Cream Answers
How much a ice cream softy machine would cost?
Q. Dear all, I'm planning to open up a italian style of ice cream shop in chennai. I would like to know the price of the ice cream machine , refigrators etc pertaining to. Also pls do reckon some ice cream soft serve machine vendors.
Asked by prasad g - Wed Aug 12 01:50:06 2009 - Other - Food & Drink - 1 Answers - Comments
A. there's one for 35.00 here so hope you like my help.
Answered by Cullin - Fri Aug 14 17:07:21 2009
Q. Dear all, I'm planning to open up a italian style of ice cream shop in chennai. I would like to know the price of the ice cream machine , refigrators etc pertaining to. Also pls do reckon some ice cream soft serve machine vendors.
Asked by prasad g - Wed Aug 12 01:50:06 2009 - Other - Food & Drink - 1 Answers - Comments
A. there's one for 35.00 here so hope you like my help.
Answered by Cullin - Fri Aug 14 17:07:21 2009
How do I make homemade cherry ice cream?
Q. I tried making homemade cherry ice cream this weekend, which fresh cherries. According to the recipe, I was to mix in a half pound of chopped fresh cherries into the ice cream at the end. However, when the cherries in the ice cream froze, they turned into little flavorless ice cubes, and ruined the consistency of the ice cream. How do you make cherry ice cream with fresh cherries ?
Asked by Ken - Mon Jun 4 14:29:05 2007 - Cooking & Recipes - 5 Answers - Comments
A. You have to cook the cherries, and ad some sugar, or honey so they are sweet. Then you can mix them into the ice cream
Answered by Lucius V - Mon Jun 4 14:33:04 2007
Q. I tried making homemade cherry ice cream this weekend, which fresh cherries. According to the recipe, I was to mix in a half pound of chopped fresh cherries into the ice cream at the end. However, when the cherries in the ice cream froze, they turned into little flavorless ice cubes, and ruined the consistency of the ice cream. How do you make cherry ice cream with fresh cherries ?
Asked by Ken - Mon Jun 4 14:29:05 2007 - Cooking & Recipes - 5 Answers - Comments
A. You have to cook the cherries, and ad some sugar, or honey so they are sweet. Then you can mix them into the ice cream
Answered by Lucius V - Mon Jun 4 14:33:04 2007
What is the best cream to curl straight hair?
Q. I have long, straight, fine hair that gets greasy easily (I have to wash it every day) and will not curl no matter what I try. Using mouse, gel, or hairspray helps but makes my hair really greasy. I was hoping to find a curl cream that would help my fine hair hold a curl without making it look greasy. Unfortunately, all I could find were curling creams for naturally curly or wavy hair. Does anyone know if a curl cream for straight hair even exists?
Asked by caitlinelise10 - Wed Jun 23 17:28:00 2010 - Hair - 2 Answers - Comments
A. Not cream something like curl molding gel (garnier) or hairspray
Answered by Honeybun - Wed Jun 23 17:29:56 2010
Q. I have long, straight, fine hair that gets greasy easily (I have to wash it every day) and will not curl no matter what I try. Using mouse, gel, or hairspray helps but makes my hair really greasy. I was hoping to find a curl cream that would help my fine hair hold a curl without making it look greasy. Unfortunately, all I could find were curling creams for naturally curly or wavy hair. Does anyone know if a curl cream for straight hair even exists?
Asked by caitlinelise10 - Wed Jun 23 17:28:00 2010 - Hair - 2 Answers - Comments
A. Not cream something like curl molding gel (garnier) or hairspray
Answered by Honeybun - Wed Jun 23 17:29:56 2010
How do you make cream cheese pie, as opposed to cheesecake?
Q. I'm trying to make a cream cheese pie, not a cheesecake. One difference is that the cream cheese pie is not baked. It has a different consistencey, about as firm, as ice cream, but smoother and not frozen. It dosen't have the cake-like consistency of cheesecake. Anyway, I'm using the following recipe: ingredients 1 (9 inch) prepared graham cracker crust 1 (21 ounce) can light cherry pie filling 1 (8 ounce) package cream cheese, softened 1 (14 ounce) can sweetened condensed milk 1/3 cup lemon juice 1 teaspoon vanilla extract directions beat cream cheese until light and fluffy. Gradually add sweetened condensed milk, and continue beating until smooth and combined. Add lemon juice and vanilla; mix well. Fill graham cracker crust evenly.… [cont.]
Asked by austin_renaissance_man - Tue Jul 31 14:07:54 2007 - Cooking & Recipes - 6 Answers - Comments
A. That is the exact recipe I've used for years with excellent results. The only thing I can think of that you possibly did wrong is maybe use a can of condensed milk instead of sweetened condensed milk...??? They are not the same consistency. Also, you didn't add the cherries to it, did you? It will thicken as it gets colder in the fridge and the cream chesse hardens back up. If you softened the cream cheese in the microwave, that might mess up the consistency, too. Sorry, that's all I can come up with.
Answered by stormydogblue - Tue Jul 31 14:20:47 2007
Q. I'm trying to make a cream cheese pie, not a cheesecake. One difference is that the cream cheese pie is not baked. It has a different consistencey, about as firm, as ice cream, but smoother and not frozen. It dosen't have the cake-like consistency of cheesecake. Anyway, I'm using the following recipe: ingredients 1 (9 inch) prepared graham cracker crust 1 (21 ounce) can light cherry pie filling 1 (8 ounce) package cream cheese, softened 1 (14 ounce) can sweetened condensed milk 1/3 cup lemon juice 1 teaspoon vanilla extract directions beat cream cheese until light and fluffy. Gradually add sweetened condensed milk, and continue beating until smooth and combined. Add lemon juice and vanilla; mix well. Fill graham cracker crust evenly.… [cont.]
Asked by austin_renaissance_man - Tue Jul 31 14:07:54 2007 - Cooking & Recipes - 6 Answers - Comments
A. That is the exact recipe I've used for years with excellent results. The only thing I can think of that you possibly did wrong is maybe use a can of condensed milk instead of sweetened condensed milk...??? They are not the same consistency. Also, you didn't add the cherries to it, did you? It will thicken as it gets colder in the fridge and the cream chesse hardens back up. If you softened the cream cheese in the microwave, that might mess up the consistency, too. Sorry, that's all I can come up with.
Answered by stormydogblue - Tue Jul 31 14:20:47 2007
When making ice cream at home, and they say use heavy cream, do they mean cream with 35 percent milk fat?
Q. Is this the same cream we use for making whipped cream? Thanks for all the answers.. Look out hips.. it probably would have been better if this was kept a secret from me.. Chocolate ice cream here I come!
Asked by oneblondepilgrim - Mon Aug 14 00:59:58 2006 - Cooking & Recipes - 9 Answers - Comments
A. Yes - at least 35% mf. I'm not sure if there are any other kinds of heavy cream which contain higher levels of mf but anything less than 35% will yield - uh - unpredictable results
Answered by Z - Tue Aug 15 17:15:05 2006
Q. Is this the same cream we use for making whipped cream? Thanks for all the answers.. Look out hips.. it probably would have been better if this was kept a secret from me.. Chocolate ice cream here I come!
Asked by oneblondepilgrim - Mon Aug 14 00:59:58 2006 - Cooking & Recipes - 9 Answers - Comments
A. Yes - at least 35% mf. I'm not sure if there are any other kinds of heavy cream which contain higher levels of mf but anything less than 35% will yield - uh - unpredictable results
Answered by Z - Tue Aug 15 17:15:05 2006
What foot cream is good for really tough feet?
Q. I have tried several OTC foot lotions/creams. I have gotten professional pedicures too. I have even used the "ped egg" and various foot files. My feet get very tender after using these files, but the rough skin is still there. What is an effective foot cream/product to soften my feet?
Asked by Peachy Keen - Tue May 19 15:06:45 2009 - Other - Skin & Body - 3 Answers - Comments
A. Zim's Crack Cream. Ridiculous name, fantastic product. My ex had extremely dry, cracked and tough skin on his feet and the tips of his fingers. When it became particularly bad (i.e. during the winter), he would slather a bit of this stuff on and wrap with a rubber glove (on the hand) or a sock (foot, obviously), and sleep overnight with it on. That is only necessary in extreme cases, because I have used it before on less severely tough skin of my own without having to cover it with anything and it worked great.
Answered by weezr - Tue May 19 15:53:11 2009
Q. I have tried several OTC foot lotions/creams. I have gotten professional pedicures too. I have even used the "ped egg" and various foot files. My feet get very tender after using these files, but the rough skin is still there. What is an effective foot cream/product to soften my feet?
Asked by Peachy Keen - Tue May 19 15:06:45 2009 - Other - Skin & Body - 3 Answers - Comments
A. Zim's Crack Cream. Ridiculous name, fantastic product. My ex had extremely dry, cracked and tough skin on his feet and the tips of his fingers. When it became particularly bad (i.e. during the winter), he would slather a bit of this stuff on and wrap with a rubber glove (on the hand) or a sock (foot, obviously), and sleep overnight with it on. That is only necessary in extreme cases, because I have used it before on less severely tough skin of my own without having to cover it with anything and it worked great.
Answered by weezr - Tue May 19 15:53:11 2009
How much cream and sugar does Dunkin Donuts put in their coffee?
Q. I just moved to Arkansas from Boston and am missing DD terribly. I always ordered a coffee with cream and sugar and I can never get the portions right at home. Oh and do they use milk as cream or do they use an actual creamer? Thanks!
Asked by nicoleandmady - Tue May 20 15:03:40 2008 - Non-Alcoholic Drinks - 5 Answers - Comments
A. At DD, you have to tell them how cream and sugar to put into the coffee; for example, 2 creams, 2 sugars = 2 teaspoons of cream and 2 teaspoons of sugar. SAC
Answered by Wedge - The Envy of all Corellia - Tue May 20 15:53:12 2008
Q. I just moved to Arkansas from Boston and am missing DD terribly. I always ordered a coffee with cream and sugar and I can never get the portions right at home. Oh and do they use milk as cream or do they use an actual creamer? Thanks!
Asked by nicoleandmady - Tue May 20 15:03:40 2008 - Non-Alcoholic Drinks - 5 Answers - Comments
A. At DD, you have to tell them how cream and sugar to put into the coffee; for example, 2 creams, 2 sugars = 2 teaspoons of cream and 2 teaspoons of sugar. SAC
Answered by Wedge - The Envy of all Corellia - Tue May 20 15:53:12 2008
How many whipped creams pies per can of whipped cream?
Q. Tomorrow for a fundraiser, a club that I'm in is charging students to pie teachers (who have volunteered) in the face. My question is about how many whipped creams pies (the pie tin is about the size of a normal paper plate with elevated edges) could be made with 1 can of whipped cream (reddi-whip--it 's the same size as any other whipped cream can). I've bought 6 cans and we want to sell at least 70 or 80 pies. Do you think we have enough whipped cream?
Asked by MT - Thu May 15 21:39:17 2008 - Entertaining - 2 Answers - Comments
A. probably one can, there is not a lot of cream in those cans
Answered by jessica b - Thu May 15 21:46:20 2008
Q. Tomorrow for a fundraiser, a club that I'm in is charging students to pie teachers (who have volunteered) in the face. My question is about how many whipped creams pies (the pie tin is about the size of a normal paper plate with elevated edges) could be made with 1 can of whipped cream (reddi-whip--it 's the same size as any other whipped cream can). I've bought 6 cans and we want to sell at least 70 or 80 pies. Do you think we have enough whipped cream?
Asked by MT - Thu May 15 21:39:17 2008 - Entertaining - 2 Answers - Comments
A. probably one can, there is not a lot of cream in those cans
Answered by jessica b - Thu May 15 21:46:20 2008
How to keep sour cream from breaking up?
Q. I have a jello salad that calls for making 1/2 of the jello, spreading a layer of sour cream after it is set. Then you add the other 1/2 of the jello atop and let harden. The new problem I am encountering is that bits of the sour cream rise and it's unsightly. I drain the sour cream first, as well. I should have mentioned that the second bunch of jello is room temperature and I spread it on ever so carefully.
Asked by Jane P - Mon Sep 7 13:11:17 2009 - Cooking & Recipes - 1 Answers - Comments
A. Make sure 2nd layer of jello isn't too hot when pouring it over - maybe even allow it to cool and start jelling before adding it. Or maybe try a different brand or fat-level sour ceam?
Answered by Bubblephage - Mon Sep 7 13:46:36 2009
Q. I have a jello salad that calls for making 1/2 of the jello, spreading a layer of sour cream after it is set. Then you add the other 1/2 of the jello atop and let harden. The new problem I am encountering is that bits of the sour cream rise and it's unsightly. I drain the sour cream first, as well. I should have mentioned that the second bunch of jello is room temperature and I spread it on ever so carefully.
Asked by Jane P - Mon Sep 7 13:11:17 2009 - Cooking & Recipes - 1 Answers - Comments
A. Make sure 2nd layer of jello isn't too hot when pouring it over - maybe even allow it to cool and start jelling before adding it. Or maybe try a different brand or fat-level sour ceam?
Answered by Bubblephage - Mon Sep 7 13:46:36 2009
Why is my whipped cream not white like the stuff from cans?
Q. I buy liquid cream and whip it using a beater, the colour of the cream is never "white" like the whipped cream you get out of a can. Why is that? Is there anything I can add to it to make it white? I really want to make a cake with that professional finish of "white" cream. Please help. Many thanks in advance.
Asked by InForm - Sun Dec 16 22:35:34 2007 - Cooking & Recipes - 11 Answers - Comments
A. because you are making real whipped cream not an artificial product containing bleaches among other things to make it white
Answered by Ivanhoe Fats - Sun Dec 16 22:43:40 2007
Q. I buy liquid cream and whip it using a beater, the colour of the cream is never "white" like the whipped cream you get out of a can. Why is that? Is there anything I can add to it to make it white? I really want to make a cake with that professional finish of "white" cream. Please help. Many thanks in advance.
Asked by InForm - Sun Dec 16 22:35:34 2007 - Cooking & Recipes - 11 Answers - Comments
A. because you are making real whipped cream not an artificial product containing bleaches among other things to make it white
Answered by Ivanhoe Fats - Sun Dec 16 22:43:40 2007
What ice cream flavors complement a chocolate brownie best?
Q. I'm looking for ice cream flavors to serve with my brownies. I've already seen mint pairings, but I cannot even entertain mint ice cream...I'm really not a fan. :( Any suggestions for ice cream flavors, other than mint, that I can pair with brownies? Than you for the suggestions!
Asked by Macme - Sun Jun 6 22:19:48 2010 - Other - Food & Drink - 7 Answers - Comments
A. Vanilla ( for the most part) Chocolate Rocky Road Double Fudge Chocolate Cookies and Cream Butter Pecan Peanut Butter and Chocolate Yummm :).
Answered by Watchulookinat? - Sun Jun 6 22:27:24 2010
Q. I'm looking for ice cream flavors to serve with my brownies. I've already seen mint pairings, but I cannot even entertain mint ice cream...I'm really not a fan. :( Any suggestions for ice cream flavors, other than mint, that I can pair with brownies? Than you for the suggestions!
Asked by Macme - Sun Jun 6 22:19:48 2010 - Other - Food & Drink - 7 Answers - Comments
A. Vanilla ( for the most part) Chocolate Rocky Road Double Fudge Chocolate Cookies and Cream Butter Pecan Peanut Butter and Chocolate Yummm :).
Answered by Watchulookinat? - Sun Jun 6 22:27:24 2010
What is the difference between bavarian cream and pastry cream?
Q. I believe they are the same filling, I know Bavarian cream is usually in a donut, and pastry cream can also be used in eclairs and cream puffs etc. as well. Just not sure if there is a difference so if anyone can help me out with this question I would greatly appreciate it thanks.
Asked by Chris - Thu Dec 23 22:06:36 2010 - Non-Alcoholic Drinks - 1 Answers - Comments
A. bavarian cream uses gelatin to thicken and thus does not pipe smoothly, not so good for eclairs
Answered by Mr Poopyhead - Fri Dec 24 19:26:49 2010
Q. I believe they are the same filling, I know Bavarian cream is usually in a donut, and pastry cream can also be used in eclairs and cream puffs etc. as well. Just not sure if there is a difference so if anyone can help me out with this question I would greatly appreciate it thanks.
Asked by Chris - Thu Dec 23 22:06:36 2010 - Non-Alcoholic Drinks - 1 Answers - Comments
A. bavarian cream uses gelatin to thicken and thus does not pipe smoothly, not so good for eclairs
Answered by Mr Poopyhead - Fri Dec 24 19:26:49 2010
Does hemorrhoid cream work on getting rid of eye bags and under eye circles?
Q. I heard that some ingredients in the cream that was proven to get eye bags and circles away have been taken out of the new formula. So does that mean that the new cream doesn't work for eyes anymore?
Asked by cyneburg - Tue Jan 29 02:28:40 2008 - Other - Skin & Body - 7 Answers - Comments
A. Ok someone says it works. But why hemorrhoid cream??? Just the idea of it makes me queasy.
Answered by Holden [ThumbZUP] tRoLL PaTrOL - Tue Jan 29 02:36:30 2008
Q. I heard that some ingredients in the cream that was proven to get eye bags and circles away have been taken out of the new formula. So does that mean that the new cream doesn't work for eyes anymore?
Asked by cyneburg - Tue Jan 29 02:28:40 2008 - Other - Skin & Body - 7 Answers - Comments
A. Ok someone says it works. But why hemorrhoid cream??? Just the idea of it makes me queasy.
Answered by Holden [ThumbZUP] tRoLL PaTrOL - Tue Jan 29 02:36:30 2008
How do I make ice cream without an ice Cream maker or egg yolks?
Q. I'm too lazy to separate/buy egg yolks. I also lack an ice cream maker! Can someone please give me a delicious/amazi ng and detailed ice cream recipe which I can use for vanilla ice cream? thanks in advance!
Asked by rollingballs92 - Sun Jun 1 12:26:24 2008 - Cooking & Recipes - 8 Answers - Comments
A. 1 tablespoon sugar 1/2 cup milk or half & half 1/4 teaspoon vanilla 6 tablespoons rock salt 1 pint size Ziploc plastic bag 1 gallon size Ziploc plastic bag Ice cubes How to make it: Fill the large bag half full of ice, and add the rock salt. Seal the bag. Put milk, vanilla, and sugar into the small bag, and seal it. Place the small bag inside the large one and seal. Shake until mixture is ice cream, about 5 minutes.
Answered by Mariah - Sun Jun 1 12:43:06 2008
Q. I'm too lazy to separate/buy egg yolks. I also lack an ice cream maker! Can someone please give me a delicious/amazi ng and detailed ice cream recipe which I can use for vanilla ice cream? thanks in advance!
Asked by rollingballs92 - Sun Jun 1 12:26:24 2008 - Cooking & Recipes - 8 Answers - Comments
A. 1 tablespoon sugar 1/2 cup milk or half & half 1/4 teaspoon vanilla 6 tablespoons rock salt 1 pint size Ziploc plastic bag 1 gallon size Ziploc plastic bag Ice cubes How to make it: Fill the large bag half full of ice, and add the rock salt. Seal the bag. Put milk, vanilla, and sugar into the small bag, and seal it. Place the small bag inside the large one and seal. Shake until mixture is ice cream, about 5 minutes.
Answered by Mariah - Sun Jun 1 12:43:06 2008
Why does my ice cream always turn out like frozen whipped cream?
Q. My ice cream always turns out fluffy and whipped in my ice cream maker. It doesn't freeze well and doesn't have a dense texture to it. I am using an electric ice cream maker. Has anyone else run into this problem or does someone know how to fix it? I am using an electric ice cream maker, with 1 quart of capacity. I am using 2 cups heavy cream and 1 cup whole milk. The ingredients are think enough, but how do I prevent it from whipping?
Asked by Bryce B - Fri Sep 26 02:04:42 2008 - Cooking & Recipes - 4 Answers - 1 Comments
A. It sounds to me like too much air is being whipped into the ice cream or you are using ingredients without an appropriate cream content. The heavier your milk, the heavier the ice cream. skim milk, 2 percent, etc. will make light ice cream. You want Heavy whipping cream, Evaporated milk or whole milk as the base. Also, I have heard a friend complain that the pre packaged ice cream "mixes" that she has used in her electric ice cream maker really sucked. She thought it was not ice creamy like at all and in fact tasted like sweetened air. Try some old fashioned recipes like in a good OLD cook book, or look up some old fashioned recipes on the internet. Here are some tips: Hints for Making Better Ice Cream The consistency of ice… [cont.]
Answered by blakta2 - Fri Sep 26 02:33:25 2008
Q. My ice cream always turns out fluffy and whipped in my ice cream maker. It doesn't freeze well and doesn't have a dense texture to it. I am using an electric ice cream maker. Has anyone else run into this problem or does someone know how to fix it? I am using an electric ice cream maker, with 1 quart of capacity. I am using 2 cups heavy cream and 1 cup whole milk. The ingredients are think enough, but how do I prevent it from whipping?
Asked by Bryce B - Fri Sep 26 02:04:42 2008 - Cooking & Recipes - 4 Answers - 1 Comments
A. It sounds to me like too much air is being whipped into the ice cream or you are using ingredients without an appropriate cream content. The heavier your milk, the heavier the ice cream. skim milk, 2 percent, etc. will make light ice cream. You want Heavy whipping cream, Evaporated milk or whole milk as the base. Also, I have heard a friend complain that the pre packaged ice cream "mixes" that she has used in her electric ice cream maker really sucked. She thought it was not ice creamy like at all and in fact tasted like sweetened air. Try some old fashioned recipes like in a good OLD cook book, or look up some old fashioned recipes on the internet. Here are some tips: Hints for Making Better Ice Cream The consistency of ice… [cont.]
Answered by blakta2 - Fri Sep 26 02:33:25 2008
What is the best shaving cream and moisturizer for a man's face?
Q. I would like to know from other men what shaving creams and moisturizer's work the best. Please don't tell me what to look for as in, in ingredients but I would like to know from people's previous experiences with shaving creams and moisturizers. What works really well for you guys? Note: I meant shaving cream as in the gel and cream not just the gel. Thank you.
Asked by CR7 - Thu May 28 17:43:09 2009 - Other - Skin & Body - 3 Answers - Comments
A. I have a sensitive fair skin and suffered a lot from razor burn. And I found that chemical ingredients in all shaving products and moisturizer products were very skin harming and irritating. Problem was solved when I first thoroughly massaged olive oil into skin and then applied a thick body lotion (Lubriderm is good) on top of the oil - then shaved. I now get the perfect shave and no matter how close I get no razor burn or any kind of irritation. The oil is a perfect moisturizer and has greatly benefited my skin. I do not need or use any after shave product..
Answered by Mukunda M - Sat May 30 10:15:27 2009
Q. I would like to know from other men what shaving creams and moisturizer's work the best. Please don't tell me what to look for as in, in ingredients but I would like to know from people's previous experiences with shaving creams and moisturizers. What works really well for you guys? Note: I meant shaving cream as in the gel and cream not just the gel. Thank you.
Asked by CR7 - Thu May 28 17:43:09 2009 - Other - Skin & Body - 3 Answers - Comments
A. I have a sensitive fair skin and suffered a lot from razor burn. And I found that chemical ingredients in all shaving products and moisturizer products were very skin harming and irritating. Problem was solved when I first thoroughly massaged olive oil into skin and then applied a thick body lotion (Lubriderm is good) on top of the oil - then shaved. I now get the perfect shave and no matter how close I get no razor burn or any kind of irritation. The oil is a perfect moisturizer and has greatly benefited my skin. I do not need or use any after shave product..
Answered by Mukunda M - Sat May 30 10:15:27 2009
When do I use which type of cream for cooking?
Q. Why is there normal cream and then thickened cream? when do I use which? (eg. baking, cooking, pour on dessert, whipping) Why is it that there is like 6 brands of thickened cream in my supermarket, but only 2 brands of cream (is thickened cream more versatile and therefore a bigger market for it?) If I substitute cream with lite cream (or thickened cream with lite thickened cream), do I have to make any adjustments to the recipe?
Asked by LokLok - Wed May 7 06:56:50 2008 - Cooking & Recipes - 2 Answers - Comments
A. In England we have 3 types of cream - the single a thin cream used for pouring or in your coffee - no good for cooking with as it splits - i think its your normal. Then we have double cream, really think and fattening but great for whipping and for cooking with as it holds it own. and whipping slightly thinner but still thick used for whipping and in sauces. So I would say your thick cream is good fro whipping and sauces. I think cookeryclub has an American food term translation chart!
Answered by Digby - Wed May 7 08:22:16 2008
Q. Why is there normal cream and then thickened cream? when do I use which? (eg. baking, cooking, pour on dessert, whipping) Why is it that there is like 6 brands of thickened cream in my supermarket, but only 2 brands of cream (is thickened cream more versatile and therefore a bigger market for it?) If I substitute cream with lite cream (or thickened cream with lite thickened cream), do I have to make any adjustments to the recipe?
Asked by LokLok - Wed May 7 06:56:50 2008 - Cooking & Recipes - 2 Answers - Comments
A. In England we have 3 types of cream - the single a thin cream used for pouring or in your coffee - no good for cooking with as it splits - i think its your normal. Then we have double cream, really think and fattening but great for whipping and for cooking with as it holds it own. and whipping slightly thinner but still thick used for whipping and in sauces. So I would say your thick cream is good fro whipping and sauces. I think cookeryclub has an American food term translation chart!
Answered by Digby - Wed May 7 08:22:16 2008
Can i use single cream instead of double cream in a chocolate Tart?
Q. I am trying to make a nice Tarte au Chocolat but I live in a very small village that does not seem to sell Double cream and it is a few more days until I make the drive to the big supermarket so I was just wondering if single cream would work instead?! Thanks! FYI, cakes are not just for "fatties" as you put it. I am actually underweight as it happens and eat plenty of apples thanks very much! People can enjoy a treat now and again!
Asked by Hannah Spanner - Fri Oct 8 08:37:23 2010 - Cooking & Recipes - 6 Answers - Comments
A. Hannah, wow, stop, don't let one get you hiped. Eagle Eye is about correct, we have used normal cream ourselves when we have baked, and there wasn't that great a difference if any.
Answered by C.M. C - Fri Oct 8 10:57:23 2010
Q. I am trying to make a nice Tarte au Chocolat but I live in a very small village that does not seem to sell Double cream and it is a few more days until I make the drive to the big supermarket so I was just wondering if single cream would work instead?! Thanks! FYI, cakes are not just for "fatties" as you put it. I am actually underweight as it happens and eat plenty of apples thanks very much! People can enjoy a treat now and again!
Asked by Hannah Spanner - Fri Oct 8 08:37:23 2010 - Cooking & Recipes - 6 Answers - Comments
A. Hannah, wow, stop, don't let one get you hiped. Eagle Eye is about correct, we have used normal cream ourselves when we have baked, and there wasn't that great a difference if any.
Answered by C.M. C - Fri Oct 8 10:57:23 2010
What's the difference between cream cheese and curd cheese? How to make cream/curd cheese at home?
Q. I was wondering if there is any difference between cream and curd cheese!Some recipes mention cream cheese and some require curd cheese. Is there any difference at all. Please can someone tell mehow to make them at home? I thought cream cheese was made using thick cream and culture and then separated from whey. but when i tried it out at home, it turned into butter. i never realized that and it completely ruined my "key lime cheesecake"...p lease help!!!
Asked by Shotokan - Wed Jun 20 04:02:33 2007 - Cooking & Recipes - 3 Answers - Comments
A. Curd cheese has different meanings depending on where you are. Curd cheese is similar to cream cheese but with a lower fat content and it, like cottage cheese, has had a lactic starter added. This gives it a light acidity and a light flavour, colour and texture. It is sometimes called medium-fat soft cheese. I like it best of all for cheesecakes because it gives them a lighter flavour and texture, as you will discover if you make the Curd Cheesecake with Greek Yoghurt That said, in Canada (specifically Quebec) Curd Cheese is large cheese curds from cheddar, before it's been pressed. It's sold loose in bags with a bit of whey in the bottom of the bag, so you know it's fresh. It squeaks when you bite it. We use it in poutine and on hot… [cont.]
Answered by RanaBanana - Wed Jun 20 06:53:45 2007
Q. I was wondering if there is any difference between cream and curd cheese!Some recipes mention cream cheese and some require curd cheese. Is there any difference at all. Please can someone tell mehow to make them at home? I thought cream cheese was made using thick cream and culture and then separated from whey. but when i tried it out at home, it turned into butter. i never realized that and it completely ruined my "key lime cheesecake"...p lease help!!!
Asked by Shotokan - Wed Jun 20 04:02:33 2007 - Cooking & Recipes - 3 Answers - Comments
A. Curd cheese has different meanings depending on where you are. Curd cheese is similar to cream cheese but with a lower fat content and it, like cottage cheese, has had a lactic starter added. This gives it a light acidity and a light flavour, colour and texture. It is sometimes called medium-fat soft cheese. I like it best of all for cheesecakes because it gives them a lighter flavour and texture, as you will discover if you make the Curd Cheesecake with Greek Yoghurt That said, in Canada (specifically Quebec) Curd Cheese is large cheese curds from cheddar, before it's been pressed. It's sold loose in bags with a bit of whey in the bottom of the bag, so you know it's fresh. It squeaks when you bite it. We use it in poutine and on hot… [cont.]
Answered by RanaBanana - Wed Jun 20 06:53:45 2007
How does cream of tartar accomplish its purpose in baking powder?
Q. Baking powder consists of a mixture of baking soda and a substance such as cream of tartar. In the production of carbon dioxide gas, baking powder acts differently from baking soda. When water is added to baking soda, it just dissolves. But when water is added to baking powder, carbon dioxide gas is produced. What's the purpose of cream of tartar & how does it accomplish it's purpose?
Asked by CHELSEA_JORDAN - Fri Nov 6 01:19:16 2009 - Chemistry - 1 Answers - Comments
A. Cream of tartar is an acidic compound. It is the mono-potassium salt of tartaric acid, which has two acidic protons. The second acidic proton can still react with the baking soda (sodium bicarbonate) to produce water and CO2. KHAtartrate A + Na HCO3 --> Na KAtartrate A + H2O + CO2
Answered by UC - Fri Nov 6 01:56:41 2009
Q. Baking powder consists of a mixture of baking soda and a substance such as cream of tartar. In the production of carbon dioxide gas, baking powder acts differently from baking soda. When water is added to baking soda, it just dissolves. But when water is added to baking powder, carbon dioxide gas is produced. What's the purpose of cream of tartar & how does it accomplish it's purpose?
Asked by CHELSEA_JORDAN - Fri Nov 6 01:19:16 2009 - Chemistry - 1 Answers - Comments
A. Cream of tartar is an acidic compound. It is the mono-potassium salt of tartaric acid, which has two acidic protons. The second acidic proton can still react with the baking soda (sodium bicarbonate) to produce water and CO2. KHAtartrate A + Na HCO3 --> Na KAtartrate A + H2O + CO2
Answered by UC - Fri Nov 6 01:56:41 2009
From Yahoo Answer Search: 'cream'
Mon Jul 25 03:56:46 2011
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We All Scream for Ice Cream !
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Mon, 06 Sep 2010 04:35:55 GMT+00:00
, sans the screams NorthJersey.com Lexi Azoulay and Kristen Graf enjoy some frozen delights during the West Milford Township Public Library's ice cream social to celebrate the conclusion of ...
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Cream is a dairy product that is composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, over time, the lighter fat rises to the top. In the industrial production of cream this process is accelerated by using centrifuges called "separators". In many countries, cream is sold in several grades depending on the total butterfat content. Cream can be dried to a powder for shipment to distant markets.
Noun
cream (plural creams)- The butterfat/milkfat part of milk which rises to the top; this part when separated from the remainder.
- Take 100 ml of cream and 50 grams of sugar …
- (standard of identity, US) The liquid separated from milk, possibly with certain other milk products added, and with at least eighteen percent of it milkfat.
- (standard of identity, UK) The liquid separated from milk containing at least 18 percent milkfat (48% for double cream).
- A yellowish white colour; the colour of cream.
- cream colour:
- (informal) Frosting, custard, creamer, or another substance similar to the oily part of milk or to whipped cream.
- 2004, Joey Green, Joey Green's Incredible Country Store, Rodale, ISBN 1579548482, page 267:
- Originally the cream filling in Oreo cookies was made with pork lard.
- 2004, Joey Green, Joey Green's Incredible Country Store, Rodale, ISBN 1579548482, page 267:
- (figuratively) The best part of something.
- The cream of the crop.
- (medicine) A viscous aqueous oil/fat emulsion with a medicament added, used to apply that medicament to the skin. (compare with ointment)
- You look really sunburnt; you should apply some cream.
- (vulgar, slang) Semen.
- 2001, Darwin Porter, Hollywood’s Silent Closet: The Lusty Saga of America’s First Star F*#%er!! (novel), Blood Moon Productions, Ltd., ISBN 0-9668030-2-7, page 155,
- He rode me for ten—or was it fifteen?—minutes before one final fuckthrust that filled me completely with his cream.
- 2003, Dominique Adair, “Two Days, Three Nights” in Tied with a Bow, Ellora’s Cave Publishing, ISBN 1843607433, page 74,
- He tucked his cock into his pants before rubbing his cream into her breasts in slow, teasing strokes.
- 2004, Art Wiederhold, Wild Flowers, iUniverse, ISBN 0595317898, page 158,
- When he did come, he spurted his cream all over the front of Rosalee’s T-shirt and neck.
- 2001, Darwin Porter, Hollywood’s Silent Closet: The Lusty Saga of America’s First Star F*#%er!! (novel), Blood Moon Productions, Ltd., ISBN 0-9668030-2-7, page 155,
- (obsolete) The chrism or consecrated oil used in anointing ceremonies.
- 1485, Sir Thomas Malory, Le MOrte Darthur, Book V:
- there shall never harlot have happe, by the helpe of Oure Lord, to kylle a crowned Kynge that with Creyme is anoynted.
- 1485, Sir Thomas Malory, Le MOrte Darthur, Book V:
- Cream-coloured; having a yellowish white colour.
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Tue, 22 Jun 2010 12:44:54 PDT
Ludo wants it with whipped cream on it. Call your favorite radio station and request this song!! i want it with whipped cream on it baby, GIMME ... youtube.com.
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