Cream - Australian Recipe
Yield: 1 Info fileRecipe by luhu.jp
Ingredients:
Information,
Directions:
NATURAL CREAMS ~~~~~~~~~~~~~~ * RICH or DOUBLE CREAM (48% fat) is
great with fresh fruity desserts and sugary puddings
* PURE AND WHIPPING CREAM (35% fat) is good in soups, cakes and creamy
desserts
* REDUCED CREAM (25% fat) - use it in drinks and creamy sauces
* LIGHT CREAM (18% fat) and EXTRA LIGHT CREAM (12% fat) are good
pouring creams - neither will whip, so dont take the beater out for
this one
TREATED CREAMS ~~~~~~~~~~~~~~ * THICKENED CREAM (35% fat), THICKENED
REDUCED (25% fat) and THICKENED LIGHT CREAM (18% fat) have about 1%
gelatine, alginate or rennet added. The addition of these gives the
cream greater stability, making it easier to whip and spread. (Light
thickened cream will not whip)
* SCALDED OR CLOTTED CREAM (48% fat) is cream that has been heated at
82deg C for 30 minutes. This thick, rich cream is the one for
Devonshire teas and scones
* CULTURED OR SOUR CREAM (35% fat) and LIGHT SOUR CREAM (18% fat) -
selected cultures are added in controlled conditions. The resulting
cream is thick and tart in flavour
* CREME FRAICHE (48% fat) is a blend of pure cream and sour cream,
used often in soups, sauces and casseroles
* CANNED REDUCED CREAM (25% fat) is canned and sterilised for long
shelf life
* LONG-LIFE CREAM (35% fat) is heated at a high temperature for a
short period. Use it as you would regular cream
* AEROSOL/PRESSURE PACK CREAM (25% fat) is packaged in an easy-to-use
can with a harmless gas propellant. Its instant whipped cream
BUYING AND STORING CREAM ~~~~~~~~~~~~~~~~~~~~~~~~ Cream can be
refigerated for up to 10 days after purchase but it is best used
within 3 to 4 days. Always check the use-by dates. Sour cream
unopened will be at its peak for 10 to 15 days, but once opened you
will need to use it within 2 days. You can freeze cream. The types
with 48% fat can be frozen for up to 3 months. Sometimes the fat and
liquid tend to separate on thawing but youll find that a light
whipping will restore the smoothness. The creams with less than 40%
fat are best if lightly whipped before being frozen for up to 2
months. Always thaw cream in the fridge, even in a hurry dont thaw
cream in the microwave.
From "Family Circle magazine - April 1997 issue Australia"
Typed by Vicki Crawford
Source from luhu.jp
great with fresh fruity desserts and sugary puddings
* PURE AND WHIPPING CREAM (35% fat) is good in soups, cakes and creamy
desserts
* REDUCED CREAM (25% fat) - use it in drinks and creamy sauces
* LIGHT CREAM (18% fat) and EXTRA LIGHT CREAM (12% fat) are good
pouring creams - neither will whip, so dont take the beater out for
this one
TREATED CREAMS ~~~~~~~~~~~~~~ * THICKENED CREAM (35% fat), THICKENED
REDUCED (25% fat) and THICKENED LIGHT CREAM (18% fat) have about 1%
gelatine, alginate or rennet added. The addition of these gives the
cream greater stability, making it easier to whip and spread. (Light
thickened cream will not whip)
* SCALDED OR CLOTTED CREAM (48% fat) is cream that has been heated at
82deg C for 30 minutes. This thick, rich cream is the one for
Devonshire teas and scones
* CULTURED OR SOUR CREAM (35% fat) and LIGHT SOUR CREAM (18% fat) -
selected cultures are added in controlled conditions. The resulting
cream is thick and tart in flavour
* CREME FRAICHE (48% fat) is a blend of pure cream and sour cream,
used often in soups, sauces and casseroles
* CANNED REDUCED CREAM (25% fat) is canned and sterilised for long
shelf life
* LONG-LIFE CREAM (35% fat) is heated at a high temperature for a
short period. Use it as you would regular cream
* AEROSOL/PRESSURE PACK CREAM (25% fat) is packaged in an easy-to-use
can with a harmless gas propellant. Its instant whipped cream
BUYING AND STORING CREAM ~~~~~~~~~~~~~~~~~~~~~~~~ Cream can be
refigerated for up to 10 days after purchase but it is best used
within 3 to 4 days. Always check the use-by dates. Sour cream
unopened will be at its peak for 10 to 15 days, but once opened you
will need to use it within 2 days. You can freeze cream. The types
with 48% fat can be frozen for up to 3 months. Sometimes the fat and
liquid tend to separate on thawing but youll find that a light
whipping will restore the smoothness. The creams with less than 40%
fat are best if lightly whipped before being frozen for up to 2
months. Always thaw cream in the fridge, even in a hurry dont thaw
cream in the microwave.
From "Family Circle magazine - April 1997 issue Australia"
Typed by Vicki Crawford
Source from luhu.jp