!#44# Cooking with cream - know the nature of the cream and how to use

!±8± Cooking with cream - know the nature of the cream and how to use

Cream is often used in cooking in different ways. What is the cream? It 's basically a part of non-homogenized milk fat, and usually collects on the outer surface of the milk. The stability of the cream will be based on the fat of butter, which contains the specific type of cream. Usually the cream with a higher amount of fat is very rich and they taste just fine. Here is a look at some of the different types of creams available and information on how tocan use.

Whipped cream

Most likely you have heard of whipped cream, and contains 30% fat. This amount is sufficient to obtain the thick cream when you whip. It works pretty well for fillings and toppings. In general, you will notice that regular pasteurized cream was extreme, this is a process, by heating kills enzymes and bacteria, thus prolonging the duration of the cream.

Half and half

Another type of cream is half knownand a half. Has within it is usually between 10% to 18% fat. In the U.S., this is a mixture of half cream and half whole milk. It is normally used in regular coffee instead of cream. Even if it does not move, can in some recipes, without whipped cream can be used in place of whipped cream. This helps, calories and fat, which is why many people use to reduce it.

Whipped cream

Whipping cream is between 36-38% butterfat is. This is a lotdenser than regular whipped cream. It's nice to continue to press and shape during this operation. If the whip, you will find that actually doubled in volume. It 'used in many different recipes and you can make your own whipped cream with that option.

Creme Fraiche

Another option for cooking, known as cream. It 'very dense and mature, and has a velvety texture and rich. The flavor is nutty and a bit 'of cake. Although it is notpasteurized in France, so that it thickens, of course, the United States is pasteurized, which means that you may need to add a sour cream or buttermilk for the agent of fermentation, it should thicken. Instead of using cream, which are difficult to find, replace, is many people in sour cream, however, since it is close enough to the cream.

Sour Cream Halibut recipe

Sour cream is an excellent substitute for sour cream and is used in a variety of delicious recipes.Here is a wonderful recipe using halibut sour cream, to give a wonderful seafood dish.

What you need:

2 pounds halibut fillets 4 teaspoons butter, divided ½ teaspoon Tabasco sauce 1 teaspoon salt ¼ cup grated Parmesan cheese 1 teaspoon paprika 1 pinch dill 1 dash lemon pepper ¼ cup dry bread crumbs 8 ounces sour cream

How-to:

Take a teaspoon of butter and use it to store fat in two-liter glass or metal baking pan. Place filletsin the bowl. Combine sour cream, dill, pepper, parmesan, lemon, pepper, Tabasco and salt. Spread the mixture over fish fillets. Top halibut with bread crumbs, dot with butter that is left.

Bake uncovered at 350 for about 30 minutes.