The cream tag has no wiki summary.
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3answers
72 views
How to correctly infuse cream into vegetables
I tried to cook a butternut squash curry, and I feel that the squash wasn't exactly "infused" with the sauce. I've had similar experiences with making gratin, and I feel I may be making the same ...
1
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1answer
242 views
Chocolate mousse - methods to have firm foamy mousse using white egg and cream
I am working on a multilayer chocolate mousse but is kind of hard for me as some recipe suggested me that I should use the white part of the egg and others suggest me to use double cream.
I would ...
2
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2answers
176 views
What are the benefits of making butter at home?
I've recently realized how easy it is to make your own butter at home (thanks, SA!). Are there any significant benefits to this as opposed to buying butter in the grocery store?
I do not have access ...
17
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2answers
7k views
Can heavy cream be frozen?
Sometimes, I want to try a recipe that calls for a small amount of heavy cream. Can the remainder be frozen and then used to make whipped cream? If so, how long will it keep in the freezer?
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0answers
89 views
How can I make better eggless scones? [duplicate]
I made chocolate scones using this recipe, using the milk/cream but leaving out the eggs because I'm vegan. The scones didn't come out soft. What might be the reason? Is there any substitute for the ...
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1answer
120 views
Making cream cheese from raw, non-homogenized milk, what to do with the cream?
Of all the recipes I've seen for cream cheese from raw milk, I haven't seen any mention of whether to skim some of the cream, shake it in or something else.
My initial guess is to leave the cream and ...
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1answer
104 views
How long does the cream in a freshly baked chicken pie last for?
I am planning on baking a chicken pie that contains double cream tonight and serving it two days later.
How long does the cream in the freshly baked pie last for? Do you think it will be still okay ...
3
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1answer
222 views
Why does my lemon tart filling sometimes curdle?
My recipe, which is wonderful when it goes well is:
grated zest and juice of 2 lemons
142 mL double cream
6 oz castor sugar
4 large eggs
Whisk all ingredients together, then pour ...
3
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2answers
256 views
What's the difference between Guatemalen, Honduran and Salvedorean Cream?
All three are available at my local mexican market. How are they different?
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4answers
657 views
When to prefer yogurt, cream, and coconut milk in an Indian vegetarian dish to make it creamy?
Firstly, I have noticed all the curried dishes we eat in an Indian restaurant feel "creamy".
Now, I don't know whether they add cream, or yogurt, or coconut milk?
In which kinds of dishes do we need ...
8
votes
3answers
12k views
How do you reduce a cream sauce?
My wife made a cream based sauce last night and the recipe said to "reduce" it.
The cream sauce was comprised of some white wine, couple cups of heavy cream and chicken broth (my wife substituted ...
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10answers
12k views
Whipped cream without a mixer?
Is it possible to make whipped cream without a power mixer? How? Can it be made with a stick blender?
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3answers
189 views
Is it possible to fry vegetables in cream?
Cream A: The fat that gathers on the top of boiled milk.
Cream B: The cream available in packets: http://www.amul.com/products/amul-freshcream-info.php
Can vegetables be actually "fried" in these ...
4
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1answer
66 views
Is there any difference between a given cream and mix of different milks resulting in the same fat percentage?
Is there any difference between a given cream and mix of different milks resulting in the same fat percentage?
For example, is there any difference in a half-and-half cream, say 16% of fat, and a 50% ...
6
votes
3answers
3k views
How can I thicken whipping cream?
I used to live in Britain and I'm familiar with using Double Cream (48%+ fat) in all my recipes. However I moved to Canada a year ago and double cream doesn't seem to exist in North America. This has ...
4
votes
1answer
107 views
Preventing heavy top layer of cake from crushing cream layer
I'm making a flourless cake with almond meal, thus quite dense, and it's also covered completely with whole cherries.
I thought I'd slice the cake horizontally and put a layer of cream in. The top ...
5
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7answers
6k views
How can I avoid chocolate truffle mix curdling?
We are trying to make chocolate truffles by heating cream and adding to chopped up chocolate but it keeps curdling. Are there any tips to avoid this happening?
7
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3answers
409 views
Pros and Cons of cream whippers?
I did not know pressurized cream whippers existed until just seeing a reference to one, which led me to do a Google search.
I own a manual cream whipper, which I rarely use, because it is exceedingly ...
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2answers
2k views
How to prevent separation/layers in panna cotta?
I recently discovered how easy it is to make panna cotta via a recipe by Mark Bittman. The only problem I found was that my panna cotta started to visibly separate into two distinct layers after a ...
2
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1answer
173 views
Basil Pesto and Cream Cheese dip
I made a dip with basil pesto covering cream cheese with grated parmesan cheese over it all.
Can I keep the dip (tightly covered) for 4 days without the pesto interacting with the cheese?
The ...
3
votes
1answer
680 views
Freezing things like Fettuccine Alfredo
I don't have a lot of time to cook during the week, sadly, so I've been taking things like this for lunch ...
12
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3answers
575 views
Liquid made with cream and penicillium roqueforti?
In a comment on this answer, Wayfaring Stranger mentions something I'd never heard of before:
Incubating a walnut size chunk of blue with some cream for a couple days creates a lovely tasty thick ...
8
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4answers
1k views
How is long-lasting whipped cream made?
Cakes made of whipped-cream by professionals last for a long time in a consistent, white state. However, from what I know, whipped cream tends to become yellow and return to a more liquid state in a ...
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1answer
107 views
Preventing Crystalised Dairy Ice Cream [duplicate]
Possible Duplicate:
Is there a magic ingredient that keeps ice-cream soft?
I'm making real dairy ice cream at home, without any sort of machine (which I have no intention of buying). The ...
2
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3answers
2k views
What is a substitute for half-and-half cream?
I need to know if there is a substitute for half-and-half (~10%) cream because I am baking a cake without it and I am allergic to it.
7
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3answers
14k views
Can you make whipped cream with half and half?
Can you make whipped cream with half and half?
If you can, what, if anything, do you have to do differently?
3
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1answer
175 views
Did 150 °C (300 °F) ruin my cream sauce, or is it just overcooked, or fine?
I made a new recipe -that had chicken, mushrooms and onion sauteed in butter, to make a casserole. I made a white sauce - butter/flour, lactose-free milk, and it thickened very slowly, so added some ...
3
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2answers
8k views
Why can't whole milk be substituted for cream in caramel sauce?
I learned to make caramel sauce pretty recently and for a while was on a serious sauce-making kick.
Anyway, the day after Christmas I went to make a batch and noticed I didn't have any cream. I did ...
8
votes
1answer
635 views
Mozzarella. Obtaining buffalo milk from whole milk and heavy cream
I am trying to make mozzarella using rennet, citric acid and milk. However, having read on the Internet about this process, I've found out that the best mozzarella is produced from buffalo milk.
I ...
3
votes
1answer
813 views
How long will double cream stay whipped?
I'd like to prepare some whipped double cream in advance for a dessert I'm making. How long will the cream stay whipped (i.e. peaky) if I do it in advance?
3
votes
1answer
2k views
What can I do to “ fresh cream” to substitute “double cream”?
Here in NZ you can buy "cream". It does not even say "single" or "double" or "whipping". I do know however it can be whipped in to a nice thick cream. Lots of recipes/sauces call for "double cream" ...
2
votes
1answer
263 views
Can I preserve the shelf-life of a cannoli?
I plan on purchasing some cannolis from a local bakery and will bring on a trip with me to some friends. Since my trip will span a few days, I want to try to preserve the cannolis until I can deliver ...
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2answers
2k views
Does adding brandy to whipped cream make it fall quicker?
I make whipped cream frequently, but this was the first time I added "real" alcohol, and it fell within 20 minutes. I put both the bowl and beaters in the freezer until cold. Then, I whip heavy ...
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3answers
3k views
Why does whip cream dispenser sometimes produce “ragged” cream?
Sometimes I make whipped cream in my ISI cream whipper and it comes out beautifully fluffy and smooth, and other times when I dispense it, the cream looks "ragged" for lack of a better description. ...
6
votes
2answers
10k views
Can coconut cream be transformed into coconut milk, or vice versa?
Can coconut cream be transformed into coconut milk, or the other way around? For example, will adding water or cow milk to coconut cream make a usable coconut milk? Or by reducing coconut milk, can I ...
5
votes
1answer
336 views
How should I organize making a cake days ahead?
My wife's birthday is coming up and I want to make a cake for her.
I was thinking of making a layer of sponge cake, amarena cherry sauce (cherries, wine and sugar), chocolate mousse, another layer of ...
5
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1answer
598 views
Are mascarpone and clotted cream the same thing?
When serving some mascarpone with French toast to my mother, she exclaimed: "Oh, this is the clotted cream I had when I was a little girl!"
Are mascarpone and clotted cream the same thing?
If not, ...
2
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1answer
207 views
My butterscotch pie filling curdled?
I was making a butterscotch pie for the weekend, by following a recipe from the net. The ingredient list was
1 cup dark brown sugar
1/4 cup cornstarch
1/4 teaspoon salt
4 cups ...
5
votes
2answers
4k views
Which kind of cream do I use for creme brulee?
I'm following this recipe to make cream brulee: http://www.masterchef.com.au/creme-brulee.htm
I'm a little confused over the correct type of cream to use. They list "thickened cream" but because this ...
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1answer
1k views
Why doesn't my Lemon Posset thicken? What am I most likely doing wrong?
I've have once succesfully made this Gordon Ramsay's Lemon Posset, but on the last two tries attempts I've not managed to thicken it.
After it has bubbled and kept bubbling for approx. 3 mins, I pour ...
2
votes
1answer
453 views
Beating eggs & sugar when making gelato
I have attempted to make coffee flavoured gelato. I have run into a problems specifically when the beaten egg yolk/sugar mixture is heated with the cream/milk mixture - until "it thickens enough to ...
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2answers
4k views
Can I make potatoe dauphinoise/potato gratin/gratin dauphinoise without cream and just milk?
Tonight I'm going to make potato dauphinoise but I don't have any cream - at all - and all the recipes call for it! I should also note I have no creme fraiche or fromage frais or plain yoghurt e.t.c ...
4
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1answer
799 views
How to make scalded (clotted) cream?
I can't buy clotted cream in New Zealand, so I'd love to learn how to make it. I have a friend who can provide raw milk.
What's the technique?
2
votes
2answers
854 views
Why did my “goat cheese espuma” flop?
I recently got myself an iSi Creative Whip and have been having a lot of fun playing around with it. Tonight I tried one of iSi's recipes, which uses the following ingredients:
250 g goat cheese
...
4
votes
1answer
1k views
Why don't the single serve coffee cream cups need to be refrigerated?
It seems to me that it would be subject to the same bacterial/spoiling processes that the larger containers are.
And if it's that opening a container exposes the cream to contamiants (which I ...
4
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7answers
969 views
Would a cream based sauce go well with steaks?
I've reached a point where I am very comfortable with a nice red wine/shallot reduction as a pan sauce for my strip roasts/steaks. I think I remember have a meal once where they served sliced ...
6
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4answers
969 views
Where can I obtain cream without additives?
Until a few years ago, with only a little effort, I could find whipping cream and heavy cream without carrageenan and other undesirable ingredients in grocery stores. Now my source has dried up. How ...
2
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2answers
551 views
Preserving leftover double cream
I've got about 200ml of Double Cream (48% butterfat apparently) that I don't think i'll use before it goes off.
What simple (~5 minute) things can you make with cream so that it can be frozen?
At ...
7
votes
1answer
779 views
Can ruined whipped cream be rescued?
If you whip mayonnaise too long and ruin it, you can restart with a new yolk and reuse the ruined mayonnaise.
Is there a similar way to rescue whipped cream that has been whipped too long?
5
votes
3answers
1k views
Why is butter usually labeled “Sweet Cream”?
Most (or even all?) butter found at the grocery store is labeled "sweet cream". Is there a distinction between this and another type of cream, and if so, what is it?
