I’ve had a love affair with my Keurig for years. Everyone morning it was ready for me to pop in a pod and brew me my morning coffee. Cold brewing was born out of necessity. I started the Ideal Protein diet back in December (I know who starts a diet before the holidays?!) and would add my vanilla protein shake to my hot coffee. It wasn’t the best but I was on a diet so I figured punishing myself was the only way. My Ideal Protein coach made an off-hand comment about cold brewing her coffee and off I went to research how to do it and to try it out. The taste of my morning coffee protein shake was night and day. Cold brewing made the coffee sweet and not bitter. , And the fact that the coffee was cold just made sense when I added my cold protein shake. Continue reading
For years I have subscribed to Martha Stewart’s way of making the “Perfect Hard-Boiled Egg.” If you stayed with the eggs until they came to a boil and then immediately removed them from the heat and then cover them for 12 minutes you would indeed get the perfect hard-boiled egg. Well … almost perfect. You see the egg yolk was always perfectly cooked. Never gray from overcooking and never runny from under cooking them. However, I could NEVER EVER get the darn shells to come off the egg whites. Though my eggs would be perfectly hard-boiled they would look like they came off the battle field. Chunks of egg whites would be stuck to the shell. And the egg whites would look beaten and battered.