Features: Magazine | Literary Review | Life | Metro Plus | Open Page | Education Plus | Book Review | Business | SciTech | Entertainment | Young World | Property Plus | Quest | Folio |

Sinfully aromatic and crunchy

Coffee cake

Coffee cake (sometimes also known as Kuchen or Gugelhupf) evolved from ancient honey cakes to simple French galettes to medieval fruitcakes to sweet yeast rolls to Danish cakes made with coffee to mass-produced pre-packaged treats.

Food historians generally agree that the concept of coffee cake most likely originated in Northern/Central Europe in the 17th century. These countries were already known for their traditional sweet yeast breads. When coffee was introduced to Europe, these cakes were a natural accompaniment. German, Dutch, and Scandinavian immigrants brought their coffee cake recipes with them to America. The first coffee cake-type foods were more like bread than cake. They were simple concoctions of yeast, flour, eggs, sugar, nuts, dried fruit and sweet spices. Over time, coffee cake recipes changed. Sugared fruit, cheese, yoghurt and other creamy fillings are often used in today's American coffee cake recipes.

Much of the American appetite for sweet rolls and cakes comes from these specific German as well as the Holland settlements that had so much influence on early New York, New Jersey, and Delaware. The colonial cooks made fruity, buttery breakfast or coffee cakes from recipes that vary slightly from methods used in the 20th century.

Coffee cake

Keep it natural

I'd like to know which preservative to use and in what quantity to make the juice of one kilo of carrot/beetroot.

Satya Kumari
Ramanthapur

For natural juices, preservatives are best avoided since they destroy vitamins. Carrot juice helps in dissolving accumulated salts, stones in liver and kidney, and also prevents cancer. Beetroot juice helps in formation of red blood cells and improves body structure. Beetroot fresh juice should not be used immediately and should be kept for at least three to four hours prior to consumption.

Say no to excess

How does one handle excess oil in curries? For instance, can we add an ingredient that will absorb the oil rather than having to drain the same?

Vinita
Madhapur

Excess oil in curries is a common problem faced by most people. More oil is added in curries because it is convenient to bhunao the masala such that it does not stick to the bottom of the pan. And secondly, oil acts as a natural preservative. Without draining, excess oil can be best handled by adding potatoes to the dish, if appropriate, or by adding wheat dough.

Curdling effect

What is the best ingredient to `break' milk to make paneer - curd or lime?

Gururaj
Vidyanagar

The best and the most common ingredient used to curdle milk is lime. Vinegar is also used to `break' the milk. But the most sought after, easier and cheaper ingredient is lemon.

It is rich in Vitamin C and has no side effects. For industrial use, though, it is more convenient to use vinegar or rennet.

(Send in your food queries to hydphoto@thehindu.co.in)

BY PRADEEP KHOSLA

Executive Chef, Taj Krishna

Printer friendly page  
Send this article to Friends by E-Mail