As more and more people have started opting for Keurig machines and their K-cups option, it is important to know how the K-cup system works really. We all know that K-cups provide you a cleaner and quicker process and so is quite favorable amongst most people. So, what is a K-cup? How does it work? We will answer all these questions in this guide and once you are through with it, you will have a much better understanding of its working. If you don’t want to use K cup machine, here is our best recommendation: ninja coffee bar .
What is a K-cup?
A K-cup is a capsule which contains the ground coffee which is used in your Keurig coffee machine for brewing. It is not an instant coffee but it can be quickly prepared in under 1-2 minutes. It is a sealed package and contains both the ground coffee and a paper filter. It provides you a cup of coffee in a similar way like a fresh pot of brewed coffee, except that it is on a much smaller scale.
How does it work?
A Keurig machine has a K-cup holder in the front center of the machine which holds your desired flavor K-cup. Once you place a mug beneath the spout and choose an appropriate brew setting and size and press the brew button.
Once you have pressed the button, the machine will start puncturing the holes inside the K-cup. In a traditional coffee maker, you would have the ground coffee inside the holder but a Keurig machine holds the ground coffee in a sealed package which helps in keeping the coffee machine cleaner.
So once the machine has punctured enough holes both at the top and the bottom of the K-cup, hot and pressurized water is poured into the K-cup. This water then passes through the K-cup’s paper filter and your freshly brewed coffee is then poured out of the spout into your waiting mug. So, once the water enters the cup and brews, your machine punctures a second hole through the bottom of the cup to let the brewed coffee pass into your coffee mug.
Your K-cup is covered with a seal to prevent the air and moisture from entering inside and ruining your ground coffee and to maintain its freshness for a long time. So, when the machine starts puncturing hole through your K-cup, it penetrates this seal first and then reaches the inner packaging.This machines are not for commercial use. You can check some best espresso machine for commercial use.
A K-cup contains a fixed, small amount of ground coffee which provides you with your desired flavored coffee. This is a good process because all the users get a new, fresh coffee of their desired flavor and which they can customize according to their tastes. There are not leftovers in a K-cup and you can throw them after each use, which makes the whole process of cleaning quite easier too.
A K-cup is a quite an effective and quick way to prepare coffee but they are damn expensive and a threat to our environment, so whenever you decide to choose a K-cup, make sure you know what you are choosing for yourself.
About a year ago I first noticed deviled eggs appearing on menus in New York. A year later they’re everywhere. Usually they’re spiffed up with a bacon infusion or spiked with sriracha sauce but I’m still a sucker for old school deviled eggs. Although, there are so many recipes for deviled eggs that everyone’s idea of traditional deviled egg is probably a little different.
A few months ago when Reed and I were down in Atlanta, we ordered deviled eggs three ways at Holeman & Finch Public House. Holeman & Finch is a cool Atlanta restaurant that specialize in small plates doing modern takes on traditional Southern food. There’s a lot of heritage pork on the menu and everything we tried was excellent but super filling.
Back to the project at hand. I wanted to make deviled eggs three different ways but I didn’t want to it to be a complicated production. We’re talking about deviled eggs here. So to keep it simple I made one batch and altered the yolk mixture as I went along.
Deviled Eggs 3 Ways (traditional, bacon, and jalapeño)
(Active time: 20 Total time: 40)
- 6 eggs
- 3 tablespoons mayonnaise
- 1 teaspoon mustard
- 1/4 teaspoon Worcestershire sauce
- salt and pepper
For the bacon deviled eggs:
- 1 slice cooked bacon, finely crumbled, reserve 4 bigger pieces of bacon for garnish and reserve the bacon fat
- 1 teaspoon scallions, finely minced
For the jalapeño deviled eggs:
- 1/2 teaspoon jalapeño, save a some slices of jalapeño as a garnish
Place the eggs in a medium saucepan; add water to cover by 1″. Bring the water to a boil, cover, and remove from the heat. Let sit for 10 minutes. Drain. Transfer the eggs to a bowl of ice water and let cool completely, about 15 minutes; peel. Halve lengthwise and remove the yolks.
Mash the yolks with a fork, then stir in mayonnaise, mustard, and worcestershire sauce. Add salt and pepper to taste, mix breaking up as many yolk bits as possible. Scoop 1/3 of the yolk mixture into a pastry bag or plastic bag with one of the corners snipped off and pipe the yolk mixture into 4 eggs whites.
Next evenly divide the remaining yolk mixture and spoon half into a small bowl. Mix the crumbled bacon, bacon fat, and minced scallions into one of the yolk mixtures. Mix the minced jalapeño into the other yolk mixture. Pipe each of the mixtures into 4 eggs whites. Garnish accordingly, and serve. Can be chilled, covered, for up to 4 hours.
I’ve been sick. Hence the lack of posts recently. I went out Newport Beach with Reed for a lovely weekend away but on the way back I picked up the flu. Yesterday I couldn’t even get out of bed but luckily I had an interesting book that I have to finish for my book club this weekend.
In the past when I haven’t been felling well my cat, Bounce, has looked at me with eyes that said, ‘Why are you being such a loser mom? Let’s play!’. But this time she curled up next to me in bed for most of the day. I think she’s maturing.
I’ve been drinking oodles of diet ginger ale, tea and soup. One bad thing about liking to cook is that it ruins canned soups for you and when you’re home alone and sick the idea of simply opening a can of chicken noodle soup for dinner sounds wonderful. And then you taste it and its all salt, mushy noodles, and more salt. This morning I finally had the energy to get up and make split pea soup. So much better but I didn’t have the energy to take pictures so its not going to be on the blog any time soon.
Instead, before I got sick I recreated of couple items that we had while we were in California. First up is the bruschetta. We were staying at the Pelican Hill Resort, we had our lunch at Rose Cafe and then we have early morning flight to LA and the drive down we decided to have an early dinner at one of the resort restaurants. Since we were early we got their best table. Having a relaxing dinner while we watched the sun set over the Pacific made me the 4am wake up call all worth it.
To start off with ordered the bruschetta, roast asparagus, and grilled artichokes. I’d assumed the portions would be small. In NYC they’re usually pretty tiny but not at Pelican Hill. I could have make a whole meal with just the bruschetta. The bruschetta came with three topping; burrata cheese, wild mushrooms with herbs, and fresh tomato.
The burrata bruschetta was my favorite but that’s probably because I adore creamy cheeses. The tomatoes topping made me jealous because their tomatoes were so much better than the ones I can get on the East coast especially this early in the spring. The mushrooms were good in that way that mushrooms that have been cooked in lots of butter always are.
When I made the bruschetta myself the only disappoint was that the tomato topping was a little flat. Without garden ripened tomatoes its impossible to make a great tomato dish but maybe I’ll try again later in the summer.
The burrata and the tomato bruschetta topping are super simple and easy to prepare. The mushrooms take a little longer but they’re well worth it.
Bruschetta Three Ways (serves 6-8 as an appetizer)
(Active time: 30 minutes Total time: 3 hours 30 minutes)
- 3 ripe plum tomatoes, seeded and diced
- 1/2 tbsp finely minced garlic
- 3 tbsp coarsely chopped fresh basil
- 1 1/2 tbsp finely chopped fresh parsley
- 2 tsp fresh lemon juice
- 1 tbsp extra-virgin olive oil
- one lobe fresh burrata cheese
- 10-12oz mixed mushrooms, diced (I used shiitake and crimini)
- 2 tbsp butter
- 2 scallions
- 1/2 tsp thyme
- 1 baguette, cut in 1/2-inch-thick slices
- 4 cloves garlic, cut in half
For the tomato bruschetta: Mix all the ingredients in a bowl. Add salt and pepper to taste. Set aside, unrefrigerated, 3 hours.
For the burrata bruschetta: Chop the burrata cheese and move to a bowl. Add salt and pepper to taste. Set aside.
For the mushroom bruschetta: Heat 2 tablespoons butter in heavy large skillet over medium high heat. Meanwhile heat oven to 450°F. Add the chopped mushroom to the skillet. Cook until slightly browned, stirring occasionally. Add scallions and thyme and cook for until the scallions wilt, about 2 minutes. Add salt and pepper to taste. Remove from heat and spoon mushroom mixture into a bowl. Set aside.
Toast bread on a baking sheet. Checking frequently to prevent burning. Once toasted, remove from the oven and rub cut side of garlic on each slice; serve with with tomato, burrata and mushroom mixtures.
Up in Connecticut my mother’s asparagus is already coming up. It’s almost a month early but with such a mild winter and a warm spring everything’s off schedule. At the Greenwich Grill where I had the chicken with bacon and pine nuts from the last post, Reed had asparagus milanese, a.k.a. roast asparagus with a fried egg. It was delicious and since I have wonderful fresh asparagus on hand I thought it would be a great time to give it a try.
Sadly a few years ago voles decimated my parents’ asparagus beds but they put in new ones surrounded by wire cages to protect the roots. The wire cages seem to be doing the job because the new plants are flourishing.
Generally, when I roast asparagus I go with olive oil, sesame seeds, and garlic salt but the Greenwich Grill’s version was delicious and substantial enough to be a light lunch. The Greenwich Grill is an interesting place. It specializes in Italian food with a Japanese touches. For instance our bread was served with tuna infused cream cheese (I’m not a fan) instead of the usual olive oil. I preferred their Italian focused dishes like asparagus or the chicken with bacon.
Roast Asparagus Milanese (serves 2)
- 2 tablespoons olive oil
- 10-15 asparagus spears, trimmed
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic salt
- a couple grinds of fresh black pepper
- 2 large eggs
- 1 tablespoon butter
Preheat oven to 450°F. Toss the asparagus on a baking sheet with olive oil. Sprinkle with salt and pepper. Roast until tender and browned in spots, about 15 minutes. Remove the asparagus from the oven group into two equal groups. Sprinkle cheese over the groups and roast until the cheese has melted, about 2-3 minutes. Plate the asparagus and keep warm.
Meanwhile, heat a large skillet and melt the butter. Once the foam subsides, fry the eggs. Gently transfer an egg on top of each group of asparagus. Season with salt and pepper; serve.
*Roast Asparagus Milanese would be great for breakfast or as a side dish along side ham or roast chicken.
Two weeks ago I visited the Frieze Art Fair. Since Reed’s involved in the arts, he had VIP passes and we took advantage of the very civilized lunch in the VIP section. The lunch, a shared plate of fava bean risotto, eggplant parmesan, salmon over asparagus and grilled steak, in the photo the steak’s hidden behind the pitcher of mushroom sauce, was reminiscent of food you’d have at a wedding.
Catered under a temporary tent in a field with no plumbing, no wonder it tasted like wedding food. Although I’m not sure I totally believed our waiter about the no plumbing but it did help them to sell lots of bottled water.
While the art was very nice, the most exciting part was that I got to stand less than three feet away from Martha Stewart! She briefly entered the VIP lounge during lunch and I crossed my fingers and hoped the hostess would lead her to the empty table near us but Martha didn’t stay.
Later, when I was at the information counter, who should walk up to the counter next to me? Ms. Stewart. Yay! Reed gave me a ‘Go introduce yourself and tell her about your blog.’ look but if I was a celebrity having a nice afternoon with my very well behaved & cute baby grandson I think I would hate that sort of thing so I didn’t interrupt.
My history with Martha goes way back…. For my 12th birthday my grandmother gave me the Martha’s Pies and Tarts cookbook. My family love pies and as the favorite and only granddaughter, my grandmother had high hopes for me (incidentally, just a week earlier I gave my grandmother Martha’s newest book Martha’s Entertaining for her birthday). I still remember there was a persimmon tart recipe which called for a special variety of persimmon that Martha’d found in Hawaii on her honeymoon and brought back to her orchard in Connecticut. At 12 with no access to persimmons let alone the special variety from Hawaii, this was frustrating. Thus began the my mixed feeling that I think many women share about Martha Stewart.
While I’ve never made the persimmon tart, that cookbook greatly expanded my pie and tart repertoire. I still make the walnut tartlets from that book.
Eggplant Parmesan (serves 4-5)
(Active time: 50 minutes Total time: 2 hour )
- 1 medium eggplant, cut crosswise into 1/3-inch-thick rounds
- 2 teaspoons salt
- 28 oz can crushed tomatoes
- 2/3 cup plus 1 tablespoon olive oil (used 2/3 cup canola because I only had good extra virgin olive oil which was too good for frying and I didn’t want to use a big pan)
- 3 large garlic cloves, finely chopped or pressed
- 20 fresh basil leaves, torn in half (I used 1 tsp dried. My basil plant is still recovering after making the bruschetta)
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried hot red pepper flakes
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups panko (Japanese bread crumbs)
- 2/3 cup grated Parmigiano-Reggiano (I only had 1/3 cup on hand so I just used it to sprinkle on top at the end and it didn’t fast like it short on cheese at all)
- 2/3 lb chilled fresh mozzarella, thinly sliced
Toss eggplant with 2 teaspoons salt in a colander set over a bowl, then let drain 30 minutes.
While eggplant drains, heat 1 tablespoon oil in a heavy pot over moderate heat. Add garlic and sauté, stirring, until golden, about 30 seconds. Add crushed tomatoes, basil, pepper, and red pepper flakes and simmer, uncovered, stirring occasionally, until slightly thickened, 25 to 30 minutes.
Put oven rack in middle position and preheat oven to 375°F. Stir together flour with salt & pepper in a shallow bowl. Lightly beat eggs in a second shallow bowl, then stir together panko and 1/3 cup Parmigiano-Reggiano in a third shallow bowl.
Heat oil in a small skillet over moderately high heat until hot but not smoking. Dredge eggplant in flour, shaking off excess, then dip in egg, and dredge in panko and fry up to eggplant 3 slices at a time, turning over once, until golden brown, 3 to 5 minutes per batch. Transfer to paper towels to drain.
Spread a thin layer of tomato sauce in bottom of a square 8x8x2 inch baking dish. Arrange about 1/3 of eggplant slices in 1 layer over sauce, overlapping slightly if necessary. Cover eggplant with about third of remaining sauce and a third of mozzarella. Continue layering with remaining eggplant, sauce, and mozzarella. Sprinkle top with remaining 1/3 cup Parmigiano-Reggiano.
Bake, uncovered, until cheese is melted and golden and sauce is bubbling, 35 to 40 minutes.
*Eggplant Parmesan would go well with a simple salad and garlic bread.