Two different textures, two singular tastes and yet it is still the cream derived from cow's milk . To obtain the “cream” designation, the product must contain at least 30% fat . Meat , fish , seafood , vegetables , chocolate or fruit , the cream provides melting, flavor and smoothness. So why are they different?
Liquid or fresh cream
Liquid cream is a liquid or thick cream . There are several types: whipped cream, liquid (soup) or thick like fresh cream which is slightly acidified .
The birth of the cream
The centrifuge spins the milk very quickly to separate it from the cream . It takes an average of 7 L of milk to have 1 kg of 30% fat cream.
Heavy whipping cream
At this stage, the whipping cream appears. We recognize it by its fluidity. It does not undergo any addition of lactic ferments . If we add more , we get thick cream. In this case, the process involves letting the cream ripen for a few hours to let it thicken and acidify.
How to tell the difference between the two in cooking
The liquid cream mixes with all the preparations without thickening them, especially on quiches, savory pies, , whipped cream , pasta ... The single cream is the only one that can be whipped. It also accompanies a risotto or a dish in sauce and goes well with Chantilly.
The tangy taste of the thick cream gives an inimitable touch to traditional sauces and particularly to Norman cuisine. It is perfect with green vegetables - spinach for example -, as a garnish or as a sauce for fish. For dessert, it's difficult not to associate it with the Tatin tart .
And light or light creams?
They can not have the terminology of cream because they have less than 30% of MG . They can be used in the kitchen without problem, however they can never be mounted in Chantilly.
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