Tough, works well, easy clean
Lift your game windummy. windummy is putting too much milk in. windummy is heating the milk too hot. The milk should be heated to only 70 degrees Celsius (158Deg F). As the other poster said, you dont need to look, because it wont be getting anywhere near boiling. You do it by time; microwaves have different power levels so pay attention how long yours takes to get to the right temp. Mine is: half-fill with cold fridge-temp milk 60 seconds, stir (because the top is hotter than the bottom and you might over cook the top), 15 seconds more, then froth it.
You only need to oscillate the froth sieve up and down about 1 inch or less. Start at the top of the milk and as you work the air in, go a little deeper. The bubbles should not be large -- we're aiming for a velvety micro-foam.
You don't need a seal because the creamer mug is only half-full, not boiling, and you are not mashing potatoes. The spillage occurred because you had it too full. Pouring won't spill either...
Aaaah, this makes frothing fun!!!
First of all I love the classic design of the thing.
It's made of porcelain and looks as if from the fifties (the lid and top are plastic though).
So here we go: heat full fat milk (sorry for all those skim freaks, love my cappuccino with the full flavor), pour it into the thing, (put on Ohio Players' Fopp) and start frothing.
Before you know it you'll have the creamiest milk you can imagine.
Pour it onto your coffee/espresso, add brown sugar and cacao as a topping, put on Pavarotti and you're in Roma sipping the best cappuccino (well, almost...)
Since it is a cup, you can also add the coffee and drink it from this. But I prefer it the other way around.
If you have a few Neuhaus truffles in the house, have those too ... hmmmm delicious!
To heat the milk you can of course also put the cup in the microwave but since I don't want such a unromantic thing in my house I can't and won't.
nice froth
I heat cold milk (usually skim) for 45 secs to a minute in the microwave directly in the cup part of this frother, then pump fast and furiously for 20 seconds or so, let sit long enough to pour the coffee from the little Italian-style stovetop pot, add sugar and stir. Then I lift the top off the frother and pull out loads of froth. It's durable and easy to clean. I used to use the Bodum Chambord one, (which one reviewer believes to work better), but within a week a little plastic piece broke off of the foaming screen, then in about a month the tube tipped over and broke into something you could use in a bar fight. I recommend this one.
PS I live in Brazil, where the majority of the milk sold is UHF/long life, i.e. it comes in unrefrigerated cartons. For some reason I imagine that it froths less than the other kind of milk. So if it works here, it should anywhere.
Click to Editorial Reviews
No comments:
Post a Comment