Hector Was Right!
Mar 31, 2007 | From the kitchen of Rose
hector posted an interesting idea regarding the aeroccino milk foaming device i recommended in a former posting, and i finally got around to trying it. the BEST foam i've ever achieved and such a simple solution as the best ones usually tend to be:
put the device in the frig to chill before foaming the milk! yes!!!
and now for a little science along with your capuccino:
cream needs to be high in fat and cold to whip well and stay stable without watering out, the firm and well-dispursed fat molecules support the foam.
heated milk for capuccino, however, foams most effectively with low fat milk, as when warmed the fat softens and weighs down the foam, preventing aeration.
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Rose
04/02/2007 01:08 PM
no--chill the foam maker and put cold milk in it. it will heat the milk and foam it wonderfully!
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Art
04/02/2007 11:41 AM
Is the suggestion then to first chill the foam maker and then put the heated skim milk into it?
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Hector
04/02/2007 01:23 AM
YES!!!!!!!!!!! and dear Rose: thank you for the science!!!
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Rose
04/01/2007 07:26 PM
o.k. i tried again with 20 and then 30 seconds. too much foam is lost when heating after foaming--i find heating before foaming works to get the most stable foam BUT this is still a great method for whipping small amounts of cold heavy cream!
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