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14 votes
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How to make cappuccino coffee at home without a machine

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 ...
luckynumber3.com's user avatar
6 votes

How to make cappuccino coffee at home without a machine

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 ...
user56reinstatemonica8's user avatar
5 votes

How to make cappuccino coffee at home without a machine

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 ...
Marti's user avatar
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4 votes

Why does adding salt to microwaved broth make it foamy?

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 ...
user110084's user avatar
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4 votes

How to make cappuccino coffee at home without a machine

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 ...
Ohnana's user avatar
  • 256
4 votes
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What is the right kind of syphon to use for fish batter?

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 ...
moscafj's user avatar
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4 votes
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Sugar syrup with orange juice foams excessively

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 ...
logophobe's user avatar
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3 votes

Jello and Evaporated Milk Dessert

I learned to make this with chilled evaporated milk and icy cold mizing bowl and beaters. It's been a while but the hot water was half the recipe amount, stirring to disolve the jello. Let it cool ...
Joanne E's user avatar
3 votes

Jello and Evaporated Milk Dessert

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 ...
Giorgio's user avatar
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3 votes
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Why does beating egg whites with cold water increase the volume of incorporated air

When you beat an egg white, you incorporate air into the water contained in the egg white, thus making an emulsion. The kind of foam that we obtain is the result of the proteins present in the egg ...
Sarah BDnO's user avatar
3 votes

How to make cappuccino coffee at home without a machine

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 ...
abligh's user avatar
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3 votes

How to make cappuccino coffee at home without a machine

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; ...
Chris H's user avatar
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3 votes

Turkish coffee foam

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.
Mehmet Ali Altun's user avatar
2 votes

What is the white foam that builds up when I make tea?

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 ...
Lisa at Teasenz.com's user avatar
2 votes

Jello and Evaporated Milk Dessert

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 ...
Megha's user avatar
  • 11.8k
2 votes

Jello and Evaporated Milk Dessert

I think what you're looking for is "JELLO 123 "
Andrew Tingley's user avatar
2 votes
Accepted

Non-fat way of preventing legumes from frothing during canning

I have finally found a solution to the frothing issue in the USDA recommendations for canning legumes. In addition to soaking the beans (they add salt to the soak water), par-boil them in plain water ...
Bookaholic's user avatar
2 votes

Cake baking surfactants

The normal emulsifier used in baked goods is egg yolk, which contains lecithin. There’s also soy lecithin, widely used in processed food but rarely used directly by home cooks and more difficult to ...
Sneftel's user avatar
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1 vote

What causes tea to foam?

I was able to find this article discussing the subject and even offering a few ideas for how to get tea foam intentionally: https://www.dreamycup.com/why-does-tea-foam/ The ideas they shared were: ...
Sumsuch's user avatar
  • 53
1 vote

What happens to the cream and egg white in a Ramos Gin Fizz?

Foams are a little complicated, and while it's true that an egg white foam will lose stability with fats, it's also true that fats can create foams, and fats and proteins can also combine to create a ...
myklbykl's user avatar
  • 5,084
1 vote

Jello and Evaporated Milk Dessert

Evaporated milk, jello. Make jello with only half the water required. Add evaporated milk 3:1 milk water ratio Beat with mixer. Place in refrigerator to set. Every so often (about every 20 minutes ...
Carrie's user avatar
  • 11
1 vote

Turkish coffee foam

It’s easy.... bring water to boil and when it’s boiling set aside. Add coffee (I use two teaspoons for each coffee cup- cups are similar to what you’re showing in your picture, about same size as ...
Gabriel's user avatar
  • 11

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