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 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 s
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 horizontall
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-a
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 veg
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
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 f
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
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 t
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 sugg
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, a
I want to make some whipped cream for millefeuille but I only have single. If I added butter to single cream and whipped it, would that add enough butterfat to
I sometimes want to make whipped cream for dessert, but can't get cream in the market. What can I do in that case? One possibility: I did find that there is a
I tried to take cream from raw (full fat) milk by the common method: leaving the milk at refrigerator overnight, then taking the cream from top. The amount of c
I want to make a multi layer cake where one of the top layers consists of some kind of mousse. I haven't decided on what kind of mousse/creme yet because I have
Separating cream from raw milk does not have high yield. This should be easier when the milk is concentrated, as we want to separate the watery part of milk, wh
What is the UK equivalent of US 'baking flour' and does the term 'sour cream' describe the same product in both countries?
I followed the recipe below but I'm concerned that it seems like a lot of cream - it's very runny. I've already mixed it up, poured one pie, and have a ton of m
Whipping cream is hard to find where I live in India. We have a dairy brand named "Amul" which sells cream of butterfat content of 25% and cannot be whipped! Wh
During a web search, I found a cake recipe that uses heavy cream instead of butter. However, when I made it, the cake texture was terrible; thick and doughy e