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Bodum Mousse Battery Operated Milk
Frother $29.99
#90577
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6-1/2 oz capacity,
8-3/4" tall
3-1/8" wide top,
2-1/8" wide glass bottom,
Stainless steel rod and spring-whisk,
Plastic lid and knob,
Glass container only is microwave safe,
Takes 2 AA batteries (not included),
China
(PDF Use &
Care Manual, 518KB) |
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Stainless Frother $29.99
#5461
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8" overall height,
4" diameter,
5" high pitcher,
Froths 1 cup of milk,
18/10 stainless,
Stainless screen encased in plastic,
China |
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Aerolatte Milk Frother, Battery Operated
$14.99
#8120
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8.5" long overall,
4" long rod,
Thumb operated on/off switch,
Stainless rod & whisk,
Black plastic body,
Takes 2 AA batteries, included,
China |
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Aerolatte Stainless Steel Deluxe Frother
& Stand $29.99
#120910
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Stand is 6-7/8" tall,
9" tall with frother in stand,
Frother is 8.5" long overall,
4" long rod,
Thumb operated on/off switch,
Stainless steel,
Black plastic accents,
Takes 2 AA batteries, included,
China |
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Cogen-Progetti San Remo Stovetop Milk
Frother |
1 - Plastic trigger release
2 - Stainless safety valve
3 - Stainless steam wand
4 - Cast aluminum top with coated exterior,
5 - Phenolic plastic handle,
6 - Rubber gasket
7 - Cast aluminum boiler with coated exterior |
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Cogen-Progetti San Remo Stovetop Milk
Frother, Gray #16375
Currently unavailable. The manufacturer is no longer in business.
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Gray exterior finish,
8-3/4" high overall,
5-1/8" high base,
4-1/4" diameter bottom
Italy
(Cogen instructions) |
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Cogen-Progetti San Remo Stovetop Milk
Frother, Black #16376
Currently unavailable. The manufacturer is no longer in business.
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Black exterior finish,
8-3/4" high overall,
5-1/8" high base,
4-1/4" diameter bottom
Italy
(Cogen instructions) |
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Replacement Rubber Gasket for Cogen & San
Remo $7.99
#4755
Not currently available;
Use #11378 Gasket for the 9-Cup Macchinetta.
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3-1/4" outside diameter,
1-7/8" inside diameter,
1/8" thick |
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10 Oz. Frothing Pitcher $7.99
#6098
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3" high,
Stainless steel,
For small espresso makers
China |
| 20 Oz. Frothing Pitcher $12.99
#10658
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4.5" high,
Stainless steel,
For medium to pro makers
China |
| 32 Oz. Frothing Pitcher $19.99
#10987
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5.25" high,
Stainless steel,
For pro espresso makers
China |
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20 Oz. Cuisipro Frothing Pitcher $24.99
#2717
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5-3/4" high,
3-1/2" belly,
Heavy 18/10 stainless steel,
Angled for easier insertion
China |
Top
A Guide to Steam Frothing Milk
Steaming milk is the traditional way to make froth for cappuccino. A
froth can also be obtained by beating, or whipping, heated milk. Both
processes induce air to become trapped in milk bubbles, and that's the
froth.
The process of getting milk to froth from steaming is a bit tricky at
first, however it becomes easy with a little practice. I think it is still
the best way to get the milk and froth to its optimal temperature and
flavor.
Getting a good froth should generally take one minute or less in
commercial and other powerful machines, and up to 2 minutes in home
electric and stovetop machines.
Start with a cold pitcher, preferably of stainless steel or
porcelain. Most ceramic pitchers are also heat resistant, and in a pinch
you can use your Pyrex measuring cup. The ideal pitcher is bell shaped
with a low belly, where the milk will swirl to a frothing frenzy.
For initial practice, use skim milk. Its low fat content allows for
longer steaming before the milk scalds (at over 180°F), so it will be more
forgiving of your initial mistakes. Skim creates a bluish white foam,
while whole milk makes it milky white.
Only fill the pitcher with a small amount of milk, and never more
than 1/3 full. Because home espresso machines don't have the power of the
commercial units, using less milk will help you get a better froth. And
with less milk, you have better control and you'll get a creamier froth.
Before inserting the wand into the milk, blow a bit of steam
through it, to clear any water in the line.
Insert the steaming wand about 1/4" to 1/2" into the milk, and
slowly turn on the steam. On some machines, the first few seconds of
frothing might work best with the nozzle in the middle.
Slowly move the pitcher up and down and allow a couple slurps to
stretch the volume. Allow more slurps with small home machines or stovetop
units.
The milk should be at about 100°F at this point, and the volume
should have increased, up to 50%.
After this rumbling, or initial airing, be sure to keep the wand
under the surface of the milk and increase the amount of steam to full
force. Move the pitcher slowly up and down, to keep the nozzle in its
optimal position.
Keep the wand close to the wall of the pitcher and tilt it, so that
the introduced steam creates a swirl, like a whirlpool. This whirlpool is
important to maintain, as it insures that air is being evenly distributed
for proper formation of the foam's miniature bubbles.
Listen for the sound differences, which will help you in keeping
the nozzle under the surface of the milk. If it slurps, it's over the
surface and you're creating big bubbles; if it hisses, it's under and
helps insure small bubbles.
The hissing noise will at first be high pitched, then sink lower as
more bubbles form. Stop steaming if it gets to a groaning, or the milk
will scald.
The ideal froth has very small bubbles, like a thick foam.
When the froth has about trebled the volume of the milk, and if the
milk is not hot enough, plunge the steaming wand deep into the milk, to
heat it.
Keep a couple fingers touching the side of the pitcher; if you feel
it getting too hot, start turning down the steam, to prevent scalding the
milk. The resulting milk should be between 150-170°F, depending on your
personal temperature preferences.
Turn off the steam valve first, then remove the wand. This insures
that spattering of the hot steam, milk or froth, will not occur.
Wipe off the tip and wand while they're still wet. Let off a bit of
steam to clear the nozzle and wand of any milk, and prevent clogging.
Lightly bang the pitcher on your counter to collapse the larger
bubbles and provide you with a thicker froth. Or let it stand for about
half a minute before adding to the coffee.
You've made a good froth if the bubbles are minute and the foam
pours together with the milk.
Remember, practice makes perfect.
What can go wrong?
If you're not getting steam out of the wand's nozzle, check it for
clogging. With the steam valve off, insert a pin into the hole(s) of the
tip to clear clogs. Then allow a burst of steam to finish the clearing.
If you steam it for too long, the milk will start to scald then boil, the
small bubbles will increase in size, then burst to decrease the volume,
and leave you with hot milk without froth.
If the milk is not swirling fast enough, it can't become aerated, and
eventually the milk will just scald and boil.
If you're pouring the mixture and milk comes out, leaving the froth in the
pitcher, or if the froth plops in clumps, you've over-steamed it.
If you can't get past a slurping sound our of your steaming wand, you're
either holding the nozzle over the surface of the milk, or your frothing
machine has not built up enough steam pressure.
If you're not getting enough steam from a small espresso and cappuccino
maker, especially after you've just made espresso from it, you may need to
allow additional heating time for the water to reach the necessary
temperature.
If you're not getting enough steam from a small espresso and cappuccino
maker, and an air tube is attached to the steaming wand's nozzle, make
sure this tube is not clogged, as it helps less powerful machines to
achieve better froth by introduce air separately. If the foam bubbles are
too large, try steaming without the air tube installed.
If you're not getting enough steam from a stovetop frother, make sure the
steaming valve is open while you're heating the water, allow water in the
nozzle to go into a cup, close the valve when steam begins to escape,
bleed off some watery steam, and repeat the process until you get a rather
dry steam, which should take about 1/2 minute. Then begin frothing.
If you have scalded milk, place it back in the refrigerator, and, when it
has cooled, use it again after adding a bit of fresh milk to it. Needless
to say, fresh milk will froth better and taste better.
If your next cup of espresso tastes burnt right after steaming on an
electric espresso maker, next time turn on the coffee button to allow some
water go through the head without the basket in place. This will allow
steam to blow off and return the water temperature to normal.
If you're using soy or rice milk and you're not getting much froth, slurp
it more when you start steaming.
Things to remember:
-Check the nozzle for cleanliness before starting.
-Check for the proper level of water in your steamer.
-Monitor the water level in your steamer to make sure it doesn't run dry.
-Have a cold pitcher or two in the fridge, ready for frothing.
-Wash your pitchers thoroughly after every frothing.
-Clean the nozzle when you're done.
Guide provided and Copyright (© 2003) by
Fante's Kitchen Wares Shop -
www.fantes.com
(Frothing Guide - PDF 24KB)
Top
Cogen Stainless Stovetop Milk Frother
8-3/4" high,
4" diameter,
3-1/4" long heat resistant plastic handle,
18/10 stainless container,
Coated aluminum cover,
Safety devices on lid and container
Italy
(This model not currently available, though parts and functions are similar
to other Cogen frothers, above)
Cogen Steamer
Parts Identification Guide
Use & Care Instructions
Top
A Guide to Milk & Cream
http://www.ams.usda.gov/kidsweb/dairygrading.htm
Milk
Whole Milk Whole milk is usually homogenized and fortified with
vitamin D. For shipment in interstate commerce, it must contain a minimum of
3.25 percent milkfat and 8.25 percent milk solids not fat (MSNF). The milk
must also meet minimum milkfat requirements set by the State or municipality
where it is sold.
Lowfat Milk Lowfat milk has between 0.5 and 2 percent milkfat,
contains 8.25 percent MSNF, and is fortified with vitamin A. The addition of
vita- min D is optional.
Tip on Lowfat Milk: Lowfat milk can be made at
home by mixing half whole milk with half skim milk or reconstituted instant
nonfat dry milk.
Skim milk (nonfat milk) must have less than 0.5 percent milkfat,
contain 8.25 percent MSNF, and must be fortified with vitamin A. The
addition of vitamin D is optional.
Tip on Skim Milk: The flavor and food value of
skim milk can be improved by adding a teaspoonful of instant nonfat dry milk
to each glass.
Flavored Milks Flavored milks are made by adding fruit, fruit juice,
or other natural or artificial food flavorings such as strawberry, chocolate
syrup, or cocoa to pasteurized milk.
Tips on Chocolate-Flavored Milk: Regular, lowfat,
or skim chocolate-flavored milk can be heated for quick and easy hot
chocolate. Use chocolate-flavored milk in cookie or cake recipes that call
for both milk and chocolate or cocoa.
Buttermilk All commercially sold buttermilk is cultured. This means
that a safe lactic acid- producing bacterial culture is added to freshly
pasteurized skim or lowfat milk to produce the buttermilk. It is much
thicker than skim milk and is higher in sodium than other milk. Buttermilk
is a good thirst quencher.
Tips on Buttermilk: Always keep cultured
buttermilk chilled. If it is allowed to warm, it may separate. If it does
separate, just stir it. Dried buttermilk, a byproduct of buttermaking, is
used in pancake mixes and bakery products.
Dry Whole Milk Dry whole milk is pasteurized whole milk with the
water removed. It has limited retail distribution -- mainly for use in
infant feeding and for people without access to fresh milk, such as campers.
Dry whole milk is usually sold to chocolate and candy manufacturers.
Tips on Dry Whole Milk: An opened package should
be tightly sealed and stored in a cool, dry place. Dry whole milk develops
off-flavors if not used soon after opening.
Nonfat Dry Milk Nonfat dry milk, made by removing nearly all the fat
and water from pasteurized milk, contains about half the calories of whole
milk. "Instant" nonfat dry milk is made of larger particles that dissolve
more easily in water. Some instant nonfat dry milk contains added vitamins A
and D. To earn the "U.S. Extra Grade" shield, instant nonfat dry milk must
have a sweet, pleasing flavor and a natural color. It must also dissolve
immediately when mixed with water.
Tips on Nonfat Dry Milk: Nonfat dry milk needs
no refrigeration and can be stored for several months in a cool, dry place.
An opened package should be tightly resealed. After nonfat dry milk is
reconstituted, refrigerate and handle as fresh milk.
Use nonfat dry milk both as a beverage and in cooking.
When used as a beverage, reconstitute it several hours before serving to
allow time to chill.
Evaporated Milk Evaporated milk is prepared by heating homogenized
whole milk under a vacuum to remove half its water, sealing it in cans, and
thermally processing it. When evaporated milk is mixed with an equal amount
of water, its nutritive value is about the same as whole milk. Evaporated
skim milk is also available.
Tips on Evaporated Milk: Always refrigerate after opening. Used full
strength, evaporated milk adds extra nutritive value to the diet. Evaporated
milk, with an equal amount of water added, may replace fresh milk in
recipes. It can also be used in coffee or on hot or cold cereal.
Sweetened Condensed Milk This concentrated canned milk is prepared by
removing about half the water from whole milk. Often used in candy and
dessert recipes, sweetened condensed milk has at least 40 percent sugar by
weight.
Cream
FDA sets standards of composition for milk and
different types of cream. These standards give minimum milkfat requirements,
which must be met if the product is to be shipped in interstate commerce.
Light Cream Light cream, also called coffee cream or table cream,
must have at least 18 percent milkfat, but less than 30 percent.
Tips on Light Cream: For maximum shelf life, do
not return unused cream from a pitcher to its original container. Store it
separately in the refrigerator. Try to pour only as much from the original
container as is needed at one time.
Half-and-Half Half-and-half is made by homogenizing a mixture of milk
and cream. It must contain at least 10.5 percent milkfat, but not more than
18 percent.
Tip on Half-and-Half: Half-and-half can be mixed
at home using equal parts homogenized whole milk and light cream.
Light Whipping Cream Light whipping cream must have at least 30
percent milkfat, but less than 36 percent.
Tip on Light Whipping Cream: To whip this kind
of cream, both the bowl and cream should be well chilled.
Heavy Cream Heavy cream must have at least 36 percent milkfat.
Tips on Heavy Cream: Although heavy cream is
more easily whipped than light whipping cream, it will whip still more
easily if the cream and the bowl are well chilled. Don't over-whip heavy
cream; it may become grainy.
Sour Cream Sour cream is made by adding a special bacterial culture
to light cream. The bacteria produce lactic acid, which sours the cream.
Sometimes manufacturers use food-grade acid instead of bacteria to make sour
cream. The product must be labeled "acidified sour cream" if this process is
used. Acidified sour cream has the same wholesomeness as sour cream; the
only difference is in the manufacturing process. Both sour cream and
acidified sour cream are smooth and thick, and meet the milkfat requirements
for light cream.
Sour Half-and-Half A bacterial culture or a food-grade
acid is used to make sour half-and-half. FDA standards of identity require
the product to be labeled acidified sour half-and-half if food-grade acid is
used.
Tip on Sour Half-and-Half: Use sour
half-and-half instead of sour cream for less fat. |
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