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Mar. 14th, 2005 07:44 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
plonqI learned a couple of valuable lessons this weekend (including the fact that I will likely never convince ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
atara to let me make some of chipuni's bacon ice cream, no matter how appetizing I try to make it sound).
I did some trial-and-error tests with my milk frother last night, and concluded that 1% milk will not froth up if you heat it. If the milk is fresh out of the refrigerator, this little appliance will turn it from milk to dense milk foam in a matter of seconds, but a very short visit to the microwave oven sufficiently alters the properties of the milk to render it unfoamable. It takes more than that to stump aplonq though. The obvious solution was to froth up the milk while it was cold and then nuke it. I am so smart - look at the brain on me.
Have you ever put a marshmallow in a microwave oven? Apparently foamed milk shares many of the same properties. I put my glass of frothy, vanilla-flavoured milk into the microwave, hit the button for one minute and watched it do lazy circles in its radiation bath. Nothing happened for about forty seconds and then, without any warning, the entire mass suddenly began to inflate. One moment it was placid, and a second later there was a column of milk foam rapidly rising out of the glass before it lost cohesion and cascaded down the outside, coating the oven's rotating platter with a sticky, half-cooked mass. It was really cool!
Overall the experiment was a success. Once I'd learned the proper technique for nuking the milk without making a mess of the oven, the results were very good. Last night I made a London Fog ("steamed" vanilla milk with Earl Grey tea). My next project is going to be "cappuccino". Once I perfect this technique it will be WAY faster, easier and cleaner than steaming the milk.
atara to let me make some of chipuni's bacon ice cream, no matter how appetizing I try to make it sound).I did some trial-and-error tests with my milk frother last night, and concluded that 1% milk will not froth up if you heat it. If the milk is fresh out of the refrigerator, this little appliance will turn it from milk to dense milk foam in a matter of seconds, but a very short visit to the microwave oven sufficiently alters the properties of the milk to render it unfoamable. It takes more than that to stump a
plonq though. The obvious solution was to froth up the milk while it was cold and then nuke it. I am so smart - look at the brain on me.Have you ever put a marshmallow in a microwave oven? Apparently foamed milk shares many of the same properties. I put my glass of frothy, vanilla-flavoured milk into the microwave, hit the button for one minute and watched it do lazy circles in its radiation bath. Nothing happened for about forty seconds and then, without any warning, the entire mass suddenly began to inflate. One moment it was placid, and a second later there was a column of milk foam rapidly rising out of the glass before it lost cohesion and cascaded down the outside, coating the oven's rotating platter with a sticky, half-cooked mass. It was really cool!
Overall the experiment was a success. Once I'd learned the proper technique for nuking the milk without making a mess of the oven, the results were very good. Last night I made a London Fog ("steamed" vanilla milk with Earl Grey tea). My next project is going to be "cappuccino". Once I perfect this technique it will be WAY faster, easier and cleaner than steaming the milk.
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