Cooking with cream
I love cooking with cream, but I have to admit that I don’t do so often enough. I am lucky in that I have never suffered from any weight or cholesterol problems, so I have as few qualms about cooking with cream as I have when eating streaky bacon. You can use cream for a simple sauce made by adding it to the browned bits left over in a pan, you can use it for a pasta sauce or for a rich crème brulée. When you find yourself at the cream counter at your local grocer, you’ll probably find several different types of cream there. Which one do you chose? If you were to stock only one kind of cream in your refrigerator, I would recommend a double or thick cream. It’s good for whipping, makes perfect sauces and if you need to it can be mixed with milk to thin it down.
Filed under: 1 Sauces, Dips and condiments, Cooking Tips | No Comments »
