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วันจันทร์ที่ 16 สิงหาคม พ.ศ. 2553

Tips for Cooking with Cream

Cream can be a tricky, though delightful, substance to work with. To help you get the best out of cream for cooking here are some useful tips about storage, whipping, use and cooking.

--Storing Fresh Cream--

* Due to the high fat content of cream, it tends to spoil much faster than milk. Cream should be stored near the rear of the refrigerator and used within a week of purchase.

* Don’t be buy in bulk: it is better to buy a small portion of cream that can be used up quickly than a larger, more economical size that will begin to sour before it can be used up.

* If there is leftover cream, whip it with sugar and dollop it onto a paper-lined baking pan. Freeze it for a few hours until it is hard to the touch and then it can be stored it in the freezer in an airtight container for up to several weeks.

--Cooking With Cream--

* Meals made with cream do not freeze well. It is better to freeze a dish without the cream then, when it is time to reheat the dish, add the cream after heating and before it is served.

* Don’t add cream to a hot liquid because it will curdle. Instead, add spoonfuls of the hot liquid slowly to the cream until the temperature of the cream rises.

--Whipping Cream--

* When whipping cream, to get the highest peaks and best texture use only a small amount of cream at a time, one cup or less.

* For lovely fluffy whipped cream place the mixing bowl and whisk into the freezer for half an hour before they are to be used. Chilled cream whips better.

* If you need to add sweeteners to your whipped cream, add them after the peaks have begun to form because they can weigh the cream down if they are added while the cream is still liquid.

--Types Of Cream And Their Uses--

* Light Cream: There are a few different types. Some have been created for cooking while others are used in beverages. One type of light cream, with only around five percent fat, is commonly used in coffee.

* Half And Half: In this cream product you’ll find milk and cream in equal amounts. Half and half cream works well in recipes that need a bit of richness.

* Whipping Cream: This is the king of cream, as far as desserts are concerned. Below are the three main variations used in recipes.

1. Unsweetened Whipped Cream: Some winter soups and casseroles call for cream that is whipped but doesn’t have a sweetener added to it, and some desserts with other sweet ingredients also work better with unsweetened whipped cream.

2. Sweetened Whipped Cream: This is cream that is beaten into medium peaks with sugar added to it and is usually served on top of desserts, especially pies, ripe fruit and puddings. It can also be purchased pre-whipped in a can in the refrigerated dairy section of supermarkets.

3. Chantilly Cream: This is cream that has been whipped and sweetened and then has then had a vanilla, brandy or another flavour added to it. It is generally used as a topping.

4. Double Cream: This type of cream is common in Britain and Australia. It is the most decadently rich of all the different creams. The only dairy product with a higher fat content is butter itself (but ooo gee, isn’t it good!).