Cream is made by skimming the layer of butterfat from the top of milk before the milk is homogenized. Varieties of cream are defined by how much milk fat they contain. Creams with less fat are fine for coffee, but they can’t be heated or whipped. Cultured creams (sour cream, crème fraîche) break down when heated, and are best drizzled or dolloped after you've finished cooking a dish.
The spectrum of cream from lowest to highest butterfat content:
Half & Half: A mix of half whole milk and half cream. No whipping. No heating.
Light Cream: AKA Table Cream - Usually contains 20% milk fat. No whipping. No heating.
Crème Fraîche, Mexican Crema and Sour Cream: The cultured creams. No whipping. No heating. Cultured creams have sour undertones that differ from the silky sweetness of creams that are not cultured.
Light Whipping Cream: Has more milk fat (30-36%) than light cream. Whips into soft peaks. Heats nicely, too.
Heavy Cream (aka, Heavy Whipping Cream): 36-40% milk fat. Can be whipped into stiff peaks. Heats to a silky, rich thickness.
Recipe: Pappardelle With Creminis, Cream And Sage (Cookthink)
Recipe: Cream Of Broccoli Soup (Cookthink)
Reference: What do I do with leftover heavy cream? (Cookthink)
What's the point of resting meat before cutting it?
What's the point of resting meat before cutting it?
Letting cooked meat rest before you cut into it can be patience-trying for the hungry carnivore. But it's worth it for a number of reasons.
High heat makes muscle proteins in the meat contract, pushing juices toward the center. If you allow your meat to relax -- anywhere from 5 minutes for a steak to around 40 for a turkey -- liquid that has been pushed out of tightened meat cells is able to circulate and be reabsorbed, making the meat more tender. This also means the juice will stay in the meat, not run all over your cutting board or plate. It also helps even out the temperature of the meat.
Remove your cooked meat and place it on a wooden cutting board (or, as some chefs insist, on a wire rack above a plate to capture juices, which allows air to circulate on its underside, preventing it from becoming soggy). You can also loosely tent the meat with foil; again, be careful not to wrap it too tightly, lest you lock in the moisture and lose your crisp crust.
Note: The internal temperature of meat rises while it rests, due to the residual heat from the oven. So invest in a digital, instant-read meat thermometer and get in the habit of pulling your meat out before it's done to your liking.
Recipe: Roast Leg Of Lamb With Garlic And Rosemary (Cookthink)
Reference: Does searing meat really seal in moisture? (Cookthink)
Reference: Do I need a digital, instant-read meat thermometer? (Cookthink)
What's the point of salting meat before you cook it?
What's the point of salting meat before you cook it?
When to salt meat is a controversial topic in cooking circles.
Some claim that salting early in the cooking process dries out the meat and inhibits a crust from forming. But we agree with the early salting advocates who believe that the salt has time to penetrate the meat, tenderizing it and improving flavor, and that salt (particularly coarse salt) help form for a crisper crust.
Those concerned about their salt consumption should note that if you wait until a steak is cooked to add flavor-boosting salt, you will probably end up adding more salt than if you'd salted before cooking.
An old chef's trick is to salt meat early, wrap it in plastic and refrigerate it for up to a few days before cooking. When you cook the meat, its texture will be improved by the tenderizing action of the salt.
Also, note that pork can take about the double amount of salt that you would use for other meats. If you have a mediocre pork loin, for example, double salt it, let it rest in the refrigerator until you are ready to cook it, then rinse off the excess salt and pat dry before cooking. It works like a charm.
What is the difference between stock and broth?
What is the difference between stock and broth?
The two terms are often used interchangeably but retain an aura of cloudiness like the unskimmed foam on a simmering pot of stock or broth.
Stock is the strained liquid that you get once you've cooked various meat, poultry, fish or seafood, vegetables, herbs and seasonings in water. Brown stock is made by browning bones and vegetables first in oil before adding water and/or wine to the pot.
Stock is the basis for many a soup, stew and features in many sauces, often reduced. White sauce is made from white stock made with chicken, veal or other poultry; brown sauces incorporate brown stock made from veal, beef or poultry meat and bones. A court-bouillon is also a stock. Vegetable stock is made with vegetables which may or may not have been first sautéed in oil or butter.
Broth is also the strained liquid that's left after you've cooked meat, poultry, fish or seafood, vegetables, herbs or seasonings in water. Broth is also called bouillon. Nevertheless, cubes of instant stock that is reconstituted with water as a cooking shortcut are called bouillon cubes. The liquid in a pot-au-feu is also called bouillon.
How to make a whole roasted turkey
How to make a whole roasted turkey
Roasting a whole turkey for the first time can be a little intimidating, especially if you are making it for guests for a special occasion like Thanksgiving dinner. Just follow the directions outlined in this video by Handmade TV, and you will be sure to roast a turkey worthy of everyone's approval.
what you should know
Unsalted butter is always equally unsalted, but salted butter is never quite salted the same.
The NaCl uncertainty is the main reason we prefer to use unsalted butter when we cook. Often that salt can subdue the sweet flavor of butter. (Unsalted butter is often labeled as "sweet butter.")
salt conversion In most recipes, the little extra salt will go unnoticed. Still, as a general rule if a recipe calls for unsalted butter but all you've got is salted butter, cut 1/4 teaspoon of salt per stick of butter (1/2 cup) you use.
stick it up Salt acts as a preservative for butter. Tightly wrapped in foil and stored in the fridge, salted butter can last for five months, while unsalted butter lasts about three before going stale. (Spot stale butter by slicing into the stick; the outside will be darker than the inside.) Then again, many people don't store butter in the fridge to begin with.
cooking with butter Sometimes, when you want a nuttier flavor, you'll want to let the butter's foam subside. But butter has a low smoke point, so be careful using it as your cooking fat. It'll burn easily. Clarified butter, or ghee, has a higher smoke point (and also makes a tasty dipping sauce for crab, lobster and anything else).
roux-dimentary Butter forms the foundation for countless classic sauces and thickeners, including béchamel, beurre manié and roux.
what you need
Have you ever wanted to make fresh butter at home? This traditional butter churn is based on the famous Dazey churn from the early 20th century.
You can also make a small batch of butter by putting cream in a jar and shaking it for a long, long time until you've shaken it solid.
The water-cooled crock owners we know swear by the constant supply of creamy, spreadable butter they keep on their tables.
Other butter lovers who shun the refrigerator prefer the classic rectangular butter dish.
what you do
Sage and butter are absolutely delicious together. How delicious? Try this rich and pillowy tortellini with sage brown butter and parmesan to find out.
Steamy Kitchen likes to top her slow butter- braised asparagus with parmesan and sea salt. With that savory finale, you definitely don't need salted butter.
Drizzling roasted sweet potatoes with cilantro-lime butter gives them a burst of tart richness.
Salted butter might interfere with the complex sugar-spice interaction in these orange-scented popovers with cinnamon-orange honey.
These better-for-you whole-grain flapjacks from hogwash are made with quinoa, millet and flaxseed. After using butter to grease the pan, you can afford to use a little extra on the cakes themselves.
Coconut & Lime's worked out one of the fastest and tastiest cinnamon bun recipes out there.
