World Coffees
Italy – Espresso
Espresso, which Italians gift to the world, has a higher rate of caffeine than other types of coffee. Espresso is the perfect form of coffee for many people, resulting from the addition of hot water through pressure onto finely ground coffee.

Mexico – Cafe De Olla
Café de Olla, a traditional Mexican coffee served in pottery, is made from cinnamon and brown sugar called “Piloncillo”, a Mexican indigenous. Café de Olla is a flavor that families often consume for breakfast in highlands and rural areas with cold climates.

Morocco – Spicy Coffee
Spicy coffees, one of the most authentic flavors of Moroccan culture, reach a different dimension with argan oil. Coffees with a variety of spices, from black pepper to amulet, from sesame to cinnamon, enable guests to experience a mystical taste in every part of Morocco.

Ethiopia – Buna
Originating from Ethiopia, the homeland of coffee, Buna is widely consumed in the country. It turns into a coffee feast with its drink and way of making, and it is cooked over charcoal and served in small cups.

Kenya – Nyeri
These coffee beans grown in the Nyeri region, located in the central highlands of Kenya, leave a unique taste in the mouth with the harmony of blackberry, pomegranate and caramel aromas. This flavor, which makes you feel special in every sensation, takes its place among the world’s most admired coffees with the balance between flavors.

Indonesia – Kopi Luwak
Kopi Luwak, which is the least produced among the coffee types worldwide, is also among the most expensive coffees. It resembles Turkish coffee because of the Kopi Luwak grounds. It has a soft drink and coffee beans liken its flavor to chocolate.

Beef Wellington
Turkey Ismet Saz who introduced Beef Wellington, this will make calls in the mastery of flavor and dedicates Wednesday evening by The Beef Wellington, Steeve. For those who love or wonder about the delicious taste of Beef Wellington, The Steeve brings this delicious taste to your table with a wonderful presentation.
All materials used in The Steeve are brought exclusively from where they are best grown. Among the ingredients preferred by the chef are coriander, anise, juniper, cardamom, saffron, ginger, celery stalk, mango, pineapple, avocado. Bread is specially made with 10-year-old sourdough. Chef İsmet Saz reveals his assertion by interpreting all the flavors in the menu with innovative cooking techniques and quality local ingredients. Crab is specially brought from Dalyan, Shrimp Iskendur, Mersin, Oyster from France. The Steeve with its new decoration
The decoration of The Steeve, whose brand and space design was made by “kitchen-ist”, was renewed like its menu. The tattoo designs of Chef İsmet Saz, consisting of Aztec patterns, were reflected in The Steeve’s decoration. In The Steeve, where the patterns representing the Aztec pyramids are embroidered on the walls, the products used in the tables are carefully selected in the simple, peaceful but extremely elegant decoration. While Paşabahçe Nude is preferred for glasses and Jumbo for cutlery, the ceramics are specially produced by Çanakkale Seramik. The plates drawn by Chef İsmet Saz belong to ceramic artists Defne Samman and Keramikos.

Famous Chef Describes New Kitchen Rules
The coronavirus epidemic, which has affected the world, has made great changes in the gastronomy sector with the new normalization process. Mehmet Yalcinkaya, chief of Turkey’s most important new normal ‘new kitchen’ explained. The famous chef also gave advice to small tradesmen in the food and beverage sector. With the new normalization, the transformation in the gastronomy sector increased the rules of attention in the kitchen, the importance of post-production presentations and hygiene began to come to the fore. The moderator of the Masterchef Program, the famous chef Mehmet Yalçınkaya said, “What we are most paying attention to at the moment is the cold chain of the supplier, the sterilization of the production areas, the healthy working of the team and the presentation after production. “We all have degrees in our pockets now.” Chef Mehmet stated that many rules, which are seen as new today, have been implemented for a long time because our country is a tourism country, and said, “We are lucky to be a tourism country. We already had some preparations. More big businesses fit These standards are now also applied in our small restaurants. Our industry has been deeply affected. Everyone’s costs have risen. We look at the sterilization suitability of production areas. Then we ensure that our employees work in a healthy way and start production. We increased our attention rules in the kitchen. Apart from that, the most important thing is the post-production presentation. Huge changes have also been made here. We no longer provide any menu, menus are read with the barcode system. Forks and knives are served in a manner suitable for sterilization. Disinfectants were placed at the entrances of each restaurant. Everyone in the industry now has to carry a degree in their pocket. While serving meals to the guests, we take care to serve them at the temperature specified by our experts and teachers. “After that, especially in the catering sector, the thermobox system will be switched to,” said Yalçınkaya, “The product put into the thermoboxes does not lose heat even if it waits for hours and is transported in a sterilized environment. “We tell the companies we consult to buy a thermobox system if they want to protect cold or hot products.”

We actually have two takoyaki pans, the one that my friend gifted me and one that we bought on amazon. You can also purchase them in Japan and sometimes in Asian supermarkets. I love the electric takoyaki pan but if you have an ebelskiver pan you can also make larger takoyaki on the stove. They also sell cast iron takoyaki pans too.

How do you make takoyaki without a takoyaki pan?
Unfortunately you can’t! You need the half-sphere shapes to really make that round ball shape.

How to store takoyaki?
You might be wondering, how long does takoyaki last in the fridge? If you happen to make extra, you can keep it in the fridge in a covered container for a day or two and heat it up in the microwave but it won’t taste as good as fresh, especially if it has all the sauces on it. What you should do, if you have extra batter is just put everything in the fridge as is and then make takoyaki again, fresh, the next time you want to eat it. The batter and toppings should last up to two days in the fridge.

You’ve got to taste it to believe it, but I think the secret to why Hainanese chicken rice is so good is the rice. And the secret to the rice is chicken fat. Any good cook knows that when you cook rice in broth, the broth infuses the inside of the grain, giving it extra flavor. A lot of cultures do this, like how Mexican rice is cooked in tomatoes and onions. Chicken rice goes one step further by frying uncooked rice in chicken fat with garlic, shallots, and ginger before cooking in chicken broth, giving the rice another layer of toasty, aromatic deliciousness. The rice should be glossy, luscious and full of flavor.

I would fight to the death to say that Hainanese chicken rice is the best rendition of chicken and rice out there. It’s so humble, so flavorful, and so pure. At its heart, Hainanese chicken rice is just that: chicken and rice.

The chicken is poached in a simple yet flavorful broth scented with ginger, garlic, and scallions and is silky, firm, and tastes like the most perfect chicken you’ll ever have. The rice that comes with it should stand on its own: full of chicken flavor, slicked with fat, savory, and fragrant.

This is a basic one pot Hainanese chicken rice with all the flavor and none of the fuss. The recipe starts with chicken fat. If you’re like me and love chicken rice and make it on the regular, you’ll want to keep a jar of rendered chicken fat in the fridge. Even if you’re not like me and don’t want to make chicken rice every day of the week, you’ll want to keep a jar of chicken fat in the fridge. Chicken fat is PURE FLAVOR.

Chicken fat is what makes the rice part of chicken rice taste so good. But, if you don’t have any chicken fat, don’t worry, toasting your rice in any fat is going to give it a glossy, delicious flavor coat. The key is cooking the ginger, garlic, and shallots in fat so that the aromatics release their deliciousness into the rice.
The best chicken rice is the one you like making
There are a lot of Hainanese chicken rice recipes that call for 24 hour (or more) cures and other very complicated steps. It doesn’t need to be this way, especially if you just want good chicken rice and you’re not competing with a dozen other chicken rice hawkers at a market. It’s the rice that you need to pay careful attention to, and that’s an easy thing that doesn’t take much extra time.

Personally, I love making chicken rice, I find it therapeutic somehow. But sometimes I just want to eat chicken and rice without cooking a whole chicken. This easy recipe is for those times: skin-on boneless chicken thighs and rice are cooked in one pot for ease and fewer dishes to wash.

Chicken fat is the key to a good Hainanese chicken rice. The chicken fat adds so much flavor to the rice, you won’t believe it.

Collect. Trim any excess skin off of your thighs. I tend to collected a bunch of chicken skins, freeze them, then make a big batch of chicken fat and crispy chicken skin when I have a good amount. Every time you have a recipe that calls for boneless skinless, just save buy skin on, take the skins off and freeze them. Soon you’ll have a bunch of chicken skin perfect for this.
Chop. Use a sharp knife and chop the chicken skin into small 1/2 inch pieces. You can use a pair of scissors for this too.
Slowly render. Put all of the chicken skins in a non-stick (or cast iron) skillet, pot, or pan. I like using a pot to keep everything from splattering but it’ll be faster in a pan or skillet. Cover and cook on medium low for 15 minutes. The fat will start to render out and collect.

Chicken fat is the key to a good Hainanese chicken rice. The chicken fat adds so much flavor to the rice, you won’t believe it.

Collect. Trim any excess skin off of your thighs. I tend to collected a bunch of chicken skins, freeze them, then make a big batch of chicken fat and crispy chicken skin when I have a good amount. Every time you have a recipe that calls for boneless skinless, just save buy skin on, take the skins off and freeze them. Soon you’ll have a bunch of chicken skin perfect for this.
Chop. Use a sharp knife and chop the chicken skin into small 1/2 inch pieces. You can use a pair of scissors for this too.
Slowly render. Put all of the chicken skins in a non-stick (or cast iron) skillet, pot, or pan. I like using a pot to keep everything from splattering but it’ll be faster in a pan or skillet. Cover and cook on medium low for 15 minutes. The fat will start to render out and collect.

Chicken fat is the key to a good Hainanese chicken rice. The chicken fat adds so much flavor to the rice, you won’t believe it.

Collect. Trim any excess skin off of your thighs. I tend to collected a bunch of chicken skins, freeze them, then make a big batch of chicken fat and crispy chicken skin when I have a good amount. Every time you have a recipe that calls for boneless skinless, just save buy skin on, take the skins off and freeze them. Soon you’ll have a bunch of chicken skin perfect for this.
Chop. Use a sharp knife and chop the chicken skin into small 1/2 inch pieces. You can use a pair of scissors for this too.
Slowly render. Put all of the chicken skins in a non-stick (or cast iron) skillet, pot, or pan. I like using a pot to keep everything from splattering but it’ll be faster in a pan or skillet. Cover and cook on medium low for 15 minutes. The fat will start to render out and collect.

You’ve got to taste it to believe it, but I think the secret to why Hainanese chicken rice is so good is the rice. And the secret to the rice is chicken fat. Any good cook knows that when you cook rice in broth, the broth infuses the inside of the grain, giving it extra flavor. A lot of cultures do this, like how Mexican rice is cooked in tomatoes and onions. Chicken rice goes one step further by frying uncooked rice in chicken fat with garlic, shallots, and ginger before cooking in chicken broth, giving the rice another layer of toasty, aromatic deliciousness. The rice should be glossy, luscious and full of flavor.

I would fight to the death to say that Hainanese chicken rice is the best rendition of chicken and rice out there. It’s so humble, so flavorful, and so pure. At its heart, Hainanese chicken rice is just that: chicken and rice.

The chicken is poached in a simple yet flavorful broth scented with ginger, garlic, and scallions and is silky, firm, and tastes like the most perfect chicken you’ll ever have. The rice that comes with it should stand on its own: full of chicken flavor, slicked with fat, savory, and fragrant.

This is a basic one pot Hainanese chicken rice with all the flavor and none of the fuss. The recipe starts with chicken fat. If you’re like me and love chicken rice and make it on the regular, you’ll want to keep a jar of rendered chicken fat in the fridge. Even if you’re not like me and don’t want to make chicken rice every day of the week, you’ll want to keep a jar of chicken fat in the fridge. Chicken fat is PURE FLAVOR.

Chicken fat is what makes the rice part of chicken rice taste so good. But, if you don’t have any chicken fat, don’t worry, toasting your rice in any fat is going to give it a glossy, delicious flavor coat. The key is cooking the ginger, garlic, and shallots in fat so that the aromatics release their deliciousness into the rice.
The best chicken rice is the one you like making
There are a lot of Hainanese chicken rice recipes that call for 24 hour (or more) cures and other very complicated steps. It doesn’t need to be this way, especially if you just want good chicken rice and you’re not competing with a dozen other chicken rice hawkers at a market. It’s the rice that you need to pay careful attention to, and that’s an easy thing that doesn’t take much extra time.

Personally, I love making chicken rice, I find it therapeutic somehow. But sometimes I just want to eat chicken and rice without cooking a whole chicken. This easy recipe is for those times: skin-on boneless chicken thighs and rice are cooked in one pot for ease and fewer dishes to wash.

We actually have two takoyaki pans, the one that my friend gifted me and one that we bought on amazon. You can also purchase them in Japan and sometimes in Asian supermarkets. I love the electric takoyaki pan but if you have an ebelskiver pan you can also make larger takoyaki on the stove. They also sell cast iron takoyaki pans too.

How do you make takoyaki without a takoyaki pan?
Unfortunately you can’t! You need the half-sphere shapes to really make that round ball shape.

How to store takoyaki?
You might be wondering, how long does takoyaki last in the fridge? If you happen to make extra, you can keep it in the fridge in a covered container for a day or two and heat it up in the microwave but it won’t taste as good as fresh, especially if it has all the sauces on it. What you should do, if you have extra batter is just put everything in the fridge as is and then make takoyaki again, fresh, the next time you want to eat it. The batter and toppings should last up to two days in the fridge.

In order to add flavor to the pleasure of coffee, it is one of the most important issues that the selected foods are suitable for the aroma of the coffee. Foods selected in accordance with the notes contained in the coffee ensure that harmonious flavors remain in your palate and complement your coffee pleasure.

Turkey 5 generations kahvecilig the first brand that Kaave Roastery, the food menu created by professional counseling to accompany gourmet coffee to the side of the palate offers special delicacies. Created with professional support from Mutfakkoçu Chef Recep Aydoğan, who advises many brands, the menu has been meticulously created by taking into consideration the harmony of the quality coffees brought by Kaave Roastery from different regions of the world and the selected foods. Indicating that they created the menu, Mutfakkoçu Chef Recep Aydoğan said, “It is really important for Kaave Roastery to be so meticulous about the menu and get professional support. I can say that this is a method that all businesses that adopt the understanding of quality service should apply. Since coffee is a beverage that makes you feel different notes on the palate depending on its variety, it is of great importance for the integrity of the palate that the food to be eaten is also suitable for these aromas. When you try a coffee and dessert that are incompatible and unrelated to each other, it is very difficult to leave the place happily. For this reason, it is necessary to approach this delicate and specialized business with care in terms of customer satisfaction. In addition, Kaave Roastery has the internationally recognized FSSC 22000 Basic Food Safety System Certificate. The certificate opens all doors to the brand in terms of sustainability, ethical trade, a healthy society and future in the international food market ”.