Instant coffee?

B

Blueskysurfer

New member
There are some cookie recipes I want to try that call for instant coffee
granules. The last time I tried to drink instant coffee was in New Orleans
about 50 years ago. I suspect they boiled shrimp in the water they used to
make the coffee. Mercy!
Do any of you use instant coffee granules in your cooking and is one
brand better than another? The resident cookie monsters would probably
enjoy cookies made with old army boot but I'd really like to hit it with my
best shot. Polly
 
Polly Esther wrote:



I prefer using brewed coffee. (Assuming the recipe has X amount of
liquid you can replace with brewed coffee.)

S.
 
On 2011-03-17, Polly Esther wrote:


Yes.

I use coffee in a lot of recipes. I also consider myself a coffee
connoisseur. For instant coffee, Tasters Choice is unmatched by the
rest. When you open a new jar, you can see the coffee oils on the
surface of a fresh cup. As I said in another thread, their decaf is
unmatched by anyone. As a longtime coffer geek, I'll
un-apologetically recommend TC to everyone.

nb
 
On 16-Mar-2011, "Polly Esther" wrote:


In my experience, instant espresso works well in any recipe calling for
instant coffe. I prefer Medaglia D"Oro brand; it is widely available in
supermarkets here (suburbs of St. Louis).
--
Change Cujo to Juno in email address.
 
On Wed, 16 Mar 2011 20:53:51 -0500, "Polly Esther"
wrote:


When I have needed to do that, I've used the least expensive...
smallest container I could find which would be tiny in comparison to
what we're compelled to buy today. Whatever I bought was fine. We
just don't need to use enough of it to matter one way or the other.
If you're *that* concerned, buy the best specialty brand you can find.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On 17 Mar 2011 02:08:42 GMT, notbob wrote:

You jogged a memory cell... I think that's what I bought that when I
needed instant coffee. I didn't buy it because I thought it was
wonderful, so it was probably on sale.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Wed, 16 Mar 2011 22:19:07 -0400, Dave Smith
wrote:


My SIL is not a coffee drinker, but she uses instant espresso for
Tiramisu.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Mar 16, 9:10?pm, Bryan wrote:

Using brewed coffee is not always practical, like when I make Mocha
Truffles. Truffles are composed only of chocolate, cream and perhaps
butter (IOW primarily only fats) so adding lots of water in the brewed
coffee would muck up the truffle recipe quite a bit. I like using
freeze dried espresso in my Mocha Truffles for maximal coffee flavor.
Works well and tastes great.

And Bryan, if you can devise a method of making truffles from brewed
coffee, please enlighten me. The first time I made Mocha Truffles I
tried using finely ground Kona coffee beans (not brewed), but the
grind was not fine enough and the results were gritty truffles.
Perhaps of the coffee beans were ground with the coca nibs the grind
would be fine enough, dunno.

John Kuthe...
 
Polly Esther wrote:

Most brands are pretty good these days, the differences between them are
generally too subtle to be noticed in something like a cookie.

I generally use Maxwell House instant for my morning coffee. I'm not a
morning person, so I generally save the good fresh ground and brewed
Kona for later in the day when I'm awake enough to appreciate it. I have
Taster's Choice "sticks" in my emergency kit, and I cycle through those
for morning coffee when they are reaching their best by date and I put a
fresh batch in the emergency kit.
 
On Mar 16, 9:31?pm, sf wrote:
Because I drink only fresh ground coffee beans, I keep a very small
jar of expresso granules in my freezer door just for using in recipes
calling for instant coffee.
....Picky
 
On 17/03/2011 12:36 AM, sf wrote:
For Tiramisu I make some espresso, and of course it helps that I have
an espresso maker. I need the liquid for dunking the lady fingers. When
I make ice cream I prefer to use the instant because the liquid will
throw off the texture of the finished product.
 
On 17/03/2011 10:25 AM, JeanineAlyse wrote:



As I said in another post, I use instant espresso for making coffee ice
cream. I hadn't thought of keeping it in the freezer. The last time I
used it I had a heck of a time getting it out of the jar. It was all
congealed. I will have to keep an eye out for some more. It is hard to
find here. My wife found that one somewhere.
 
On 3/16/2011 9:08 PM, notbob wrote:

A couple of months ago, I received samples of Taster's Choice in the
mail. I I was surprised, it was very good.

Becca
 
On 17/03/2011 12:02 PM, Ema Nymton wrote:


I have yet to taste n instant coffee that does not have that distinctive
instant coffee taste. The snack bar at our local YMCA sells some sort of
instant coffee made in a machine, and they charge Starbucks prices for
it. No thanks.
 
On Thu, 17 Mar 2011 12:16:25 -0400, Dave Smith
wrote:


What I've never figured out about instant coffee is that while it's
horrible by the cup, it makes decent tasting coffee by the pot.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
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