this post was submitted on 23 Oct 2023
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No Stupid Questions

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For some reason I think of it as an older concept. Now Starbucks and coffee chains are popular.

Seinfeld on instant coffee https://youtu.be/uDrh5pujB9I?si=VdlVEREjMTNd2Bs7

Highlighting carlcook's advice:

dissolve in cold water, ONLY THEN add hot water. The rationale behind it is that aromatics evaporate too quickly when the instant powder is infused with too/boiling hot water.

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[–] Treczoks@lemm.ee 4 points 1 year ago (2 children)

I use instant coffee for baking. And I had instant coffee as part of the tea-making facilities in British B&Bs (but I definitely prefer the tea there).

[–] p_cells@lemmy.world 1 points 1 year ago (2 children)

How do you use it for baking?

[–] mbp@lemmy.sdf.org 3 points 1 year ago (1 children)

Not them but adding it to cakes, cookies, macrons, etc like cocoa powder does the job wonderfully in my cases.

Huh, I've only used espresso powder for that, not instant coffee.

[–] Fraylor@lemm.ee 3 points 1 year ago

Use it anywhere you want coffee flavor without adding grit, or liquid.

[–] HeyThisIsntTheYMCA@lemmy.world 1 points 1 year ago (1 children)

I'm thinking about making coffee ice cream and I was going to make a coffee reduction for that flavor (I experiment a lot. If it doesn't work I still have ice cream) but this sounds like a much better idea.

[–] Treczoks@lemm.ee 2 points 1 year ago

It is nice in chocolate desserts, pralinees, creams. Just imagine a buttercream cake where the buttercream has a hint of coffee flavor.