Text 11816, 85 rader
Skriven 2007-02-15 10:00:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: Hello! 63
=================
 ml-> better with butter on it. You could probably coat raw popcorn
 ml-> kernels with butter and they would taste good.
 BF> [chuckle]  Can't argue with that.  I half believe in the saying that
 BF> eating lobster tail is just an excuse to eat pure butter.

On the Home Cooking echo I have described a situation where
butter turned out to be kind of gross. One can o.d. on just
about anything.

 BF> I wasn't aware that having something important to say was required for
 BF> chatting.   Lordy, help me if that's so.

I was just chatting about most anything over a cup of coffee.

 ml-> Has anyone done a history of the echo picnics? 
 BF> I remember seeing an essay on the early history, but darned if I can
 BF> find it.

Can anyone, I wonder? Would be interesting to read.

On cream
Cat: text only, Waitrose
yield: 1

Pourable cream is ... cooled very slowly and stirred until
it reaches a stable temperature of 3C, when it is ready
for packing and distribution.

Extra thick cream is cooled very quickly and is not stirred.
Nothing is added before it is packed and sent for sale. It
has a thick consistency, ready to spoon.

Single cream. Thin and runny, use for pouring over fruit,
puddings and pies. When used in cooking, take care not to
boil. Enrich pasta sauces, soups and custards. Combine
with eggs and bake in quiches and tarts. It will not whip
and contains 18% fat. Try this: pour into a cup of coffee
or chocolate.

Half cream. Also known as "top of the milk" this has all
the flavour of single cream, though with less fat at 12%,
and can be used in the same way. Try this: pour over a
bowl of fresh English strawberries.

Extra thick single cream. This single cream is homogenised
to distribute the fat globules evenly, so is thicker than
single cream and more like double cream. The result is an
indulgent, spoonable consistency, ideal for dollopping onto
fresh fruit and desserts. It has 18% fat. Try this: spoon
into home-made meringues and top with fresh berries.

Double cream. This is the most versatile type of cream.
It can be whipped to 1.5x its volume, poured, piped or used
in cooking. Unlike single cream, it can be boiled, so is
ideal for rich, thick sauces and custards, and for home-
made ice cream. It has 48% fat. Try this: dollop onto
warmed portions of tarte aux pommes or tarte aux abricots.
Or try whipped and spooned onto scones.

Extra thick double cream. This cream has an extra thick
texture. Rich and spoonable, it goes well with puddings
and fruit. However, it will not whip successfully. It has
48% fat. Try this: spoon onto trifles or serve with scones
and jam.

Whipping cream. Will whip to double its original volume,
so it is perfect for using in mousses and souffles, giving
a light and creamy result. Use to decorate and fill cakes,
gateaux and trifles, and to top hot chocolate. It will lose
volume if not used immediately after whipping. However,
take care not to over whip. It contains 38% fat. Try this:
whisk 1 ts ground cinnamon and 1 Tb icing sugar with a pot
of whipping cream and serve with apple tart.

Half the fat of double cream. This contains 24% fat - half
the fat of double cream. It is ideal for spooning over
fruit or puddings or for using in desserts for a rich and
creamy flavour. Try this: pour over summer fruit, rich
chocolate tarts or brownies.

Source: Waitrose Ltd.

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