to set glue traps or lay down some sort of ghastly poison that causes the mice to die slowly from internal bleeding. Neither do I want to get a cat. I like cats, but there are too many cats already on our street already and they kill all the birds. I have never been ok with death. I don’t like it and I don’t want it around me. I certainly don’t want to be party to it.

I have purchased, online from somehere that calls itself “Tooled-Up” a humane mousetrap but when I catch and release this mouse on to Hampstead Heath I fully expect another one to replace it.

Anyway, aren’t mice inevitable? These old London houses with their mouse-sized gaps everywhere and rubbish aplenty – surely every building, except hermetically-sealed new builds, has got a mouse somewhere. Rather than issue a mouse holocaust, we should all just try to get along.

(Incidentally, my sister in law told me that she heard on the radio that there is an influx of mice at the moment because it has been so rainy – the mice flee the flooding sewers and take shelter under, for example, ovens in North London. She has the same attitude to mice as me: live and let live.)

Anyway I know why we have got a mouse. It’s because of Kitty. Or rather, it’s because of me. It’s because I allow her to roam freely round the ground floor carrying a variety of brittle foodstuffs, which rain little mouse-snack-sized crumbs hither and thither, which, later on, the mouse posts into its gob with both hands. I have seen it with my own eyes, while sitting on the sofa watching Breaking Bad and eating Green&Blacks.

The only thing to do is vacuum the entire ground floor every night before bed. I do not wish to starve the mouse, you understand – merely think that it might have better luck elsewhere until the sewers dry out and it can return to its natural habitat.

Speaking of natural habitats, mine is carbohydrate-based. I have been dieting like mad recently because I am still so traumatised by being fat while pregnant (yes, after 17 months. That’s how fat I was). But recently, I have fallen off the starvation waggon and have been scoffing like my little mouse friend. It’s partly because I am trying to have another baby and think maybe if I’ve got a bit more meat on my bones it might help.

Incidentally, I know what you’re thinking: you’re thinking – why are you trying to have another baby when all you do is complain on and on about how awful having children is? And my answer is this: Kitty needs a little buddy. If she didn’t need a little buddy I wouldn’t do it. No way. The thought of doing it all again makes me feel quite ill but at least I only have to do it once more. Then I can wash my hands of the whole sorry business and concentrate on dieting until I’m so thin a stiff breeze would blow me over.

But until then, here is a terrific recipe for egg and potato pie that my husband makes when we’re feeling skinny and virtuous enough to risk letting such things pass our lips.

Giles’s egg and potato pie
for 4

3 large floury potatoes
4 eggs
butter – about 100g
salt and pepper

1 Peel and boil the potatoes whole for 15 minutes but stop boiling if they look like they’re falling apart, as floury potatoes are so wont to do. Boil the eggs for 7 minutes, cool and peel.

2 Slice the potatoes and the eggs. This is a reasonably fiddly job – especially with the eggs. If you have a purpose-made egg slicer, this is the time to extract it from the back of that drawer, wipe the grease off and deploy it.

3 Butter the bottom of a baking dish, then cover with a layer of potatoes. Dot with butter and season. Then add a layer of sliced egg. Repeat this until you have used up all your egg and potato.

DO NOT fret if this all looks a bit of a mess, it is an imprecise dish and will taste terrific no matter how it looks.

4 Put in the oven for 45 mins at 180

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