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 scalding milk?
What's the point of scalding milk?
Scalding milk to just beneath the boiling point used to be the best way to kill off any bacteria in the milk. Now, that's accomplished (most of the time) by pasteurization.
Many recipes for ice cream, cheese, yogurt and bread still call for scalding milk. And while there is some debate over whether or not that step is still necessary, some bakers believe that scalding the milk both dissolves yeast and helps bread to rise and gives it a finer texture.
Vanilla extract is a vanilla-flavored liquid made from vanillin, one of the organic components that creates the aroma in vanilla beans. A century ago, vanilla extract was produced in apothecary shops and taken to soothe upset stomachs. Today, it's used to flavor desserts (and has become a popular flavoring for savory dishes as well).
Pure vanilla extract is made by extracting the vanilla flavor by macerating the bean in alcohol and water. The FDA requires at least 13.35 ounces of vanilla beans per gallon of at least 35 percent alcohol (and 65 percent water). But the quality of the beans is not regulated and can vary accordingly. And even though vanilla is naturally sweet, the extract may contain added sugar, corn syrup, caramel, colorings or stabilizers.
Vanilla extract deepens with age and will hang out until you need it in a cool, dry place.
You really get what you pay for when it comes to vanilla. Beware of imitation vanilla flavoring, which is harsh-tasting and no match for the real thing.
You can make your own vanilla extract by soaking split vanilla beans in vodka or rum in a sterilized bottle and allowing it to steep in a cool, dark place for about 8 weeks, shaking it every few days.
