Posted by Gabbix2 on August 28, 2005, at 21:31:25
In reply to Re: Coffee, posted by Tamar on August 28, 2005, at 21:03:00
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> > Uh, why can't you make it?
> > What kind are you trying to make?
>
> Any kind. I can’t make any kind of coffee. If I make real coffee I always put too much water in it and it’s weak. If I make instant coffee I can’t get it to dissolve properly.
>
> But I have strong views about making tea. I don’t agree with people who object to bag-squashing. I think they object because the bag might split. I’m not convinced it alters the flavour. But I don’t do it because I know exactly how strong I want my tea and bag-squashing usually makes it just a teeny bit too strong.
>
> And as for the milk… I suspect this talk of scalding the milk is the stuff of myth and folktale. What difference does it make whether you add milk to tea or tea to milk?No, there is plenty of science to back me up here, though I won't bother with links, there are many.
The reason is quite simple. If you pour the tea slowly onto the milk, first bit of tea will warm up the milk, and prevent the sudden temperature change that leads to scalding. It's really the same reason some recipes will call for pouring a hot liquid very slowly into the other ingredients, stirring all the while. The equivilent of that, in "Proper English" tea pouring is to move the pot up and down while you pour, to make air bubbles. I don't do that unless i'm only in the mood for a good cup of tea. But anyone who knows me, knows that adopting a meaningless "proper" way of doing something, just isn't something I'd do.
And if you can't taste the difference, well it doesn't matter, it's been proven that some people have taste buds far more sensitive to subtlety than others.
poster:Gabbix2
thread:547776
URL: http://www.dr-bob.org/babble/social/20050828/msgs/547871.html