I hate wasting it, but I often don’t have many ingredients at hand, or am unsure of what to do in order to make good use of it.
I’m looking for a “universal” way to use the fond that’s relatively simple.
By “universal” I mean that can generally be used on all meats that leave it behind, such as cow meat, chicken, fish, etc. etc.
Anyone wanna to drop some elite ball?
I see Inverted as more compelling, but I’d also be glad go hear Standard users speak of why they prefer that method, and if/why they don’t go for upside down.
Really happy with the brewer after two months.
~15g, light.
100ml.
~90C.
2m infusion.
French press frothed heated milk.
Happy.
Personally happy with these. Any tips from just looking at the sear?
After every use, how should I clean it? Adler says to just wipe off the plunger cap when it is pushed all the way through, but that seems fishy, I’d assume that the plunger still leaves some residue behind on the main chamber
I recently went through what was 99% of a vasovagal syncope episode, meaning I didn’t fully loose consciousness.
Just wanted to share how it felt since I am still fascinated.
Alright so like most I was getting my blood drawn. About during the 7th little tube thing, I felt a drastic drop in blood pressure. Mainly just hotter, started to sweat a little, and felt way more tired.
After that began, I was a bit slow at realizing that I was starting to loose vision. Similarly to when you get up too fast, my vision started blurring due to lack of blood flow to the brain (I assume, due to heart rate slowing) I lost all vision seconds later.
Apart from muscle incapacitation, I also felt muffled hearing, could barely hear my own voice, which was quite terrifying considering I wasn’t aware what fainting felt like.
Side note: You start to sweat, a LOT.
Anyway, I remained completely neutralized for about a few minutes, then all my senses started to return. All the sweat started to feel colder, and I went ahead and laid down with my feet up.
Came back fully after 5 more minutes, despite almost fainting again when I got up too fast.
Would just pressing hard, whilst leaving some air in the main chamber, with the standard filter cap and paper disc create some crema?
Or, are there any other methods to get it without the cap? I’m yet to try this, but If anybody has some tips I can use, feel free to share.
Self explanatory, I just want to brew standard, but also hate dripping. I would maybe buy fellow prismo or the official pressure cap from aeropress, but perhaps someone could share some peak knowledge to me.