

| Subject: |
Re: COFFEE
|
| From: | Kent Garber
|
| Posted: |
Sun Oct 21. 2001, 19:05 UTC
|
| Followup to: | "COFFEE" by DIEGO (Sun Oct 21. 2001, 16:31 UTC)
|
If you are referring to the foam in a cappuccino than the best way to make
foam with good form is to use milk that contains a low amount of fat. The
less the fat in the milk the faster and easier the milk will foam. Skim milk
foams best, however the cappuccino looks bluish and the foam is stiff and
papery and dissipates quickly. For good foam use whole milk. Or use
half-and-half that is half cream and half milk. I use to make cappuccinos for
my friend and his wife and I would use condensed milk. It foams good and
tastes good.
The process of heating the milk, first, put the milk in a cold metal
container. The colder the milk is the better it foams. Insert the nozzle
just below the surface of the milk and move the container around in a circle
as you are heating the milk.
If heated milk or unused heated milk gets cool in order to make good foam
again you must re-chill the milk and the container.
Current thread (2 messages):
|
- COFFEE - 2001.10.21, 16:31 - DIEGO
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