This 10 dollar kitchen tool does a little better than its actual job

I bought my first Milk frother During the pandemic after pouring too many creamy, slow latte on Instagram: tiny jugs of oat milk, which turns into heart shapes, every cup that looks like it was from a café. In the early days of Covid I was back home in my childhood and thought to myself if I could do something foam and something shiny.

My milk frother is essentially a tiny electric whisk with a large main character energy: it is compact, quick and surprisingly effective when mixing, emulsifying and ventilation devices without the chaos usually equipped with larger tools. I don’t have one, but three Milk frothers. Each is the hand-held, battery-operated species-die version in the rod style with a circular wire-buried at the end. It was developed to patter milk by turning fast enough to create a vertebra and pull air into the liquid and create a foam in seconds.

At first I only used it to make my coffee a little fancier. At some point, however, I started doing so much more. The carriage was practically practical when I had to mix a little quickly, but did not want to grab a whisk or a mixer in full size. Below you will find six unexpected and extremely satisfactory options on how I use my milk chisers.

scrambled eggs

For eggs that are light, fluffy and evenly cooked, it is crucial to whisk them well. This is because egg yolk and white cook at different temperatures and that the two cannot lead to rubber -like, boiled white or unknown egg yolk. Professional chefs often put a strain on their eggs through a fine mesh sieve to prevent this, but a simpler solution is to only reach for a milk frother if they have one. By using a milk proter, easier work on the grinding of the eggs, combines the eggs thoroughly and adds just enough air to give them Light and fluffy curd cheese.

Cocktail foam

Traditionally, bartenders create foamy cocktails by shaking dry: shake the cocktail vigorously without ice to whip air in protein or Aquafaba. It works, but it is also a labor -intensive arm training. In the most fundamental, the foam is only distributed into a liquid and the smaller the blisters, the more stable and creamier the foam. The carriage is great in producing a fine, stable bubbles in seconds.

It is also a lifesaver when yours Gin Fizz or Whiskey Sauer Sitting in his glass while they end apps or dinner. Simply give your drink a quick update to update it before serving and it will look as good as new.

Whipped cream

Our editorial director, DanielCan whip cream by hand in less than 20 seconds. I can’t. And in the middle of summer I don’t try to break a sweat in the kitchen. Whenever I want to do some whipped cream for serving with cake, pancakes or berries, I pour a few ounces of cold heavy cream into a glass, hit it with the run, and in 15 seconds I have thick, fluffy, fluffy, fluffy Whipped cream. The frother does exactly what it needs: quickly into the air without warming up in the air – what can whip more difficult or to surpass it in butter. You can sweeten it with a hint of sweetener sugar, add vanilla extract or simply enjoy. No shells to relax, no cleanup and no reason to be satisfied with shops bought in the shop.

salad dressing

You could mix a Vinaigrette With a blender, an immersion mixer, a food processor or just shake a glass. But if you don’t feel like pulling out strong devices or not having a glass at hand, you can simply reach for your frother. Simply add your vinegar, mustard, aromatics and spices in a glass or a measuring cup and drizzle the oil as you are ashamed. One of the keys to a stable vinaigrette is to create tiny oil droplets that remain suspended in the acid. The carriage accelerates this process and quickly spreads the oil into small droplets without breaking the emulsion.

Matcha (and other powder)

I love drinking Matcha. However, it is the traditional way to break my Chawan (Matcha Bowl), Chasen (Bambus Whisk) and Chashaku (bamboo shovel), dry them together and then clean them, which is not ideal on a strenuous morning. Wiping is of crucial importance, since it helps to break fine particles from Matcha: in contrast to lottery tea, which they brew through control and exertion of the leaves, Matcha is produced with the entire powder -shaped leaf that does not dissolve. These fine particles tend to clump together if they do not break them out quickly and evenly – something in which the Frother is excellent.

Just sift your matcha in a cup or a glass, add hot – not boiling! – Water and foam it smoothly and slightly frothy. The carriage mixes it quickly and distributes the powder evenly, so that you have a consistent cup of Matcha every time. This method also works for hot cocoa mix, protein powder, instant coffee and everything else you don’t want to clump.

Dalgona coffee

How many chronically online people I went hard Dalgona coffee When it tended during the pandemic. I practically lived in it and finally developed a preference for the Café Bustelo to meet the West Indian grandmother.

The coffee in Dalgona is prepared by hainging out of instant coffee with sugar and hot water until it is pale, fluffy and voluminous. Most coffee recipes in Dalgona require a hand or stand mixer, but a frother helps you reach a foam that is just as thick and velvety. Simply combine a tablespoon of immediate coffee, a teaspoon of sugar and a dash of hot water in a glass and zipper with carriages. It is dramatic, satisfactory and still surprisingly funny.

Do not be fooled by the name: it could be called milk in a milk, but it is much more than that.