Friday, February 17, 2012

Cooking With Cream - Learn About The Types Of Cream And How To Use Them

Cream is often used in dissimilar ways when cooking. What is cream? It is basically one of the fatty parts of milk that is not homogenized and it commonly accumulates on the very outside of the milk. The stability of the cream is going to be based upon the butterfat that the specific type of cream contains. commonly the creams with higher amounts of fat are richer and they taste a lot good as well. Here is a look at some of the discrete types of cream ready and data on how you can use them.

Whipping Cream

Best Mixers

More than likely you have heard of whipping cream and it contains 30% butterfat. This number is adequate to allow the cream to get thicker when you whip it. It works fairly well for fillings and toppings. commonly you will find that quarterly whipping cream has been ultra pasteurized, which is a process that kills enzymes and bacteria by heating, helping to increase the shelf life of the cream.

Half and Half

Another type of cream is known as half and half. It commonly has in the middle of 10% to 18% butterfat in it. Within the United States this is a composition of half cream and half whole milk. commonly it is used within coffee instead of quarterly cream. While it will not whip up, it can be used in some recipes that do not need whipping instead of using heavy whipping cream. This helps to reduce calories and fat, which is why many habitancy use it.

Heavy Whipping Cream

Heavy whipping cream has in the middle of 36-38% butterfat in it. This is a lot denser than quarterly whipping cream. It is spectacular, for whipping and will keep shape when doing so. When you whip it, you will find that it assuredly will duplicate in volume. It is used in many dissimilar recipes and you can make your own whipped cream with this choice as well.

Crème Fraiche

Another of the options for cooking is known as crème fraiche. It is very thick and matured and it has a texture that is velvety and rich. The flavor is nutty and just a bit tangy. While it is not pasteurized in France, allowing it to be plainly thickened, in the United States it is pasteurized, this means you may need to add sour cream or buttermilk to get the fermenting agents you need to thicken it. Instead of using crème fraiche, which can be tough to find, many habitancy substitute in sour cream instead, since it is pretty close to crème fraiche.

Sour Cream Halibut recipe

Sour cream is a great substitute for crème fraiche and it is used in a collection of tasty recipes. Here is a spectacular, halibut recipe that uses sour cream to supply a spectacular, fish dish.

What You will Need:

2 pounds of halibut fillets 4 teaspoons of butter, divided ½ teaspoon of Tabasco 1 teaspoon of salt ¼ cup of Parmesan, grated 1 teaspoon of paprika 1 dash of dill 1 dash of lemon pepper ¼ cup of dry bread crumbs 8 ounces of sour cream

How to Make It:

Take one teaspoon of butter and use it to grease a two quart glass or metal baking dish. Place fillets in the dish. Blend together sour cream, dill, paprika, Parmesan cheese, lemon pepper, Tabasco, and salt. Spread the composition over the fish fillets. Top halibut with bread crumbs, dotting with the butter that is left over.

Bake at 350, uncovered, for about 30 minutes.

Cooking With Cream - Learn About The Types Of Cream And How To Use Them

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