Jump to content

Recommended Posts

Posted

This link should cover all you need to know.

http://en.wikipedia.org/wiki/Cream

If you are using cream in a cooked recipe, like a for sauce, a special mashed potato recipe, etc...just about any type will work at home.... you can always thicken up a light cream used in a sauce with a bit of flour and heat, if need be, and if that is all you can find. Light cream is not as rich as heavy cream due to less butterfat ... but, hey, at least you can complete your recipe at home and still enjoy your meal.

However, If you are doing some specialty deserts or pastries that require whipping the cream nice and stiff, or need to be thick and rich like a high-quality pudding... or operating a restaurant... then you need to be more selective.

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
  • Recently Browsing   0 members

    • No registered users viewing this page.


  • Topics

  • Latest posts...

    1. 27

      THIS is how Farang keep SUPER-CLEAN in Thailand: Being Farang, I use "SuperClean".

    2. 3

      Thailand Live Saturday 16 November 2024

    3. 178

      Trump's 'huge lie' shows 'he’s taking everyone for an idiot': analysis

    4. 5

      Renew Thai DL on METV (Now that Embassy no longer gives POR)

    5. 0

      U.S. Senators Introduce Legislation to Counter UN Actions Against Israel

    6. 0

      Essex Police Under Scrutiny for Domestic Abuse Failures Amid Investigation of Allison Pears

  • Popular in The Pub


×
×
  • Create New...