marimemasak.blogspot.com Privacy Statement
What follows is the Privacy Statement for all v websites (a.k.a. blogs) including all the websites run under the marimemasak.blogspot.com domain.
Please read this statement regarding our blogs. If you have questions please ask us via our contact form.
Email Addresses
You may choose to add your email address to our contact list via the forms on our websites. We agree that we will never share you email with any third party and that we will remove your email at your request. We don’t currently send advertising via email, but in the future our email may contain advertisements and we may send dedicated email messages from our advertisers without revealing your email addresses to them. If you have any problem removing your email address please contact us via our contact form.
Ownership of Information
v is the sole owner of any information collected on our websites.
Comments/Message Boards
Most marimemasak.blogspot.com websites contain comment sections (a.k.a. message boards). We do not actively monitor these comments and the information on them is for entertainment purposes only. If we are alerted to something we deem inappropriate in any way, we may delete it at our discretion. We use email validation on most of our message boards in order to reduce “comment spam.” These email addresses will not be shared with any third party.
Cookies
Currently we assign cookies to our readers in order to save their preferences. This data is not shared with any third party. Accessing our websites is not dependent on accepting cookies and all major browsers allow you to disable cookies if you wish.
Third Party Cookies
Many of our advertisers use cookies in order to determine the number of times you have seen an advertisement. This is done to limit the number times you are shown the same advertisement. marimemasak.blogspot.com does not have access to this data.
Traffic Reports
Our industry-standard traffic reporting records IP addresses, Internet service provider information, referrer strings, browser types and the date and time pages are loaded. We use this information in the aggregate only to provide traffic statistics to advertisers and to figure out which features and editorials are most popular.
Legal proceedings
We will make every effort to preserve user privacy but marimemasak.blogspot.com may need to disclose information when required by law.
Business Transitions
If marimemasak.blogspot.com is acquired by or merges with another firm, the assets of our websites, including personal information, will likely be transferred to the new firm.
Links
marimemasak.blogspot.com websites frequently link to other websites. We are not responsible for the content or business practices of these websites. When you leave our websites we encourage you to read the destination site’s privacy policy. This privacy statement applies solely to information collected by marimemasak.blogspot.com
Notification of Changes
When marimemasak.blogspot.com makes changes to this privacy policy we will post those changes here.
Contact Information
If you have any questions regarding our privacy policy, please contact us.
Email: penjarabatin (at) gmail (dot) com
7.3.08
Privacy Statement
4.3.08
Tips On How To Use Your Bread Machine
Bread machines make home baking easy. However, some people who use one are disappointed with the results. This is usually - if not always - because of incorrect usage. What follows are some essential and good bread machine tips.
Many bread makers stand idle because the owner has tried baking one or two recipes with disastrous results. If this has happened to you, don't give up and store the machine away from the light of day never to be seen again. Instead, persevere and refine the recipes and how you use your bread maker. Here are some tips you may find useful.
The best tip you'll ever get is to carefully read the instruction manual that came with your machine. Not all machines are the same so, even if you've had a bread maker before, you should read the instructions and take note of key points, like cleaning the appliance, what order to put in the ingredients and understanding the various baking cycles.
Some manufacturers state that it is perfectly okay to place the mixing paddle and the bread pan in a dishwasher. However, never do this as using a dishwasher will shorten the life of both paddle and pan. Instead, wash with warm soapy water. Never immerse the pan in water instead, put water into the pan and let it soak for 15 minutes, then empty and simply wipe clean with a dish cloth.
Don't let removal of the paddle turn into an epic struggle. Before using, coat the paddle with margarine, olive or cooking oil. This makes removing the paddle after baking much easier. Never try to free the paddle by using a knife or metal utensil as this will scratch the non-stick coating.
Different machines require that ingredients are added in a certain order; always, always add the ingredients as instructed.
Unless, otherwise stated in the recipe, always use bread flour as it contains more gluten than regular flour - as well as helping the bread to rise, gluten gives structure to a loaf.
If you want to use honey rather than sugar remember to reduce the liquids used (milk, water etc.) by the equivalent amount.
When using either butter or margarine, it is better if they are nearly at room temperature. You should also cut butter and margarine into small pieces so it will blend easier.
Measuring the ingredients correctly is vital. Use measuring cups, spoons and jars. When adding flour, give it a tap and level it off with a knife. When using brown sugar, press it down gently before leveling. Never pour liquids into measuring cups or spoons over the bread machine pan, as some liquid will inevitable spill over in to it.
Loaves that sag in the middle can be because there is too much water in the recipe. You can experiment by reducing the amount by 1 tablespoon at a time. A sagging loaf can also be caused when the yeast has become too active, which results in a rapid rise followed by a rapid collapse. You can either add more salt (salt is a yeast inhibitor) or by reducing the amount of yeast.
Even when following a recipe to the letter, the dough can be either too wet or dry. This can be because of a number of factors. Many recipes give measurements in cups, tablespoons, teaspoons and so on, however, not all cup measures are the same. Also, humidity and temperature can affect the constituency of dough. You can increase or reduce the amount of liquids used but be sure to write down the new measurements so you remember the next time you use the recipe.
Home baking, even when using the best bread machine money can buy, is as much of an art as it is a science. If your loaves of bread aren't coming out of the bread maker how you would like, then don't get despondent, instead try changing the recipe slightly. Before long you'll be baking perfect loaves each and every time.
History of Coffee Bean
History of coffee is a legend, it is believed that Kaldi, an Arabian shepherd discovered his goats behaving funny; they seem to be actually dancing around a bush. When the Shepherd investigated, he found that it was the bright berry in the bush which made the goats act funny. Soon Kaldi came to a conclusion that these particular beans from the bush cause some kind of excitement when eaten. So Kaldi himself had tried these beans and he was able to fell the ‘effect’ of these beans. Later, the shepherd passed this message to the monks from the local monastery. Everyone from the monastery was able to feel the stimulating effect of these red berries. These berries were distributed to other monasteries and this had spread all across the globe.
The coffee plant belongs to the family Rubiaceae which is a woody evergreen perennial dicotyledon. The plant has an orthotropic trunk with primary, secondary and tertiary plagiotropic branches. There are several species of coffee plants, the two common species cultivated are the Coffea arabica and Coffea canephora. Throughout the globe Coffea Arabica is widely cultivated; Coffea Arabica is also called as the Arabica coffee. The Robusta coffee is the Coffea canephora, which has very high caffeine content but the taste seem to be inferior. Both Arabica and Robusta coffee are grown at high altitudes and in places where the temperature is low.
There numerous kinds of coffee beans. The Typica is said to be the base from which many kinds of coffee has been developed. The Pache comum is the mutation of the Typica type. The Bourbon coffee plants make about 30% more coffee than the Typica variety. Bourbon coffee fruits are basically small and dense and they tend to mature faster. The Catuai produces a superior yield, which is a cross between the Caturra and Mundo Novo. The Amarello produces a yellow fruit hence not preferred by cultivators. Again Maragogype is a mutation of Typica and this was discovered in Brazil. The Kent is known for its resistance to coffee rust and produces high yield. The Catimor is a cross of Caturra coffee and Timor coffee which was produced in Portugal. The Catimor variety matures earlier, and has larger coffee fruits and seeds hence the production is high. The most famous coffee is the Blue Mountain; know for its flavor and resistance against many diseases and they have the ability to grow in higher altitudes.
Chef's Outfit
Chefs have been wearing the same traditional outfit for years. It consists of chequered pants, a double-breasted jacket and a chef’s hat called a toque. Owing to their uniform, they are one of the most recognisable professions. But as with most uniforms, the origin remains somewhat mysterious.
The white double-breasted jacket is for practical reasons. The thick cotton is to protect the chef from the heat of the stove. Originally the buttons where made out a material that couldn’t burn either. The reasoning behind the style of the jacket is that double-breasted jackets can be reversed to hide stains.
The chequered pants serve a similar purpose as the jacket. The pattern, known as a hound’s tooth chequered pattern, creates a camouflage to hide stains and splashes. Most chefs opt for a half apron that covers them from the waist down.
The reason for the toque is not as straight forward. There are many theories surrounding the use of the tall hat. It is said that the hat has been around since the 16th Century, in the days before extractor fans and proper ventilation. After several months of frying and cooking, fat would congeal on the ceiling. To protect themselves from the dripping mess, Chefs created a crude version of the modern-day toque and were able to walk untroubled around their kitchens.
Another theory dating from the 16th Century concerns artisans, including chefs, who were considered the “free thinkers” of society. Artisans were often persecuted, imprisoned or executed because of their views and sought sanctuary at monasteries for safety. For the sake of concealment, they wore similar outfits to the priests, which included tall hats. In order to tell them apart, the priests wore black hats while the chefs wore white.
According to another theory, it is possible that the toque originated in France. French chefs wore a stocking cap known as a casque a meche. It is said that this inspired western chefs to design their own version. The colour of the casque a meche indicates a French chef’s rank. In western societies, it is the height of a hat that shows the chef's rank.
The height ranking system came from an 18th Century chef called Marie-Antoine Careme. His hat was no less than 18 inches tall. Marie-Antoine decided that white indicated cleanliness in the kitchen and so declared that all hats should be white, as it was more appropriate. It is possible that the rest of the chefs’ uniform became white as a result of this.
The numbers of pleats in the toque are used as a status symbol amongst chefs. The pleats represent the number of ways a chef can prepare an egg. The highest number of pleats is 100. That might seem impossible to most people who only know of simple egg recipes such as boiled, poached, scrambled and fried. But for chefs there is also soufflé, custard, egg-drop-soup, French toast, egg in a basket, pickled and egg benedict to name a few.
A chef’s outfit is designed to show rank and status in the kitchen. With the combination of height and pleats in the toque, you can identify the chefs and cooks in almost any kitchen. There are a variety of practical elements included in the outfit, but when you are working with about ten other cooks in a bustling kitchen, you need to know who’s the boss. With orders coming in and waiters rushing about the place, you not only need to know who’s the boss, but you need to know it quickly.
Kids in the Kitchen - Keep the Kids Busy this Weekend
Looking for something different to keep the kids busy this weekend or during the school holidays? Forget video games and takeaway pizza - why not encourage them to conjure up a carrot cake or beat up an omelette?
Cooking is one of the most fun and constructive activities you can share with your child: it unleashes their creativity, sets up healthy eating habits and teaches them a valuable survival skill for the future. If you teach your kids to cook now, they will eat well for life.
When cooking with kids, design the menu according to their age and level of kitchen skills. "Children should tackle recipes appropriate for their age, both in terms of their abilities and their taste buds," says Chris Chandler, cooking guru at The Chefs Toolbox, a party plan company specialising in high quality kitchenware. "With careful supervision, cooking can be just like an edible craft project. If you're looking for some ideas, you'll find some great kids' recipes on our website, www.chefstoolbox.com.au".
The most important thing to consider before letting kids loose in the kitchen is, of course, their safety. To avoid nasty cuts and burns and to make for a more enjoyable cooking experience, Chris has put together some hints and tips to help you child-proof your kitchen.
Bon appetit!
Kitchen safety tips:
• Ensure that your young chef is appropriately dressed for the experience with close fitting clothing and hair tied back.
• Only use one row of burners at one time to avoid children reaching over the hot stove top.
• Turn all pot handles inwards, towards the stove top, to prevent kids accidentally knocking over the pot or pan.
• Only fill pans half to three quarters full so they are not too heavy too move.
• Use silicone utensils for children under 12 – they are safe for kids and they won't melt in the pan like plastic does. If possible, give your young chef their own set of kitchen utensils. The Chefs Toolbox makes a range of suitable kitchen tools for kids.
• Make sure you use small knives appropriate for little hands. A paring knife would be a good choice.
• Use a timer to make sure foods don't get overcooked (or forgotten!).
• Ensure that dirty knives go on the counter or drain board and never in a sink full of water.
• Make sure appliance cords don't dangle off table edges.
• Check that everything is switched off after cooking is finished.
Cooking activities by age:
Age: Three to four years
Abilities: Wash fruits and vegetables, Stir ingredients in a bowl, Grease pans, Mash foods
Food projects: Mashed potatoes, Cooked playdough, Cake/biscuit decorating
Age: Five to six years
Abilities: Measure ingredients, Cut soft foods with a dull knife, Peel oranges and softboiled eggs, Toss salads, Set the table
Food projects: Easy, no-chop salads, Cupcakes
Age: Seven to eight years
Abilities: Spoon and shape cookies, Beat ingredients with a whisk, Pour muffin and cake mixes into pans
Food projects: Baked cookies and cakes (without using the oven), Sandwiches, Pancakes
Age: Nine to twelve years
Abilities: Use an oven under supervision, Use a sharp knife under supervision, Stir sauces
Food projects: Spaghetti bolognaise, Homemade pizza, Simple stirfry, Sushi, Homemade bread.