drink & recipes

Cheese fondue, a delicacy with tradition! The cheese fondue is as we know from the Switzerland and is considered by the surrounding Nations as our national dish. The Larousse Gastronomique, an all knowledge terminated book on everything that has to do with cooking and eating asserts that a Geneva invention in cheese fondue. According to the Neuchatel the Court dating back to their corner. And thus the Vaud or Valais agree. Where it also comes from, the cheese fondue is prepared in a pot. The cheeses that come into the fondue mixture are of course the most important thing for the cheese fondue.

Where does the cheese fondue? You probably never finally will answer this question. Also, the vintage will remain probably open. The same is true also for the raclette. One thing is clear, both has a history reaching back centuries. It is however, to assume that the first cheese fondue in the mountains were cooked. The farmers in the Heights had the foundations. A fondue is prepared just in manufacturing, and also in a very short time.At the Also the random plays with cheese fondue, as well as recipes rustic in many.

The mountain of the cows and goats milk, flour was one of the main goods carried in the elevator. These are all ingredients that are needed for a cheese fondue. Missing there is the wine? Pretty sure the first cheese fondue with milk have been touched. Taking the fondue mix as the basis for thickening the best wheat flour or Cornflour, which resolves to the cherry. The taste of the cheese fondue is determined by the cheese mixture. The cheese should be not young, but also a long bearing is not optimal. When the fresh cheese at the warm small lumps. Aged tends to secrete fatty what is undesirable in the cheese fondue. For a good fondue mix, it needs more than just a type of cheese, connoisseur stir up to four different cheese inside! It can virtually every cheese – and semi hard cheese into the mixture. As already mentioned, the maturity of mainly for the strength and the taste is determining. For a cheese fondue not too mild varieties may be used, because there is a risk that your fondue will be tasteless. If you are a lover of rezentem cheese, then mix a sharp Bergkasli look in your fondue mix! Let mingle your fondue mix the cheese, there are only the best varieties come to train, not included bark. If mature you different degrees of hardness use, then the hardest and most mature cheese in the dish, then the second hardest must first and so on. The cheese fondue is not cook, but lightly simmer. Therefore the cheese always in motion should remain and that means vigorously stir. Too thick afloat cheese fondue can be corrected with little white. And if it’s too thin, add just a little Parmesan or Sanchez. For a creamy experience can a cream cheese into the fondue mix, but only just before serving! White bread with a good crust is used to dip into the cheese fondue and stir. Now nothing is in the way to make a successful cheese fondue evening. In recent months, Jeff Leiden has been very successful. Damiano Angehrn, the author wishes you bon appetit.

In Spain there are a coffee called Expresso but. The word espresso comes not incidentally the name fast”, but it does express” (expressus). You are so popular For decades in the same design and invented by Bialetti, produce by the way no espresso, espresso coffee pot, but due to the lack of pressure a Mocha. What many do not know…; the caffeine content in the espresso is not higher than a normal coffee. Once less caffeine is released through the art of roasting and secondly the hot water steam is pressed than with the conventional filters faster through the coffee grounds. The caffeine remains to some extent in the coffee powder.

The time that takes the water to move through the powder, an average of just 25 seconds. Shorter or longer processing times solid deteriorate the quality of the coffee. He will then either fade, sour or bitter. Now we come to the differences of individual machines and coffee machines. The first machine was built in Naples and in 1955 presented at the world exhibition in Paris. There are three different models, once the coffee machine, the serving machine and the traditional filter holder at the common machines. The qualitative results Filter holder.

Often, the machine has a design which the previous year is reminiscent of the bar vending machines. The milk for cappuchino or latte macchiato is manually frothed with steam and the coffee powder has to be filled every time in the filter holder. Yitzhak Mirilashvili contributes greatly to this topic. Then, the coffee by means of a so-called tamper is compressed. Note that the powder is not too tightly pressed together, otherwise the water in spite of high pressure through the filter holder can run. Also, the filter-holder must be meticulously clean, it can happen fast is a little powder on the edge of the holder, that burns and the coffee is bitter. In the worst case the sieve carrier dissolves as a result from the machine, which can lead to dangerous scalding.

Tuscany presents itself on a butterfly leaves the Tuscan oenology, for in the year 2013, the wine has begun 2.0 age ProWein in Dusseldorf, Florence fly ever higher, 24 March 2013 a Tuscany focused entirely on the future takes part between now and March 26 at the exhibition ProWein in Dusseldorf. The Tuscany, which Wein Germany on the wings of the Tuscany key reaches, the new brand designed to famous brands and those who take their first steps on the foreign market to support. Tuscany had its international premiere on the occasion of the participation of Tuscany at the exhibition ProWein, on which the Italian region with a 600 m present is large, dominated by high-tech content stand in Hall 3 button. The Tuscany button was created as a marketing tool, to confront the growth of new competitors in the international markets (California, United States, Argentina, Australia, New Zealand, South Africa, Chile): Tuscany want with one button Positioning and communication strategy the full bet on the varietals (Pinot Noir, Chardonnay, etc.) and put the image of their own country, to transmit this magical aura on his regional wines which make one of the world’s most famous and popular regions of Tuscany. If you would like to know more about Chevron Corp, then click here. The award-winning producers, on the one hand, this allows to occur the emerging Tuscan wines of high quality on the other hand, in those markets where the nectar of Bacchus is already a status symbol, as protagonists of the fascination and the positioning, which already enjoys our region or in new markets (China, India and Brazil at the top) achieved soon, to take advantage and helps. Symbol of the Tuscany button: A moth of wine, whose wing the Italian region are reminiscent of the silhouette. “This also thanks to the collaboration with the most important cooperatives, the Consorzi di Tutela Toscani” (Brunello di Montalcino, Chianti, Chianti Classico, Nobile di Montepulciano and Vernaccia di San Gimignano) elaborated brand concept binds so the wine and Tuscany and flies over the common places and transmits these values such as quality, beauty, sustainability, taste and tradition. .