Timeline for How to mix cream to increase its fat percentage?
Current License: CC BY-SA 3.0
4 events
| when toggle format | what | by | license | comment | |
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| Oct 15, 2014 at 15:28 | comment | added | jsanc623 | @rumtscho typical paper coffee filters range from 10 to 20 microns, so the smaller fat globules will trickle through, but the bigger ones should create a barrier after the first few. | |
| Oct 13, 2014 at 17:36 | history | edited | john3103 | CC BY-SA 3.0 |
Added time-estimates and added a link to an Alton Brown recipe on request of comments.
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| Oct 13, 2014 at 16:38 | comment | added | rumtscho♦ | Have you tried it? I think the typical fat globules in homogenized cream are around 30 micrometers. I don't know if this will be held back by a coffee filter. And if yes, how long does it take? | |
| Oct 13, 2014 at 16:32 | history | answered | john3103 | CC BY-SA 3.0 |