[Sca-cooks] Define "To Mill"?

[JIMCHEVAL at aol.com]

Actually I'm mistaken in referring to it as a "whisk" - it is a kind of  
ridged wooden stick, still used in some parts of the world. There's a good  
write-up on it here:

http://www.marketmanila.com/archives/batidor-batirol-molinillo-chocolatera-a
tbp

And  a bunch to look at here:
 
https://www.google.com/search?biw=1280&bih=855&tbm=isch&sa=1&q=Molinet+choco
lat+molinillo&oq=Molinet+chocolat+molinillo&gs_l=img.3...139284.142940.0.143
313.10.10.0.0.0.0.357.1714.0j9j0j1.10.0....0...1c.1.64.img..0.0.0.or8-_DcRAb
k
 
I presume you're melting chocolate into the milk (or even water), not using 
 powder? Its use assumes a pretty thick chocolate.

Trader Joe's out here  is sort of mimicking the effect with cubes of dark 
chocolate on sticks which one  can then stir into hot milk. I haven't been 
impressed so far (especially having  had chocolate in Barcelona, where a spoon 
will stand up in it). But one guy I  know was over the moon about it.
 
Jim  Chevallier
_www.chezjim.com_ (http://www.chezjim.com/) 

FRENCH BREAD HISTORY:  Seventeenth century bread
http://leslefts.blogspot.com/2016/02/french-food-history-seventeenth-century
.html









In a message dated 11/14/2016 5:35:42 P.M. Pacific Standard Time,  
alyskatharine at gmail.com writes:

Not  having a molinillo to do the 
job, I am thinking of using a regular wire  whisk and getting a good 
arm/shoulder workout. That should work even  thought the action isn't 
quite the same,  right?