Kimchi House

Tuesday, December 2, 2014

"Basket Bread" /篮子面包/ 빵 바구니

"Basket Bread" /篮子面包/ 빵 바구니
Baked this Basket Bread and filled it with dried mulberries and cornflakes...
心血来潮，烘焙了篮子面包，篮子装满了桑葚果实和玉蜀黍片。。。

Sunday, November 30, 2014

I like this Syphon Coffee maker very much when I am taking the coffee brewing course
Have you ever tasted the Syphon Coffee ?
在上泡西式咖啡课的时候，我非常喜欢这虹吸式咖啡壺。您可曾嚐过虹吸式咖啡？

A vacuum coffee maker brews coffee using two chambers where vapor pressure and vacuum produce coffee. This type of coffee maker is also known as vac pot, siphon or syphon coffee maker, and was invented by Loeff of Berlin in the 1830s. These devices have since been used for more than a century in many parts of the world and more recently have been given a new use by molecular mixologists and chefs to make hot cocktails and broths. Design and composition of the vacuum coffee maker varies. The chamber material is borosilicate glass, metal, or plastic, and the filter can be either a glass rod or a screen made of metal, cloth, paper, or nylon. The Napier Vacuum Machine, presented in 1840, was an early example of this technique. While vacuum coffee makers generally were excessively complex for everyday use, they were prized for producing a clear brew, and were quite popular until the middle of the twentieth century.

虹吸式咖啡壺，也称賽風，它最早起源於德國，是一种利用水沸腾时产生的压力来帮助烹煮咖啡的方法。咖啡壶分为上下两部分，中间以导管连通。水转化为水蒸气，水面上压力增大。于是开水从导管进入到上面盛放研磨咖啡。然后再经由装着过滤纸或滤布重新进入下方，之后便可饮用。
專業的虹吸式咖啡烹煮，會根據氣候、濕度、空間溫度、豆種及烘焙程度進行各種不同的攪拌或是水的處理技巧。往往虹吸式咖啡的烹煮會使用屬於中淺程度的烘焙，因為其間接加溫與較長浸泡的方法能夠體現較細膩的咖啡層次與水果甜度，相較於重烘焙咖啡的濃香、油香有所不同。因為虹吸式技巧須經驗，所以往往造成虹吸式咖啡被誤認為較差的咖啡烹煮的方式。其中過度烹煮大致狀態如下：苦味來自過度粹取(煮過頭、或水溫度過高造成豆子燒焦)、澀味來自過長時間的浸泡、酸味來自於過度的攪拌。但是有經驗且掌握恰當的虹吸式咖啡因其較高溫烹煮的方法，可完整粹取咖啡之甘度與膠質，使得口中時時生香與充滿回甘
( source : wikipedia )

Monday, November 24, 2014

Autumn Leaves /枫叶。。。2014

Others

2014/11/24 21:51

Dear friends, share with you the beautiful autumn leaves in Korea. I took these pictures while I was on the way to attend my courses.....
亲爱的朋友们，与您分享韩国的枫叶之美。这是我在去上课途中，匆匆为今秋的猎影。。。。。

Saturday, November 22, 2014

Cafe Street at Pangyo..2014/板桥之咖啡街。。2014 /판교카페거리...2014

Cafe Street at Pangyo..2014/板桥之咖啡街。。2014

Others

2014/11/22 20:15

There is a " Coffee Street" in Pangyo, is about 5 minutes walking distance from my apartment. Every year, this street will be well decorated at the end of the year. Share with you some of the photos...

在板桥有一条“咖啡街”，离我家大约须5分钟徒步的时间。每一年的年尾，街道上都有装横

上亮丽的灯饰。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。

Friday, November 14, 2014

Lotus Root marinated with "Omija"/五味子莲藕片/오미자 연근초절임

I was fascinated by this dish when I went for food exhibition...

Fresh " Omija" berries...
Schisandra chinensis (五味子 in Chinese, pinyin: wǔ wèi zi, literally "five flavor berry" which is its common name is a deciduous woody vine native to forests of Northern China and the Russian Far East
Its Chinese name comes from the fact that its berries possess all five basic flavors: salty, sweet, sour, pungent (spicy), and bitter. Sometimes it is more specifically called... běi wǔ wèi zi ((Chinese: 北五味子)
In Korean the berries are known as omija (hangul: 오미자 - five flavours). The cordial drink made from the berries is called omija cha (hangul: 오미자 차), meaning "omija tea";
If you are interested to know how to make "Omija Tea", please refer to http://kkimchi88.blogspot.kr/2012/10/omija-chaomija-tea.html

Tuesday, November 4, 2014

Raw Lobster /生龙虾片/랍스타회

Food Tour

2014/11/04 22:38

Dear friends, do you know what is this ? This is the raw lobster.....
Kam from Kimchi House has been out from kitchen for writing recipe for the time beings ^-^ ^-^. I was invited by my sister to have lunch at a seafood restaurant, share with you some of the dishes that I took.

亲爱的朋友们，您可知道这是什麽吗？这是生龙虾片。。。
在短期内，Kam 仍然会暂离厨房，不写食谱·^-^ ^-^..那天受姐姐之邀到一海鲜馆用餐，与您分享其中的一些菜肴。。。