Cappuccino Froth Info

INGREDIENTS

INSTRUCTIONS

From:    Althea LeBlanc <TheaLater@AOL.COM>
Date:    Thu, 27 Jun 1996 20:23:05 -0400
I copied this info from AOL, and it might help with the espresso question.
Four ways to foam milk without a cappuccino machine:
Ah, the delicate, creamy froth of a cappuccino, produced with a flourish at
one of the West's burgeoning coffee bars. Have you wanted to create that
foam at home, but shied from the complex (and often expensive) gadgetry
involved? We tried out four low-tech solutions for frothing milk. You can
add frothed milk to strong coffee for results that are similar to a true
cappuccino but a lot easier to produce.
Each method introduces air into milk, doubling to tripling the milk's
volume.  We outline the basic processes at right; purchased devices come
with more detailed instructions.
Most options work best with small amounts of milk. Use about 1/2 cup for 2
servings. To prevent scorching, heat milk only until steaming (about 150
degrees--you can test it with an instant-read thermometer).
Nonfat milk froths more easily than low-fat and whole, but foam is smoother
and creamier with a little fat.
Once you've created the froth, pour the hot milk layer that forms beneath
it into coffee, and spoon foam on top.
SAUCEPAN PLUS WIRE WHISK. Just pour cold milk into a small saucepan over
medium-high heat, and whisk until milk is frothy and steaming. Foam will be
fairly fine-textured with good volume.
FROTHING WAND. If you can rub your hands together, you can use the
Swizzler. Place the ring end in steaming milk (heated in the microwave or
on the range), vigorously roll the wand between your hands, and in about 30
seconds you'll have a good volume of smooth, long-lasting foam.
The Swizzler and recipe booklet are sold with or without a microwave-safe
pitcher ($16 versus $10). If you don't buy the pitcher, you'll need another
tall, narrow, heatproof container for frothing.
Buy it from department and discount home stores, or from the manufacturer;
call (800) 669-1718. Shipping is extra.
ELECTRIC FROTHER. Cappuccino Crazy is easy to use, but the vigorous
frothing action can create uneven foam--sometimes bubbles so big they
deflate easily.
Fill the reservoir with water; plug in. When the indicator light goes off,
about 5 minutes, dunk the wand in a narrow, heatproof pitcher (not
included) about a quarter full of cold milk. Pressing the steam-release
button, heat and froth milk while you rotate the pitcher.
Look for Cappuccino Crazy in department and discount stores, or order it
from the manufacturer; call (800) 233-9054. Cost is $50 plus $6 shipping.
RANGETOP STEAMER. The Italian sports car of frothers, the Graziella, rates
high on looks but requires practice to operate. Those who use it regularly
swear by it. As neophytes, we stalled at the starting block with only
meager foam.
Fill the inner reservoir with water to just beneath the safety valve, and
heat on the range until steam escapes from under the valve cover. Fill a
narrow, heatproof pitcher (not included) a third of the way with cold milk.
Dip the frothing wand beneath the surface of the milk, and open the steam
knob. Rotate the pitcher, slowly lowering it as bubbles raise the level of
the liquid. The Graziella sells in coffee stores for $40 to $50.
By Elaine Johnson. From Sunset Magazine, October 1995
EAT-L Digest 26 June 1996
From the EAT-L recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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