Tips |
 |
TIPS FOR COOKING WITH CREAM |
|
Butterfat content
 Half & Half is at least 10.5% butterfat (milkfat),
Light Cream is between 18 and 30% butterfat,
Light Whipping Cream is between 30 and 36% butterfat,
Heavy Whipping Cream is between 36 and 40% butterfat.
Using whipping cream
The colder cream is to start, and the colder it stays as you whip it, the easier and better it whips.
If it is not cold enough, it doesn’t “whip”, it “churns” so no air is incorporated, which makes butter.
When whipping cream, add the sugar when the cream is mostly whipped, and the cream will whip to a higher volume. Adding the sugar at the beginning results is lower volume.
Using cream or milk in hot dishes
The lower the butterfat content, the more likely cream is to separate.
The hotter the liquid, the more likely cream is to curdle.
Cream should never be added to a boiling liquid.
When adding cream or milk, it is best to heat it up a bit before adding it to another hot liquid. It is partly the difference in temperature that causes milk or cream to curdle.
|
|
GENERAL COOKING TIPS |
| |
- Prepare what you need before you start. It’s how the professionals do it and it simplifies the process
- When using a broiler to cook steaks, pre-heat oven until it's really hot. This will sear the outside of the meat and keep the juices in. Don’t use a fork to turn the steaks, use thongs or a spatula to prevent juices from leaking out
- Buy yourself a potato ricer for mashed potatoes. It a great gadget to have in your kitchen, it looks like a giant garlic press and there’s nothing better for smooth airy mashed potatoes
- A folding steamer platform that sits in almost any pot works great for your steamed veggies. Important, be careful not to overcook the broccoli, you want it to be crisp but tender
- Invest in a salad spinner. They’re inexpensive and work great. There’s nothing more unappealing than soggy lettuce. And speaking of lettuce, you may have grown up on iceberg, but try some red or green leaf lettuce for a little diversity
- Never cook with any wine you wouldn't drink!
- Try using a spray olive oil to coat your roasting pan
- To roast garlic, sprinkle the bulb with a little olive oil and white wine, salt and pepper, wrap it in tin foil and roast in a 350 degree oven for approximately one hour.
- Try using a hand blender to puree the soup....it's easier than transferring to food processor
- Mushrooms should be wiped off with a damp cloth and not washed under the tap because they are like sponges and will absorb the water
- Make sure your roasting pan is the correct size and is placed on the middle rack
- When roasting, save the pan juices for your gravy
- Leeks are full of hard to get at sand and dirt, chop them first, then give them a bath in cold water and drain in a colander
- Try using carrots instead of sugar to sweeten your sauces
- When buying cabbage, look for heads that appear heavier than their size with crisp leaves
|
