Beezer wrote:I thought "stretching" and "texturizing" both referred to the first phase where air is introduced into the milk.
No, everything I've read and written separates the two. For example, an excerpt from the Buyer's Guide to the Quickmill Alexia
Milk rolls along bottom
jesawdy wrote:Holding the pitcher tilted slightly forward towards you with the steam pushing the milk end-over-end to incorporate air works well, as depicted in the image below. The two phases of steaming, stretching and texturing, are distinguished by the depth of the tip placement in the milk which affects the amount of air introduced. In the first phase, the tip is slightly more than 1/4" below the surface.
and back up other side
Jim's guide on Frothing Milk
doesn't refer to texturing by name, but I like his suggestion to use your ears:
another_jim wrote:Where to put the tip: There are three zones distinguished by sound. In the first zone nearest the surface, the tip makes a bubbling noise and as it gets slightly deeper, a sucking or tearing noise. In the second intermediate zone, there is very little noise. In third zone near the bottom of the pitcher, the milk begins to roar loudly.
The tip should stay in the second, silent zone for the entire process. In order to create microfoam, position the tip at the top boundary, so you occasionally hear a sucking/tearing noise. Too much of the sucking/tearing noise and the foam will stiffen and not be micro enough. To just heat the milk after the foaming is done, position the tip near the lower boundary so you occasionally hear a roaring noise.
The milk in the pitcher should whirlpool or form a standing wave of turbulence in order to fold foam into liquid.