Steamed milk что это
steamed milk
1 curdled milk
2 milk
жидкое молоко liquid
питьевое молоко market
питьевое молоко, поступающее в продажу milk давать молоко (о скоте)
извлекать выгоду (из чего-л.) ;
эксплуатировать
бот. млечный сок, латекс
разг. перехватывать (телеграфные, телефонные сообщения) ;
to milk the bull (или the ram) = ждать от козла молока
for babes несложная книга (статья и т. п.) ;
milk and honey = молочные реки, кисельные берега
for babes несложная книга (статья и т. п.) ;
milk and honey = молочные реки, кисельные берега
attr. молочный;
the milk of human kindness добросердечие, симпатия, доброта (часто ирон.)
разг. перехватывать (телеграфные, телефонные сообщения) ;
to milk the bull (или the ram) = ждать от козла молока
3 milk and water
4 milk-and-water
безвольный, бесхарактерный;
безликий;
milk-and-water girl = «кисейная барышня»
безвольный, бесхарактерный;
безликий;
milk-and-water girl = «кисейная барышня»
5 milk-brother
6 milk-float
7 milk-gauge
8 milk-livered
9 milk-shake
10 milk-sugar
11 milk-tooth
12 milk-white
13 sour clotted milk
14 steamed
15 a milk-free diet
16 coconut milk
17 condensed milk
18 desiccated milk
19 dried milk
20 evaporated milk
См. также в других словарях:
Steamer (milk) — A Steamer is a flavored milk beverage available in some coffeehouses and cafes in North America. A steamer consists of steamed milk and a shot of flavor syrup. The result is a hot, flavored non coffee beverage. In some regions, steamers are also… … Wikipedia
Chinese steamed eggs — The three color version of Chinese steamed egg Origin Alternative name(s) Water egg Place of origin … Wikipedia
Official test failures of the 2008 Chinese milk scandal — Main article: 2008 Chinese milk scandal Contents 1 Tests conducted by AQSIQ 2 Tests conducted by the Hong Kong Centre for Food Safety 3 Tests conducted by Agri Food and Veterinary Authority of … Wikipedia
Hong Kong-style milk tea — Hot milk tea in a glass Chinese 港式奶茶 Literal meaning Hong Kong style milk tea … Wikipedia
Condensed milk — has a thick consistency and is commonly packaged in tubes or tins. Condensed milk, also known as sweetened condensed milk, is cow s milk from which water has been removed and to which sugar has been added, yielding a very thick, sweet product… … Wikipedia
Soy milk — (also called soya milk, soybean milk, or soy juice) and sometimes referred to as soy drink/beverage is a beverage made from soy beans. A stable emulsion of oil, water and protein, it is produced by soaking dry soybeans, and grinding them with… … Wikipedia
List of coffee beverages — See also: Coffee preparation#Presentation, Espresso#Espresso based drinks, and Espresso#Variations This article is about types of notable coffee beverages. Contents 1 Affogato 2 Baltimore 3 Black Eye … Wikipedia
Espresso — This article is about the coffee preparation method and the resulting beverage. For other uses, see Espresso (disambiguation). Petit noir redirects here. For French wine grapes also known as Petit noir, see Jurançon (grape) and Négrette. Espresso … Wikipedia
Coffee preparation — For the agricultural and industrial processes for producing whole coffee beans, see Coffee processing. Coffee preparation is the process of turning coffee beans into a beverage. While the particular steps needed vary with the type of coffee… … Wikipedia
Cortado — This article is about the coffee. For the streaming applet, see Cortado (software). A Café Cortado A cortado (from the Spanish cortar, known as Tallat in Catalan and Ebaki in Basque, Pingo or Garoto in Portugal and noisette in France) is an… … Wikipedia
Microfoam — An example of properly steamed milk, considered ideal to pour latte art. Microfoam, in coffee jargon, is a term used to describe an ideal standard for steamed milk, used for making espresso based coffee drinks, particularly those with latte art.… … Wikipedia
How To Steam Milk at Home with or without a wand
As you experiment with brewing craft coffee, you may find yourself interested in duplicating the specialty latte and cappuccino drinks from your favorite coffee shop.
It’s easy, after a little practice, and best of all you can control the amount of foam you create, from a light layer on top of your coffee to a fluffy cloud of milk froth.
Coffee + Milk = Love?
Milk pairs so well with coffee because milk offers a layer of flavor complexity that complements the natural flavors of coffee. When added to coffee, milk creates a profound and complex flavor profile that highlights the natural floral, caramel, and roasted notes.
This is because of milk’s chemical composition (1). Milk is composed of sugar, fats, and proteins. These three compounds help to develop the texture and taste we love in our milk and coffee drinks.
The way that these proteins react with air helps the creation of foam—preferably microfoam, or a collection of incredibly tight, small bubbles that form a creamy sort of matrix across the top of the finished liquid.
When sugar is heated, it breaks down and caramelizes, helping to sweeten the milk. The proteins, once heated, help to stiffen the bubbles, holding air in the milk to give it a light body. Finally, the fats melt to create a smooth and velvety appearance and mouthfeel.
What’s the difference between steaming and frothing milk?
Do you like your espresso drink with a big, fluffy mound of milk foam piled on top? Or do you like just a thin layer of nearly microscopic bubbles over sweet, hot milk mixed with your espresso shot?
If you’re using an espresso maker with a steam wand, the difference is as simple as how deep you place the tip of the wand in your steaming pitcher.
If you want a big head of foam on top of your drink, keep the tip of the wand just barely below the surface of the milk. This will draw air into the milk along with the steam, resulting in large bubbles that will create the frothy, floating island of milk.
You will need to move the wand lower in the frothing pitcher from time to time to heat the milk evenly, but mostly you need to leave the tip near the top of the milk. As you practice, listen to the steam drawing air into the milk.
When you are building up the froth, you’ll see larger bubbles as the milk expands, climbing the side of your frothing pitcher. It’s important to have a large enough pitcher to contain the expanding milk. Your pitcher should be large enough that you only fill it about 1/3 of the way with cold milk, to allow for expansion.
Some espresso machines have a style of wand called a pannarello, designed specifically to pull air into the milk as you steam. These make frothing nearly foolproof, but you can get a beautiful mound of froth with any type of wand. It just takes practice.
“You have to cook a thousand steaks just to suck at it.” – Chef Thomas Keller, The French Laundry
If you want steamed milk without the mound of foam, keep the steam wand fully submerged in the milk, with the tip of the steam wand at or near the side of the pitcher to create a spiral vortex, towards the bottom of the pitcher. This heats the milk, and results in tiny bubbles – sometimes called microfoam – that give the milk a silky consistency and leave only a tiny layer of bubbles on the top of your drink. If you’re interested in latte art, this is the technique to master.
If there are a few large bubbles remaining on the surface of the frothed milk, tap the pitcher firmly against a countertop or similar surface, then swirl the milk around the pitcher. This trick generally removes larger bubbles.
Here’s our fun video on steaming milk:
And, here’s an additional treat for you guys, our tutorial on making latte art:
And if you want to know more about the difference between the two, here’s a more elaborate explanation.
What Kind of Milk Works Best?
Always use fresh, cold milk – the freshest you can buy. As milk approaches its best-by date, the ability to make foam (whether microfoam or a big frothy head) deteriorates. You can bake with it, make chocolate milk with it, or pour it on your cereal, but it’ll never give you the results you want in your coffee unless it’s scrupulously fresh. Just as with coffee beans, buy only as much as you’re likely to use in a week.
The fat content affects flavor and texture. If you want a lot of foam and stiff bubbles, go with skim milk or 2% milk. The relatively higher protein content creates bubbles that retain their air, and the higher proportion of sugar gives a hint of extra sweetness.
What about whole milk? The extra butterfat gives a thicker, creamier consistency. You can still get a lot of loft in your foam – it just takes a little more effort. And if you’re looking for steamed milk with the lightest layer of microfoam on the top, whole milk is creamier.
If you drink plant-based milk, soy milk burns at a lower temperature than dairy milk. Coconut milk has a high fat content that makes it very creamy; it also adds a tropical flavor to your cappuccino, flat white or latte. (Here’s where we compared the last two drinks).
“Non-fat milk, 2% milk, whole milk, organic milk and lactose free milk will provide excellent results for your latte. Soy milk, almond milk, rice milk and coconut milk can also be heated for a dairy free latte alternative.” – Capresso
How to Steam Milk Without an Espresso Maker
You’ve just made espresso, and need some frothed milk to top it off. But your espresso machine has no steam wand…what do you do? No problem. You can heat milk, and even froth milk, with a number of alternative techniques and (mostly) ordinary kitchen equipment.
In a microwave: Measure your milk out into a glass jar with a tight-fitting lid – a Mason jar or jam jar will do (4). Then, shake the daylights out of the milk (you did remember to put the top on first, right?) When the milk is frothy, remove the lid and pop the jar in the microwave. This will heat the proteins in the milk and set your foam. Spoon this onto your coffee and enjoy.
With a French press: Measure heated milk (aim for 150 – 155 degrees F) into a French press coffee maker. Make sure the milk level is higher than the steel filter at its lowest point. Pump the plunger up and down quickly to create air bubbles in the heated milk. Pour or spoon onto your coffee.
With a saucepan and balloon whisk: Measure your milk out into a small saucepan and place it on the stove over low-medium heat. As the milk warms, beat it rapidly with a balloon whisk (the kind you’d use to beat egg whites or whipped cream). You can use a hand mixer, but be careful not to splatter milk all over your stove.
Itching to up your latte game? Why not pick a latte machine in our list?
Final Thoughts
Whichever way you choose to help you make milk-based coffee drinks, always remember that low and slow heating will develop the sugars and sweet taste in the milk. Too fast will lead to scorching and bad-tasting milk.
If you decide that you want to create genuine steamed milk with proper texturing and microfoam, though, you will want to purchase a real espresso machine like this one from Breville that comes with a good steam wand.
If you would like to make milk foam to add to your coffee, tools like the Epica milk frother will heat and whip your milk around giving that bubbly, foamed, and textured milk for your coffee.
Do you have any tips or suggestions? Which type of milk do you prefer? Let us know in the comments below.
How Do You Steam Milk For A Latte At Home?
To steam milk for a latte at home, aim to create milk with silky microfoam and without the big head of froth you find on a cappuccino. Follow the instructions for steaming milk, above. If you’re looking for a cappuccino, follow the instructions for frothing milk.
Here’s how you can make a latte at home (with no machine).
How Long Do You Steam Milk For A Latte?
How long you steam milk for a latte isn’t as important as the volume you get. Your milk should roughly double in volume as you steam it. For best results, fill your frothing pitcher only about 1/3 of the way full. That will give your milk room to expand as you incorporate microfoam into the milk.
Is Frothing Milk The Same As Steaming Milk?
Frothing milk and steaming milk are similar. The difference is that frothed milk has more air incorporated into the milk by keeping the tip of the wand closer to the top of the milk. This pulls in more air and creates larger, stiffer bubbles.
Does Steaming Milk Make It Sweeter?
Yes, steaming milk makes it sweeter. The heat breaks down the lactose (milk sugar), caramelizing it lightly and adding sweetness. Just remember to heat gently – heating too quickly can scorch the milk and ruin the flavor.
How Hot Should Steamed Milk Be?
Steamed milk should be kept between 150 and 155 degrees Fahrenheit (65-68 degrees Celsius). Milk proteins begin to break down at 170 F (5). If you don’t have a thermometer, here are a couple of tips: Froth just till the milk nearly doubles in volume. And a tip from a barista friend: listen for the sound to change. When the steam wand sounds like tearing paper, the milk is done.
How To Steam Milk For Barista Coffee
Last Updated August 30, 2020
What Is Steamed Milk?
Steamed milk is the end result of milk being exposed to high pressured steam from a espresso machine.
It’s made by introducing steam gradually into milk until the natural fats within it expand to create ‘micro-foam’, which is a layer of very small milk bubbles.
The end result is a smooth, silkily beverage perfect for espresso based drinks. The idea sounds simple enough but in practice it requires a gentle touch and sound technique.
How To Steam Milk For Lattes and Coffees
1. Fill The Jug With Milk
The first step is to fill your jug with milk. While this may sound like an obvious step, it’s actually quite important to get the right amount of milk in your jug. Not only to produce the best steamed milk but for conserving milk.
Fill the milk half way up the jug until the surface of the milk hits the lower nudge or ‘v’ of the jug spout.
2. Stretch The Milk
The second step is called ‘stretching’ and is when you turn the steam on and have the nozzle of the steam wand below the surface of the milk to make a hissing sound. This processes creates micro-foam by letting air gently into the milk.
The key is to have the nozzle just a fraction under the surface of the milk in order to create foam while making the milk spin in a whirlpool motion.
I find that the milk stretching stage lasts about 5 seconds as you only need to introduce a little bit of air into the milk. Once you create enough foam for your coffee — more for a cappuccino less for a latte — you move onto the third stage.
Note: The type of machine you have at home may affect your ability to make textured milk. If your machine is not cranking out enough steam I recommend upgrading your gear. Check out our guide on the best latte machines for this.
3. Keep Spinning The Milk In A Whirlpool Motion
The third stage is called ‘spinning’ and is when you submerge the steam wand nozzle another fraction below the milk — literally half a centimetre (1/5th of an inch) — and continue to spin the milk in a whirlpool motion.
You should hear no hissing sound other than the occasional leftover bubble being eaten up by the steam wand.
This spinning process mixes the micro foam with the milk in order to ‘polish’ the milk. The key to spinning the milk is to tilt the jug a little to get the perfect whirlpool.
You’ll need to find the sweet-spot which is a little off-centre and try to keep it there from start to finish. You can see me doing this below.
Keep spinning the milk until the jug becomes too hot to touch or around 60 degrees celsius (140 fahrenheit) then turn off the steam and wipe your steam wand with a wet, clean cloth.
However I find when steaming milk for latte art it’s better to have the milk a little cooler around 50 degrees celsius (122 fahrenheit).
4. Rest And Polish The Steamed Milk
Once the milk is made give the jug one solid THUMP on the counter to disperse any big bubbles and then leave it to sit whilst you put the espresso shots on.
Then, before pouring, swirl the milk around the jug to polish the milk and to make sure the milk and micro-foam is together. The more shiny the milk the better, but don’t be too rough otherwise you’ll make new bubbles.
You want the milk to look like wet paint.
5. Pour The Milk Into Your Coffee
When the milk is well-spun, the foam will pour out of the jug first because it sits near the top. You want to pour the milk into the coffee at a steady pace.
The key is to pour the milk along the side your cup by resting the spout of the jug on the top of your cup.
If you used a big jug you will want to distribute the foam between the different coffees. The general rule is to pour cappuccinos first, hot chocolates second, lattes third and flat whites last.
6. You’ve Steamed Milk!
Congratulations you’ve now learned how to steam milk! Make sure to match it with our guide on making espresso. Or if you want to take a short cut to steamed milk check our top milk frothers post.
To recap what we’ve learned below is a quick diagram of the above steps:
Steamed milk что это
Steamed and frothed milk are just technical terms that are used to describe milk for coffee. There are no big differences between the two, one is less dense and has slightly less froth
Символ показывает уровень знания интересующего вас языка и вашу подготовку. Выбирая ваш уровень знания языка, вы говорите пользователям как им нужно писать, чтобы вы могли их понять.
Мне трудно понимать даже короткие ответы на данном языке.
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Могу формулировать все виды общих вопросов. Понимаю ответы средней длины и сложности.
Понимаю ответы любой длины и сложности.
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Steamed milk что это
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Питательный крем для лица, разработанный ведущими экспертами корейского бренда Borntree, изготовлен на основе козьего и ослиного молока, блокирует активность патогенной микрофлоры, оказывает успокаивающее, увлажняющее и заживляющее действие. Главными активными компонентами косметического средства стали именно молочные протеины, которые оказывают укрепляющее действие на кожу. Кроме того, бьюти-средство содержит питательные растительные экстракты акации, петрушки и ириса, которые насыщают витаминами и антиоксидантами.
Borntree Gold Milk Steam Cream служит богатейшим источником аминокислот и омега-3, омега-6. За счет этого продукт благоприятно влияет на скорость обменных процессов, в результате чего кожа становится эластичной, подтянутой и упругой. Ускоряются процессы восстановления и обновления, укрепляются естественные защитные функции эпидермиса, благодаря чему он становится менее восприимчивым к внешним раздражителям и более устойчивым к агрессивному влиянию окружающей среды. Крем особенно полезен для обезвоженной, тонкой, тусклой, сухой кожи.
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