What is Crem Fresh?
créme fraîche (creme fraiche)
Pronunciation: CREM FRESH
Notes: This slightly sour thick cream doesn't curdle when it's heated, so it's ideal for making cream sauces. It's also used for appetizers and as a dessert topping.
To make your own: Warm one cup heavy cream to about 100°, then add one or two tablespoons of sour cream, cultured buttermilk, or plain yogurt (make sure you buy a brand that contains active cultures).
Allow the mixture to sit at room temperature for at least nine hours before refrigerating.
créme fraîche (creme fraiche)
Pronunciation: CREM FRESH
Notes: This slightly sour thick cream doesn't curdle when it's heated, so it's ideal for making cream sauces. It's also used for appetizers and as a dessert topping.
To make your own: Warm one cup heavy cream to about 100°, then add one or two tablespoons of sour cream, cultured buttermilk, or plain yogurt (make sure you buy a brand that contains active cultures).
Allow the mixture to sit at room temperature for at least nine hours before refrigerating.
Substitutes: crema Mexicana OR equal parts sour cream and heavy cream OR clabber cream (thicker consistency) OR sour cream (This has a lower fat content, and so it's more likely to curdle if boiled with an acidic ingredient.) OR yogurt (This will definitely curdle when boiled.)
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