<!– p.p1 {margin: 8.0px 0.0px 0.0px 0.0px; font: 13.0px Optima} –>For those of you who are wanting to continue making your coffee with your own beans, that’s perfectly fine! Especially when you have a Keurig coffee maker! The information found here is for those who maybe aren’t well versed in grinding their own beans, or who would like to give it a try.Why Grind Your Own?Well, for starters, some people prefer to grind their own beans for financial reasons. You can buy coffee beans in bulk, which can and will save money over time.Another reason people will grind their own has to do with flavor and freshness. While you’re going to get a great brew from a Keurig coffee maker because of the way the K-Cups are made and because of the brewing process, you’re almost always going to have Wusthof Knives slight differences in taste when you grind your own. This has to do with the beans having been freshly ground and therefore more of the oils are present that will flavor the water.In addition, there are others still who grind their own coffee simply because they prefer to experiment more. This is where you can really have fun, because you can choose different roasts of coffee and beans that have been flavored during the roasting process and create your own blend. This is especially useful for those who are trying to create the sense of having a coffee shop in their own kitchen.How to StoreOne thing to talk about before launching into the world of grinding your own beans is storage. Why storage? Because if the beans aren’t stored properly, they’re going to lose their flavor and freshness.
How to Cook Rice Right
The easiest way to make rice well every time is to use a rice cooker. If you don’t have one, or don’t want one, though, here’s a no-fail recipe for rice that one of my grandmothers taught my mother, who taught me. This one, I use mainly for seasoned rice dishes because things can be added to it before boiling, or broth (a plain soup) can be used in place of water.This is for 4 substantial servings (4 rice bowls).You will need:1 large saucepan, or a short pot.2 cups of white rice, preferably persian, glutinous, or converted, depending on how sticky you like it.2 tablespoons of butter, margarine, rendered fat, or vegetable oil.water or broth as needed (usually 3 to 3.5 cups)salt to tasteDirections:1.Put the rice in the bottom of the saucepan, and wash it thoroughly by rinsing, and then pouring off the cloudy wat wusthof classic er. Repeat until youcan recognize grains of rice through the water, and then pour this last rinse out.2.Put your middle finger in the saucepan until it touches the bottom, and put in water or broth until the level reaches the second line ofyour finger.3.Add your salt and oil.4.Place on the stove, and cover loosely, which means there should be a centimeter of space between the side of the cover and the edgeof the pot or saucepan.5.Turn on the stove at medium/low heat, and leave it alone for about 20 minutes.6.Check to see if it’s done, and if not, come back every 5 minutes.7.If you need to check, and can’t tell from looking at the top, stick a spoon in the middle, and push gently to the side to see if there is anywater left. If there is, then move the rice back to cover the hole. Try not to touch it too much.8.