Category: Food Lover

Best water flossers on the market

To all the guys on my part this time to keep me company and the incredible hulk that really came to help me with our reviews but I want to present a new product we talk about a family oral repeat is nothing more than a dental indicator serves to replace sometimes the stupid mental floss you use water a heretical product that should be placed in the bathroom and then to a series of initiatives that allow you to do the position interventions I was able to review a little bit this product after we go the working particularly struck me because it is very useful because it manages to spray thehigh-power water inserts in the interdental space and then send away all the food but it is very useful for those kids for those children who used a machine that metal that says fixed receives teeth with the glue and often a little complicated to clean.

it with this object of water very strong then there are a whole series in certain that we go to see this inside has a water tank all the accessories even a small toothbrush and the thing that struck me also is an effect of Italian done very very well where explains the use of each individual accessory as we remain to see the product boxing the empty box we see our product dear friends we have made our unboxing of the replicator for the teeth here it is c ‘is our product in our we have and the front part of the tank that contains the water that then through the on-off button is transmitted through these players here it is here in the upper part will be placed all the accessories for cleaning remembrance that a spiral tube where high pressure water passer above we have on the market where to store all our accessories covered then unbalanced and further opens the position directly from the 33 if fully washable.

I show once thewater is over it is washed and closes completely is positioned in this way here we are here then we also have in the front of the power adjustment jack apologized and that good where our binder that this transmitted I say I did aida guardalà we also have our accessories are very numerous here they are each accessory has its own value so it is used for a specific for a specific use all reported in the instruction book strictly in Italian has done very well look there is also the possibility to know every single accessory to what’s the use there is also a scientific spike we say theI use them sometimes.

I do not want to say that a professional dental appliance what the dentists but it is a device that finds its proper location in the house because it is really very useful the assembly is very simple we take this should be that there language because there there was also one for the cleaning of the tongue is placed directly someone you just have to click to unhook it opens in this way it’s really very simple we see together a little bit what the use of this appearance let’s put a little bit of water in a bowl and let’s see how it works the way thewater that will then be used to wash our teeth because I want to remember this device is very useful for children,

those in the machine area that fixed with the glue that often can not clean everything well this object of water allows you to clean both in the intervent space even the machines so the cai say that the same tar in the training phase is sent away because the police is really complete because through the teeth 3 satisfactions and that this high pressure water is fired we see a little bit in the operation of our product I have provided for insertions in the tank a littlewater to fail the operation of this device but I also have obviously a nice bowl here it is already done here a first test in Venice.

what the operation of this beautiful a lot we put the bowl here we acted with inserts I want to remember that to make this work accessory always with the water inserted because otherwise you turn on you without water the engine of the public of the bandai overheating I remember that it is a classic European warranty guarantee Italian and there is also the possibility of being able to use it with some corrector a little bit of underneath the water but we see the operation of our product go to access not.


How to eat papaya

It is not produced in Italy but is of an infinite sweetness. We are talking about the papaya the tropical fruit with an orange pulp and a green skin (when it is green), yellow or orange. Many consume it because as well as good is also rich in vitamins (A, B, C) and fiber, nutritional properties, low in fat.

But how do you eat papaya ?

Just buy the fruit that is quite ripe and soft but not soft and with a yellow peel, to consume it immediately or if we want to postpone the tasting, put it in refrigerator, waiting for friends to come to dinner, you can choose a more hard fruit.  

To eat it you need to remove the peel and seeds with a sharp knife, cut into slices or into cubes, if we want to use it as a fresh dessert on the hottest days.

Rinse it well under running water and dry it with scottex paper, then remove the top of the fruit, cut it in half along the length and eliminate seeds and filaments, and put aside leaves (in case we want to use them) and of course the pulp .

Useful for preparing desserts, exotic salads and energetic smoothies . Delicious to be presented with a couple of balls of cream ice cream or fiordilatte or as a basic ingredient for cakes and pies. 

But even the blanched leaves can be consumed as a common vegetable or as a base for an infusion. The infusion is useful to compose stomach acidity (thanks to the enzyme called papain) or digestive problems but also to reinforce and make our hair brighter (just mix it with our usual shampoo). It can also be dried so much as to be ideal to add to milk, yogurt, cereals for a healthy and tasty breakfast.


Cotognata, how to make the traditional hard quince jam

Quince trees are less and less, yet they are among the most beautiful in autumn, together with pomegranate plants. If you are lucky enough to have some quince – in the apple or pear variety , which is actually the same fruit slightly different in shape – or you can draw on that of some neighbor, you do not even need to look for the raw material in the market , where it tends to be scarce.

Who has already entered the “door” for a while ‘, probably will remember the quince sold sold in closed loops in tin or wooden boxes , or in hard molds almost like melting candy . Today the cotognata is almost impossible to find, so to offer it with a cheese plate or as a vintage dessert, you just have to prepare it at home.

The basic ingredients are, apples, sugar, water and lemon . Depending on the type of quince you want to prepare, you can add mustard oil, candied citron or orange, cinnamon, dextrose and citric acid powder to preserve the most beautiful shapes.

THE COTOGNATA – TRADITIONAL BASIC RECIPE. To prepare what once was also called pasta di Genova, proceed as follows:

  • First prepare a sugar syrup the night before with 500 g of water and 1,125 kg of sugar. Cover it and let it rest.
  • Bake about 2 kg of whole quince apples, without peeling them, in enough water to cover them. They have to become tender enough to be undoed with their fingers. Drain it with a skimmer, pass the fruit to eliminate peels and cores and rebate the waste in the advanced water if you want to make quince jelly at a later time.
  • It weighs the apple pulp and if they weigh more 1,125 kg, add the missing sugar to the syrup.
  • Bring the syrup to a boil and when the bubbles are evident, pour the apple paste, and begin to cook stirring. After 15 minutes add the juice of a lemon and all its grated rind.
  • After another 15 minutes the cotognata should be ready. Test by pouring a drop onto a saucer: it should not move or slip. Do not overcook in cooking because it changes color and flavor quickly, tending to caramelize.

COTOGNATA – QUICK RECIPE. Take the quince pulp passed, weigh it and put in the pot the same amount of sugar and lemon juice. Continue to cook until the pasta begins to come off the pot

HOW TO STORE THE COTOGNATA. When the quince is ready, you can pour it inslightly greased molds or in a rectangular pan lined with baking paper . To keep it firm but moist, you can cut it into dough and store it wrapped in paper in airtight boxes .The molds instead you can let them air-dry for 4 days , or in an oven at 60-80 ° C for 24 hours.

To avoid that the forms of cotognata stick, you can sprinkle them with dextrose (which does not melt like sugar) possibly mixed with a pinch of citric acid.

AROMATIZED COTOGNATA. To have a cinnamon scented quince , when preparing the syrup add a whole spice stick and then remove it before adding the apples. For acognita senapata , instead, add mustard oil at the end of cooking over an open flame, taking care not to inhale or touch the oil with your bare hands. At the end of cooking, you can also add the finely chopped cedar and orange candies , or if you want to change color shade, add the cochineal dye to get various shades from orange to red.

COTOGNATA WITH MICROWAVE. With the microwave you can dry the quince much faster, cooking the pasta at maximum power a few seconds , letting it cool and repeating the operation as many times as you want to obtain the desired consistency.It is a very suitable method if you spread the fairly thin quince on a baking paper ;cover with another paper, level with a rolling pin and let it dry. At the end you can cut the jam into squares and wrap it with sugar or dextrose as if they were fruit candies.

HOW TO RECOVER THE WATER OF THE COTOGNATA AND MAKE A JELLY. Take the cooking water and all the quince waste, add two more apples (quince but also normal apples) and cook for 1 hour on low heat. Wring out everything in a cloth to get only a very limpid juice, add the juice of a lemon, the same weight of sugar and keep aside until the next day. Bring the jelly to a boil and cook until letting a drop fall on a cold saucer, keep the shape. This jelly is perfect for polishing fruit pies and sweets in general, as well as being eaten.


How to clean the espresso machine

For many Italians, the coffee has always been considered u n real ritual to which you can not give up. Every family now has a coffee machine at home . On the market there are many types : traditional, automatic, pods or espresso blend. To keep it efficient over time you must have small and constant precautions . In fact, after the purchase, it needs numerous and periodic cleaning interventions . If you do not clean it with the right precautions, you will run the risk of damaging your machine due to the limestone that forms in the internal mechanisms.So let’s find out how to clean up properly . 

It is a sign that the moment has arrived to purge your coffee machine at the first signs of malfunctioning. Often it is the formation of limestone that prevents water or coffee itself to pass correctly through the machine. Do you wake up one morning and your coffee has an unpleasant taste ? Do not panic. Before considering buying a new one , try to solve this problem, almost certainly due to excess of limestone.

How to clean the espresso machine

Get some vinegar and a large container – even plastic – that will help you to collect the water that will come out of the machine during the wash . Place it where you usually put the coffee cups . Empty the water pan and put in it a part of pure white vinegar and two of water. An economic and effective solution . Before making this step check the package insert of your machine if there are any components that could be damaged. For most of the coffee machines on the market it is possible to make a nice wash based on white vinegar. We advise you in any case to always read the indications of the parent company, to avoid causing irreparable damage to the object. Alternatively, you can use a specific descaler to clean the tank and the internal circuits periodically. 

Wait for the machine to warm up – after operating the switch. When you have the signal that the correct temperature has been reached , press the coffee exit button. Wait until the whole solution of water and vinegar comes out : the tray must empty completely. Never press the off button until this operation is completed. You will immediately notice that the color of the vinegar inserted in the tray is very differentfrom the one introduced initially. We are on track: the purging operation is working. 

At this point, you will have to finish with a last wash only with hot water. This step will remove all vinegar residue and will completely eliminate its strong odor. If even after performing this operation the pump still made some nasty noise, repeat it even two or three times in a row. To eliminate limestone, you can also choose a decalcifying product of confidence instead of vinegar . Only by making a few attempts will you be sure of your work. If your machine allows it , at this point, you can also insert a thin wire into the tubeand try to detach any calcareous deposits . Once this is done, put it back into place and make another wash with vinegar and then water again . 

If you have previously done the washing with water and vinegar to descal the appliance you can also increase the doses. Once you have tested the effect on your machine, you can create a 50% solution of white vinegar and 50% of hot water . Never use the sodium bicarbonate dissolved in water to clean the tank or you risk to clog it and then ruin it. If you’ve just done try to solve the problem by washing with white vinegaras we have described before. It works 3 times out of 4. If the machine is still clogged, s unplug it and pull out the water tank . Check if it is possible to disconnect the small tube that brings the water to the boiler so as to check it better. 

At a later time, you can also pay more attention to cleaning the dispenser and the milk container – if the machine is equipped with it. Clean these components after each use because the fat component of milk is comparable to limestone. Also leaves an invisible patina that in the long run will no longer go away. 

If you want to go even deeper and make a proper maintenance of your espresso machine,here’s what you can do more . Unplug the appliance and make sure it is at room temperature . Remove the limescale filter and the tank. Leverage all the components that can be dismantled and placed on a work surface over an old tablecloth, so as not to damage the table. Take a spray with a degreaser inside – like the Easy Clean Bref – and spray it on all the parts disassembled leaving it to act for a while. After a few minutes rinse all the components under running water and clean them with a soft bristle brush. Take a clean cloth and make sure to dry everything well.


Besst single serve coffee makers

In the first place, undefeated is the  Bialetti moka which is 80 years old and is one of the objects of Italian design exhibited permanently at the  MoMa in New York  and at the  Triennale  di Milano.

he Post writes the biography , to celebrate the object that almost all Italians possess, linked to the Bialetti brand and the famous “little man with a mustache” famous from Carosello onwards.

Making coffee with mocha is a ritual, which includes precise gestures and carefully dosed coffee powder. Otherwise the coffee is not good or the whole work surface gets dirty.

How do you make a coffee perfectly ?

The unavoidable rules are:

  1. Do not wash the moka with detergent but only with water, if over time lime scale is formed, leave it to soak with water and vinegar, then rinse
  2. Choose a quality coffee blend and store it in a closed jar: Lavazza recommends placing the container in the refrigerator to prevent the aroma from being lost
  3. Use only cold, not calcareous water if possible
  4. Fill the lower part of the moka with water up to the valve, if you pass it you will have a long coffee
  5. Do not over-press the coffee mixture, but gently place it to form a small hill of dust, the water must be able to easily pass through the powder
  6. Tighten your coffee maker well
  7. Low fire and raised lid. My school of thought is that the steam must escape from the moka and not be trapped under the lid, but I also accept that you close it, please
  8. In Naples many follow a third road: open lid and inverted spoon on the exit mushroom
  9. When the coffee comes out, turn off the heat and let the coffee come naturally. The perfect coffee comes out at around 60 degrees, the higher the temperature the more it will come out with the aroma of burning
  10. Pour immediately into the cup after mixing the coffee to make it homogeneous

Among these rules the choice of the mixture is the most difficult.

In our country, he tells The Italian espresso taste there are also divisions at the regional level: ” The northern Italy, on average, prefer sweeter mixtures and with an acidity wire. These are the characteristics of Central American coffees. In these blends are found beans coming from Mexico, Guatemala (slightly vanilla flavored), Costa Rica, Colombia etc. “

For central Italy, on the other hand, the preferred blend is composed of an 80% Arabica 20% robust: “This strong blend is strong and full-bodied, with (in the best cases) Ethiopian coffee (fabulous the Limu) and Indians.”

Southern Italy is still different , where a mixture is preferred to obtain a very strong coffee “This is how in these regions the blends with a higher percentage of robust meet the favor of the customers; high percentage of robust (even 60/40 or 50% arabica) that is associated with a rather strong roasting for a squared espresso. “


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