I want to make a creme anglaise au chocolat for tart filling. I used the recipe of my best pastry chef Pierre herme: 125g milk 125g cream 3 egg yolks 70g su
I am trying to thicken lactose free cream and it does not thicken up the same as normal cream. Any suggestions.
It seems that nitrous oxide (N2O) is frequently used to create whipped cream. But why can't just regular nitrogen gas (N2) be used instead?
I'm going to be making a chicken pot pie for a friend who is trying to eliminate dairy. Part of the instructions call for making a roux, then adding chicken sto
I was making Carbonara today: bacon was getting crisp, tossed a bit of chopped shallot, some butter, till it was time to add the cream. The closest I found at t
I'm planning on preparing a beef wellington for the holidays and am following a recipe whose duxelle recipe is defined: In a food processor, pulse the mushr
Would it make a difference in my cheesecake if I used liquid heavy whipping cream instead of heavy cream? ( Husbandbought the wrong thing)
I know the chief difference between light and heavy cream is the amount of fat in it. What I'm wondering about is the flavor. The fat will give it texture, but
I have fallen in love with raw milk. It tastes so much better than processed milk. Raw milk is not pasteurized or homogenized. Because the milk is not homogeniz
Can anyone tell me the UK equivalent of Australian Thickened Cream. Not sure if it's what we call Single or Double cream. Thank you
I'm looking at a recipe for icing that uses double cream as the substrate for the icing. How well will the cream be preserved on a 1:4 (or better, given its ap
Item 1 Panna cotta (cream, gelatin, perhaps sugar) Item 2 berries (blueberries, blackberries, raspberries, strawberries) Stores usually sell panna cotta with
I noticed that cutting half & half with water does not make it taste like whole milk. What is the reason for this? I'm trying to apply some systems thinki
What could be going on here? On several occasions recently, I have purchased small (half pint) cartons of half-and-half (10%) cream. The "out" date on the carto
I have in front of me two recipes for Crema Catalana, one plain and one coffee and cardamom flavored. The amount of milk in the former is equal to the amount o
I made a Cambodian curry, but it was too hot! They say dairy is good for cooling hot curries, but this one I made has coconut milk in it. Would it be ok to put
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
I recently wanted to make a 100% Baileys panna cotta. The idea was that because Baileys has a significant amount of cream, I could just add gelatine. I should
I've recently home- made butter. Starting from 500g of cream I've obtained, let's say, 250g of butter and 250g of buttermilk. The fairly big amount of by-produ
I buy fresh cream and shake it off to get butter and buttermilk for baking. Would there be any difference if I add the fresh cream directly into the dough inst