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Move Over Little Whisk

Sep 28, 2013 | From the kitchen of Rose


When I travel to do demos, the two indispensable pieces of equipment i pack in my carryon, which go through airport security without a hitch, are a small metal spatula and a small whisk. I rarely find either one in demo kitchens and I find it hard to bake without them. Enter the Aerolatte Chef, my new magic wand.

I discovered the Aerolatte several years ago and found it to be the ideal milk foamer for cappuccino. More recently, I discovered that it was also ideal for whipping a small amount of heavy cream. When the cream would be whipped to stiff peaks the aerolatte's motor would come to a full stop. But I just discovered the Aerolatte Chef with its variable speed. Not only can it start on low, It is more powerful so that it doesn't stop whisking until you stop pressing the switch. It is also ideal for whipping small amounts of egg white--always a difficult task even with a whisk. Now I reach for it for recipes where I write egg, lightly beaten. And now I'll be able to make a one egg white Italian Meringue with ease.

Here's the link:

Aerolatte Variable Speed Chef's Frother and Mini Kitchen Whisk


Hi Walleongchong,
We suggest Rose's Pie & Pastry Bible which has a chapter dedicated to Danish pastry.
Rose & Woody


09/29/2013 03:42 AM

Sorry if wrong question to be asked. I'm looking for a cookbook about Danish Pastries. Do you have any recommended book? Thanks.


I was actually looking for a milk frother for my tea. I drink White tea. When I add non-dairy milk it must be frothed or it doesn't taste good to me. I have to shake the container to get frothy milk. America's test kitchen recommends the Aerolatte. The Chef model is way more cool. Plus it has the added bonus of being a portable mini-mixer. Thanks again Rose. This is a must have for me.



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