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About the Author: Rebeccah Marsters
Rebeccah started as an intern at America's Test Kitchen straight out of culinary school, and now works as an Associate Editor for Cook’s Country magazine. Besides cooking—and most things food related—Rebeccah’s into writing (and blogging, of course), wine, staying active, traveling, movies, and pretty much all things that make life more pleasurable.
Hi Sandra, this technique works will all milk types. Shake it up!
Mark
March 15, 2013 at 12:41 pm
Cool trick! Whisking over the stove works well, too.
springernette
March 15, 2013 at 1:15 pm
This is great! I bought a foamer about 6 months ago that sometimes doesn’t work right. I wish I’d known about this then. Will DEFINITELY use this trick from now on.
lorelcom
March 15, 2013 at 2:46 pm
Sandra, Christine, I’ve found that the less fat, the better the foam.
We already knew what a blueberry scone could be—dry, crumbly, or dense. We baked over 800 scones to achieve what we knew a blueberry scone should be—rich, light, and flaky.
With our test kitchen know-how (and relentless testing) we found ways to make naturally fast dishes faster, and traditionally slow-cooked dinners a weeknight option. But one thing we never did was settle on shortcuts that shortchanged flavor.
how clever is this!!!!?
Does it make a difference what type of milk you use? Whole, 2%, skim?
Hi Sandra, this technique works will all milk types. Shake it up!
Cool trick! Whisking over the stove works well, too.
This is great! I bought a foamer about 6 months ago that sometimes doesn’t work right. I wish I’d known about this then. Will DEFINITELY use this trick from now on.
Sandra, Christine, I’ve found that the less fat, the better the foam.
But I bet it won’t work with soy or almond milk?