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/ck/ - Food & Cooking

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9411577 No.9411577 [Reply] [Original]

Learn me on cream because I am incapable of understanding what it is. I googled it and still don't get it. Exactly what the fuck is it and how/which type do I apply to cooking? Can I use straight milk and some flour to cook shit like sausage gravy, alfredo sauce, or stroganoff? Would buying pre-packaged cream of whatever kind be better than just using milk?
I'm totally confused by it and someone who's knowledgeable about it and its uses who'd be willing to explain would be incredibly appreciated.

>> No.9411610

>>9411577
Fat and water. Add where you want to add liquid fat.

>> No.9411841
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9411841

>>9411577
>nutrition facts written in arabic
Jesus, Europe. Second Reconquista when?

>> No.9411868

>>9411841
A 5 second search would reveal that company sells a lot of products in the middle East.

>> No.9411984

>>9411868
who would willingly support a company selling products to the enemy?

>> No.9411991

>>9411577
You can make a roux and then add milk to it for all of those things if you're going for a thick white sauce but cream is easier and the end result is also different.

With cream you have zero chance of ending up with a "grainy" bechamel, which is nice.

>> No.9412002

>>9411868
So what? Doesn't change the fact that this particular package was made for a European audience. Maybe you should have taken those five seconds searching for ways to cope with retardation instead

>> No.9412007

>>9411991
Another nice thing about cream is that it lasts a very, very long time. I've kept heavy cream for over 2 months and it didn't develop a smell or change in consistency. And after that it still didn't spoil, just started separating. So it's unlikely that you'll waste any if you cook fairly often, even if you buy a whole quart.

>> No.9412086

>>9412007
That's because of ultra-pasteurization. Get cream from the farmer's market and it will sour in two weeks.

>> No.9412660

>>9411984
>enemy

>>9412002
or then they make same packages for every place woah who knew unbelievable

>> No.9412817

>>9411577

It's basically half and half, as far as I can tell.

>> No.9412821

>>9411991

>With cream you have zero chance of ending up with a "grainy" bechame

cream can go grainy for different reasons and probably about as easily overall

>> No.9412878
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9412878

>>9411577
>tfw every fucking thing with the word "cream" on it where I live has carrageenan in it

It doesn't look the same, taste the same, or act the same when making dishes with this shit. I'm seriously thinking about getting a herdshare.

>oh wait herdshares and buying raw milk is illegal in my state

FFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFF

>> No.9412937

Cooking cream you can use instead of milk and roux. It won't break like a traditional cream sauce if you get too hot or hold it hot.
its not just a European thing its more of a commercial product.
I had to use it for a few things then they stopped getting it so the substitute was just heavy cream and cornstarch.
works just the same and again doesn't break like a regular roux

>> No.9413068

>>9412086
>That's because of ultra-pasteurization.
Fine by me.


>>9412821
I've never had cream go grainy, probably because it pretty much never needs time to thicken.

>> No.9413545

>>9412937
So it's just a substitute and cut outs the process of fat/flour/milk. Alright. What about the different types? Depends on the dish or is there a one-size-fits-all kinda cream?

>> No.9413746

Euro in Ameriland here.
The US seems to be the only white(ish) country where cooking cream just isn't a thing. Well, I can't say for Oz, NZ and SA, but in Europe, we've got cooking cream and raw cream.
Cooking cream is cultured like sour cream but isn't sour. It's less sour, even, than French crème fraîche. It's also thicker than crème fraîche though not quite as thick as sour cream.
This is the cream used in Italy for cream sauces.

>sausage gravy
That's roux-thickened milk, not cream.
>alfredo
That's equal measures of cream, butter and grated cheese, by weight. Cooking cream helps prevent the sauce from breaking, but raw cream is fine, too.
>stroganoff
Sour cream.

Hope this helps.

>> No.9414021

>>9413746
Yes it does. Thanks, friend.

>> No.9414051

>>9412086
I can't tell the difference between fresh whipped cream and UHT whipped cream, so UHT it is.