Those two cups nobody wanted from this morning have lost their aroma and flavor as a straight beverage. They’re not good for anything except tomorrow’s 6AM supercharge, with the characteristic post-slurp wince.
This neat tip from the May 2009 Consumer Reports’ Shop Smart magazine: “Coffee is a great flavoring, says chef Steve Petusevsky, of Roundy’s Supermarkets.”
-Freeze leftovers in ice-cube trays and add to iced coffee. This trick keeps your iced coffee from getting watery as the cubes melt.
-Substitute coffee for the water in brownie or chocolate cake mixes. It imbues a richer flavor.
-Replace part of the liquid in stews or barbecue sauce with strong coffee. Again, the coffee adds to the flavor, and you can save your wine for drinking!
-Substitute coffee for water in your favorite baked-beans recipe or add a litle when heating canned baked beans.
-Use coffee as a meat marinade. it imparts a subtle flavor, its acidity helps break down tougher cuts of beef or pork, and it adds a nice earthy flavor to poultry.
2 thoughts on “Frugal Librarian #12: Joe is thicker than water”
All I can say is “Brilliant.” (I HATE pouring coffee down the drain).
Coffee is great in any brownie or chocolate dessert recipe. It really brightens the flavor. Great tip.