Here is an article that tells the secret of creating the perfect foam with steamed milk for making a wonderful cappuccino. As you'll see creating the perfect foam isn't as easy as it may seem ...
Most places that serve cappuccinos in the United States have not trained their baristas in the art of properly frothing milk. The foam that they create is usually a dry, tasteless, large celled collection of bubbles that sit on top of the espresso like a meringue.With a little care, you can create steamed milk that is velvety smooth like the texture of wet shaving cream and arabica coffee sauce. The bubbles will be so small that you can barely see them! This is the way it's supposed to be, because this way, it will blend with the espresso, creating a harmony of the flavors instead of a dry, tasteless cap floating on top. Let's Begin.-
@datexbarista "this cappuccino is too strong" *takes the drink back, rearrange the foam, hands it off* "so much better"#BaristaProblems
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A good cup of cappuccino comes with a delicate velvety foam, just like this.. (at Michel's Patisserie) [pic] — path.com/p/4ppLRy
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First off, it's important to start with cold milk that's just out of the fridge. Pour the milk into the steaming pitcher until it is just about 1/3 of the way full. Milk will double to triple in volume after the frothing process. A stainless steel pitcher works best. It will dissipate some of the heat, allowing more time to infuse air into the milk before the milk gets too hot.For a home made cappuccino, you'll have to learn the art of creating a perfect foam.Also use a thermometer to get the milk to the correct temperature of 145 degrees. There are many thermometers made for this purpose that will clip onto the side of the pitcher for convenience.The Technique:Purge the steam wand onto a damp towel by releasing the valve for a few seconds. Be very careful not to burn yourself, the steam will be extremely hot. This purging will get all of the water out so you don't get it in your milk.Next, submerge the wand into the milk and quickly turn the steam on full power. Avoid letting the tip of the wand come out of the milk. This will cause splattering and create large, tasteless bubbles.Adjust the wand so that it is pointing off center in order to get the milk to flowing in a rapid, circular motion. Maintaining this fast, circulating vortex is vital.Then, slowly lower the pitcher until the tip of the wand is just below the surface of the milk (keeping the circulation going). When you can hear a hissing noise, similar to bacon frying, you have reached the perfect position for the wand to inject air into the milk.Try to maintain this hissing noise while keeping the milk rotating. You will have to slowly lower the pitcher as the milk volume rises in order to keep the wand tip just under the surface.By keeping the milk flowing in a rapid circle, any large bubbles that are accidentally created will be rolled into the milk and eliminated. Continue steaming until the milk reaches 145 degrees. Be careful not to get the milk too hot, it will scald giving it a bad taste.That's pretty much it! If you have a few large bubbles, you can try to get rid of them by tapping the bottom of the pitcher lightly on the counter. Serve immediately and enjoy some of the silkiest frothed milk you have ever tasted!One more thing, now that you know how to properly steam the milk, notice how few coffee houses have baristas that take care in this process. Very few use thermometers and end up scalding the milk, or leaving it too cold.Most will just leave the pitcher sitting there while the wand blows into the milk. Some will use an up and down motion, but this does absolutely nothing for creating tiny, velvety bubbles. It's the rolling action of the milk that's needed.If you find a barista that shows this skill of frothing milk, then stay with him! He's been trained and probably takes pride in what he does.
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Mark shows you how to properly steam and froth milk when you make a cappuccino or latte.
Monday, 29 July 2013
Fascinating Chocolate Statistics
Just about everyone loves the sweet temptation of chocolate specially if people use chocolate to add to cake mix to make it better. Here are some intriguing statistics and facts:
1. The average American eats 10-12 pounds (4.5 kg) of chocolate a year. The average Swiss eats 21 pounds a year.2. Chocolate is the food most commonly craved by women, but can contribute significantly to bulimia, obesity, and binge eating.3. Several medical studies show that eating chocolate in moderation can actually prolong your life by reducing risk of blood clots and fighting bad cholesterol.4. It is not physically addictive and does not cause acne, as shown in several medical studies.5. Chocolate is not high in caffeine. A 1oz bar of milk chocolate contains only 5-6mg of caffeine. This is significantly less than in coffee, tea, and soft drinks.6. Chocolates can absorb other flavors and scents, and should be kept away from other household chemicals.-
Drinks + sweets.."dessert bar"is enjoying great popularity..Chocolate cake goes well with red wine..
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Drinks + sweets.."dessert bar"is enjoying great popularity..Chocolate cake goes well with red wine..
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7. It can be frozen for up to six months. It is best to seal it in a zip lock bag before freezing.8. In general, the shelf life is a year. Chocolate that is refrigerated may not melt as readily. Thus it is best to store it in cool dry areas 55-60 degrees F.9. U.S. manufacturers use 3.5 million pounds of whole milk every day to make chocolate.10. The largest candy bar ever made weighed over 5,000 pounds and was made in Italy in 2000. The largest slab of fudge was over 2,000 pounds and was made in Canada.11. Children are more likely to prefer chocolate when they reach 10-11 years old than when they are younger.12. Chocolate is America's favorite flavor, according to recent surveys with a little over 50% of adults preferring chocolate to other flavors.
- Lisa Taylor of Chocolate Pop Shop Plus explains the popularity of chocolate for Valentine's Day.mp4
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Lisa Taylor has been making custom chocolate items for Valentine's Day to satisfy the gift giving needs of lovers. With her hand made chocolates, she is able to mix virtually any color which gives her the ability to manufacture actual red, yellow and pink chocolate roses out of milk or white chocolate. Other popular uses for chocolate are weddings, birthdays, Easter, Mother's Day and Christmas. In this video she explains why chocolate is so important to Valentine's Day and other gift giving occasions.
Natural Gas Grills Each Home?
Natural gas grills are devices that operate on natural gas fuels, such compressed gas, a fossil fuel with methane as its active element. These natural gas grills come in various sizes and shapes, and display a wide array of features, depending on the particular make.
The primary function of the natural gas grill is to cook all the chef herve recipes everybody loves to cook, such as meat, usually outside but sometimes inside. Food is cooked either directly by a gas-flame or through heat-grilling elements that radiate the necessary heat.Like the charcoal grill, natural gas grills are predominantly used for picnics, barbeques, wedding, and other outside celebratory events. These kinds of natural gas grills can either be stationary (made of brick and mortar) or have wheels on one end for mobility, as well as either open, nut usually with a raised lid having a small window for observation.-
Smackdown of the Hour: Natural Gas Grills is.gd/NmQEKn#CharcoalVsGas
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Make sure grill equipment is in good shape. Propane or natural gas can leak from rusty tanks, cracked hoses & corroded couplings #HelpfulTip
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Other possible features on the outside natural gas grill are: cooking utensils, a food preparation counter (made of finished wood and either reclining or permanently suspended), temperature knobs, condiment receptacles, and supply shelves (adjustable or stationary) situated underneath the grill.Natural gas grills that are located indoors range from simple home stoves (although many modern stoves in the domestic setting are now electric) to vast industrial restaurant grills. Natural gas grills in the home usually consist of anywhere from four to eight range-top burners, each having round or square metal grill pieces, all situated over a stove with adjustable shelving, which, in turn, is situated over a small broiler. Some modern indoor grills (i. e. stoves) have roasters that jut out over the range-top at about eye-level.The industrial-sized natural gas grills have multiple or broad cooking spaces, several rows of temperature knobs, all situated under large air vents. Some modern restaurant natural gas grills no longer have grill-tops, per se; instead some of these grills have simple metal tops that can become quite hot when ready for cooking.Many natural gas grills are designed for conversion to accommodate either one gas source or another, depending on preference and necessity. For those individuals who wish not to expend energy using natural gas (and thus hype up the gas bill), natural gas grills can be adjusted to operate on propane or even coal.Natural gas grills are nifty contraptions to use and usually produce mouth-watering delights to sate the appetite, but they can also be dangerous and even life-threatening without proper training and know-how. So always use exactly as the manufacturer advises.
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BBQ Coach highly recommends always hire a licensed plumber to hook up gas lines.We filmed our plumber hooking up our gas line for our gas grill.We hope this video helps the diyers. Always check for gas leaks witha spray bottle filled with water and dish soap. If you see bubbles it is a gas leak
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