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14

Do you have a French press? If so, you can make coffee that is quite strong in there and you can froth your milk. For the coffee, grind it course. If it's too fine, too much will go through the mesh and your coffee will be murky and over extracted. Buy a very dark roast, but something that isn't too smoky. Italian roast is too smoky. Espresso beans ...


14

When you boil water in a cup in a microwave, it will often boil without forming bubbles, because unlike a kettle with a rough heating element or inner surface, a clean ceramic cup has few nucleation points. Nucleation points allow pockets of gas to form, which become bubbles as the water boils. When you add the teabag to the hot water, you are essentially ...


7

There are various techniques, however here's how I do, and I usually get enough foam by making like this. Sometimes really much, sometimes just decent but never too little. First of all, put the water before the coffee to the cezve (or pot, however you call it). Then add the coffee without mixing it with the water. Do not mix it, just let it get into the ...


7

Have you actually boiled it three times? Boiling coffee makes it smell like old floor rags, don't do that! What the Turkish method essentially is, you bring your coffee pot thrice up to, but not actually reaching, the boiling temperature, and you must never ever stir it. My favourite temperature is 70°C near bottom (measured with an electronic meat ...


6

This isn't no fancy tools, but it is no expensive fancy tools and the results are pretty darn authentic. I make pretty reasonable cappucinos with: A cheap moka pot for the coffee. Makes strong almost-espresso shots of coffee, and doesn't need any electricity, just sits on the stove (good for me because power blackouts are common here) A cheap battery-...


5

Tannins produce foam in tea, and also streams and rivers.


5

In the referenced mousse recipes (there is more than one in that dessert), the vast majority of the foaminess will come from the whipped cream. You need to ensure that your cream is beaten properly to maximize foaminess, that is air volume: Chill your working equipment, including the bowl, whisk, and of course the cream itself If whipping by hand, use a ...


5

Well, if you want to make the Viennese original, all you do is combine coffee and sweetened cream, the latter possibly whipped. The coffee can be brewed however you wish, although instant is probably not entirely authentic. :) You can add cinnamon and/or shaved chocolate, if desired. If you want to make the modern definition of cappuccino, it's based on ...


4

There are likely two or three things happening. When clear liquids come out of a microwave, it is quite common for it to froth as soon as you put something into it. A spoon, or crystals of salt or sugar forms nucleation sites for over-energised water molecules to make vapour bubbles. Water forms vapour at any temperature, not just at its boiling point. In ...


4

I've had success with making milk foam using a mason jar. Put a cup of milk (whole, skim, 2%, whichever you prefer) in the jar and close it tightly. Shake the jar vigorously until you have the amount of foam you want. Immediately place the jar in a microwave (removing the metal cap) and cook for 30 seconds on high. Now you can scoop the foam out with a spoon ...


4

I don't know what exactly it is about citrus - whether a particular combination of proteins, essential oils, lots of small particulates, or something else - but in my experience this is common to many citrus fruit. It seems to be a general property that they capture gas bubbles very effectively, leading to froth. Citrus froths impressively whenever it's ...


4

Get an ISI whipper (no affiliation), the model that can take both hot and cold. It accepts CO2 or N2O. They have multiple safety controls built in, are versatile (especially given your interest in Heston), come in multiple sizes, and are relatively easy to clean.


3

Kraft has a recipe that resembles what you describe, in which you could substitute whipped evaporated: 3/4 cup boiling water 1 package (3 oz.) JELL-O ice cubes 1/2 cup cold water 1/2 cup Cool Whip Add boiling water to gelatin mix in a medium bowl; stir 2 minutes, until completely dissolved. Pour into blender. Add enough ice to cold water to measure 1-1/4 ...


3

You can, somewhat surprisingly, froth milk with a (clean) French press (aka Cafetière) too (OP says he/she has a French press). So much so that some friends who drink milk in coffee (I don't) have miniature French presses for this purpose. Simply heat a small amount of milk (if you can remove the glass from your French press, microwave it in that), ...


3

The main point is: do not let the coffee boil. When foam starts to form, remove it with a spoon and pour into your coffee cup.


3

You need something to froth the milk. You can't really do it without some sort of specialist tools but there are some cheap handheld things (e.g. battery-powered whisks - which don't work very well; hand-pumped frothers which look rather like a cafetiere - I've never tried one). "Milk frother" looks like a good search term. You're not going to get an ...


3

Just an idea... I've had problems making foam because of hard/basic tap water (a lot of chalk in the water) - making frape though, not garlic foam:) Foam will more easily form in soft water as you can easily test with a piece of soap. If you have hard tap water you could try using boiled water (some of the chalk in the water will react and leave a residue on ...


3

I suspect your first problem is using the iSi whipper. It does create foams, particularly whipped cream, but both Khymos and Texturas advise using an immersion blender or electric eggbeaters in a broad vessel (so there is room for the bubbles to pile up without interfering with your making more). Besides, xanthan is shear-thinning, meaning that it is ...


3

Agar is basically just a gelatin. Lecithin is a surfactant and emulsifier, which is what you ideally need for your foam. The agar probably isn't sufficient to create the necessary tensions between the oil and liquid and when you introduce air into the mixture it isn't being held in suspension, which is why your foam isn't 'holding up'. I'd strongly ...


3

A little late answer but one time I experimented with using the foam from cooked chickpeas. I mixed it with a little sugar, put it on a pan and popped it in the oven. It hardened up, browned and came out somewhat similar to a meringue with a nice sweet taste, but I waited a bit too long, so the foam wasn't quite as fluffy as beaten egg whites. I'm not sure ...


2

The foam is accumulated proteins—mostly albumen—that comes off of the meat and bones. The main reason to remove it is that it is unsightly and unpleasant aesthetically. It isn't unsafe, just ugly.


2

It's not exactly what people mean by culinary foam, but you can make maple whipped cream. (It seems kinda like the original recipe you found was trying to do this, except it forgot that you can't really make whipped milk.) There are a lot of recipes you can find for this online. They probably won't be as concentrated maple flavor as a more pure maple foam, ...


2

There's nothing to worry about when you see the foam appear. When hot water comes in contact with tea, it extracts the amino acids and proteins that result in such foam. The reason that you get more foam on the surface is when you microwave the water is perhaps dip the bag in hot water. When you put the tea bag in the cup first, part of the bubbles that ...


2

The mixture does indeed set in the fridge. It remains airier than the average tiramisu I've eaten (but I don't know what commercial tiramisu contains, probably not a foam based on raw yolks), but it is firm enough to hold its shape when served. If a piece is forgotten outside overnight, it becomes softer again and runs slightly, but properly stored, it is ...


2

I don't think there is any thing wrong with what you've made. Tiramisu is a relatively recent dessert (forget about the 'Tuscan trifle' which did not even include mascarpone) created at Harry's Bar in Venice. As such there are many variations: some drier, some boozier, some creamier and some wetter and your recipe may just produce a wetter variety. Take in ...


2

I think you could have got away with the 55°C if you had let the yolks cool down before adding the cheese. I usually heat the yolks+sugar in a bain-marie, rather than directly; I never really measured the temperature, but I doubt it would be much higher than that. I think the further addition of cream probably did more harm than good... next time put only ...


2

Your recipe doesn't specify 55°C, and I'd be surprised if 5–8 minutes over barely simmering water only gets that hot. Indeed, checking for sources: McGee, in On Food and Cooking, says: When the temperature reaches 120°F/50°C, high enough to unfold some of the yolk proteins, the mix thickens, traps air more efficiently, and begins to expand. As the ...


2

First of all you are better off with Xanthan Gum instead of gelatin. Xanthan gum is relatively heat stable whereas gelatin is renowned for its inability to withstand any heat above 35 °C. 200g parmesan grated (including rind). 400ml full fat milk. 1 tbsp soy lecithin. Bring to simmer 5 min, then blend and pass through fine sieve. Taste for seasoning now, ...


2

Warning - speculative answer, here. Both Jolenealaska's link and Dorothy's second answer have the jello set with boiling water, chilled until semi-firm, and then added to the evaporated milk (or whipped cream). This should make a light, fluffy dessert with the right flavor profile. To make it come out in two layers, though, seems trickier - either ending ...


2

I think what you're looking for is "JELLO 123 "


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