The date on cream cheese does not say sell by or use by or best by. I wanted to make home made pimento & cheese, but I am somewhat relucta
I tried to make a simple ice cream by mixing heavy cream, sugar, and vanilla into a common ice cream maker. After 30 min of stirring, it produced an acceptable
When I heat 35% cooking cream on the stove, a layer of oil separates. I tried heating in the microwave and still observed the same. Is that normal in the proces
I was following this recipe to make some French Vanilla Icecream. I had to prepare some home-made cream from scratch, for I was very short on ingredients. After
At Starbucks, the "Cream Based" (no coffee) frappuccinos all use a proprietary syrup base which I would like to emulate to be able to make a reasonable facsimil
I get the full cream milk, boil it, and then let it cool down. I collect the thick layer of cream that gathers on its top and put it in the freezer in a vessel.
Can I create a firm mousse (dense self holding foam) with juice and no fat or dairy with my cream whipper?
I can't get enough of parmesan cheese. I often find myself taking pieces off of the block, or shredding it just to dump it straight into my mouth. I always wis
In my area the typical type of cream you can get is the one for whipped cream. It contains a fat percentage of about 35%. Some recipes call for higher fat perce
I made some coconut milk. After a day in the fridge there was two layers of liquid in the jar, coconut water and solid coconut which I found out afterwards that
Can this be done the day before using it for a sauce? Because of a time crunch, I was wondering if I could reduce the heavy whipping cream the day before I mak
In Great Britain, recipes often call for a "pot" of something. Is a "pot" of whipping cream whipped or un-whipped?
I am searching for accurate stock photos to represent both products. While I really only need to figure out what visual differences there are (if any), I would
Good day. I recently made a homemade double cream using 1.5 cups of whole milk and 150 grams of unsalted butter. I followed most recipes I saw online which star
I've attempted making an Alfredo sauce many times in the past: With flour+butter, without, many different recipes that none have achieved an actual white color.
We bought a box/carton of whipping cream a few months ago and it sat on the freezer for some time and we used it earlier to create a chocolate sauce/syrup for a
I had a bit of a cooking disaster last night, where I was trying to make a tiramisu using a recipe I'd never used before. The recipe called for mixing marscap
In my country it is impossible to get double cream (48% fat). The highest fat content I can get is 35% whipping cream. I have some recipes which require double
Where did adding nutmeg to eggnog come from? I've tried nutmeg before and can't really taste anything other than nog. So where did the idea of adding nutmeg c
I want to make a replacement for heavy cream. I'm considering almond milk blended with a fat. I have a high powered blender on the way for this purpose (yes, it