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Do your own Iron Chef: Cream
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Mar 25, 2022 23:22
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| # ? Jun 8, 2024 00:32 |
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Make a really big batch of carbonara with extra peas
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Mar 25, 2022 23:22
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Hey goons. Anyone try to make sugar-free ice cream? I've heard about blending artificial sweeteners to make them powdery like confectioner's sugar, and then mixing them with the milk/cream. Anyone ever tried it? What did you use and how'd it turn out?
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Mar 25, 2022 23:31
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ninjoatse.cx posted:Hey goons. If you're really determined you might actually be better off looking into the ninja creami or something and whether people have been able to make sugar free stuff that way, since ice cream/sorbet produced that way probably shouldn't rely on sugar for texture in the same way, and it's possible you could just use high-intensity sweeteners like sucralose and still get a good result (but I haven't looked into it and i'm not sure) mystes fucked around with this message at 23:39 on Mar 25, 2022 |
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Mar 25, 2022 23:34
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The cream is obviously for 1) whipping and then topping strawberries or other fruit 2) putting in coffee (that’s right, fight me) 3) quiche Duh. Hawkperson fucked around with this message at 00:21 on Mar 26, 2022 |
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Mar 25, 2022 23:53
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Eton mess.
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Mar 25, 2022 23:58
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I mean that's really not that much cream. Just using it for tea and coffee, whipping a little, making a cream soup, getting drunk on white russians - it'll be gone in a day or two.
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Mar 26, 2022 00:18
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EightFlyingCars posted:our grocery order came with an entire litre of heavy whipping cream for some reason. what the gently caress am i gonna do with it all If you want a specific recipe suggestion, I've been meaning to make this for awhile: https://www.notanothercookingshow.tv/post/spicy-red-pepper-pasta
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Mar 26, 2022 01:01
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Scientastic posted:Make a really big batch of carbonara with extra peas i won't forget the button mushrooms either Hawkperson posted:3) quiche poo poo this is a great idea actually, i make a killer spinach quiche
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Mar 26, 2022 05:21
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Make scones. Lots of scones.
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Mar 26, 2022 05:22
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Scientastic posted:Make a really big batch of carbonara with extra peas This is amazing
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Mar 26, 2022 05:23
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Doom Rooster posted:Make scones. Lots of scones. oh duh! of course! this is gonna go great with the saskatoonberry jam we got too. i got so much baking ahead of me this weekend
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Mar 26, 2022 06:00
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Mr. Wiggles posted:using it for tea WHAT
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Mar 26, 2022 07:28
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This site's the best because I can go to one bookmarked thread and people are complaining about the cost of insulin then I click the next bookmarked thread and people are claiming that a liter of whipping cream isn't that much.
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Mar 26, 2022 09:31
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Scientastic posted:WHAT 
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Mar 26, 2022 09:36
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VelociBacon posted:This site's the best because I can go to one bookmarked thread and people are complaining about the cost of insulin then I click the next bookmarked thread and people are claiming that a liter of whipping cream isn't that much. Well, cream is fatty but pretty low carb so you’d need barely any insulin for it. 
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Mar 26, 2022 12:04
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Is celery salt a prominent flavor in old bay seasoning? I tried it for the first time just today and there's this strong (sort of bitter-adjacent) flavor in it that I do not recognize. I've also never had celery salt. So I'm wondering if that's the thing or if it's just a combination of flavors coming together in an unusual way for me.
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Mar 26, 2022 12:42
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Phigs posted:Is celery salt a prominent flavor in old bay seasoning? I tried it for the first time just today and there's this strong (sort of bitter-adjacent) flavor in it that I do not recognize. I've also never had celery salt. So I'm wondering if that's the thing or if it's just a combination of flavors coming together in an unusual way for me. yep, it is
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Mar 26, 2022 13:47
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Scientastic posted:WHAT A cup of really strong Yorkshire tea with a little bit of cream is really luxurious. Also works well in strong chai masala or in some of the spicier rooiboos things from South Africa.
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Mar 26, 2022 16:40
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EightFlyingCars posted:oh duh! of course! this is gonna go great with the saskatoonberry jam we got too. i got so much baking ahead of me this weekend Also now I want pick up a litre of cream and go hog wild and find out how long it would last. As has been suggested, probably a couple of days at most.
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Mar 27, 2022 10:04
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So we've bought crab to cook at home, and one thing that always gets me with cooking crab at home is the tomalley. There's all sorts of calls to save the tomalley, either for the dish itself or other uses later. But having now cooked it at home it never seems to all that usable or saveable? I never see anything super distinct. There's often what looks like it might be it in color, but it's never very solid or scoopable, it just looks like a liquid. Is there a better way to use/save the tomalley that I'm missing? Is it worth it?
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Mar 28, 2022 00:49
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I always just ate it in the process of eating crab. Would dip bits of the meat into it.
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Mar 28, 2022 01:22
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Leraika posted:Seconding soup Also works for making mashed potatoes. Which is tbf sort of potato soup adjacent.
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Mar 28, 2022 14:03
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Mr. Wiggles posted:I mean that's really not that much cream. Just using it for tea 
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Mar 28, 2022 15:16
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Cream in a nice strong Assam or some earl grey is delicious, so there
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Mar 28, 2022 17:13
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Mr. Wiggles posted:I mean that's really not that much cream. Just using it for tea and coffee, whipping a little, making a cream soup, getting drunk on white russians - it'll be gone in a day or two. Is that what they mean when they serve a 'cream tea'?
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Mar 28, 2022 17:24
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People do pretty disgusting things with dairy and tea. Like condensed milk tea, yuk
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Mar 28, 2022 18:13
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Carillon posted:Is that what they mean when they serve a 'cream tea'? In case this is not a little joke, a cream tea is basically scones with jam and clotted cream, plus tea. People get very heated over whether you should put the cream or the jam on the scone first. I have no opinion on this decision because either way, jam + cream is disgusting
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Mar 28, 2022 18:32
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Jam, then cream At least that's what Pr0k's mom always told me.
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Mar 28, 2022 18:40
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Flash Gordon Ramsay posted:Jam, then cream 
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Mar 28, 2022 19:11
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Pookah posted:I have no opinion on this decision because either way, jam + cream is disgusting WHAT THE gently caress Cream teas are amazing, I am honestly at a complete as to how any human being can hold this completely aberrant opinion
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Mar 28, 2022 19:35
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I've never seen cream near tea. I'm from Italian/German background living in Canada. Maybe in the UK cream tea is popular?
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Mar 28, 2022 19:48
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Scientastic posted:WHAT THE gently caress They make me throw up 100% of the time. It's super weird, I have pretty much no other food reactions bar this one. Cream plus jam = barf.
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Mar 28, 2022 19:49
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Lots of bad teapinions itt. Vietnamese coffee and milk teas are delicious, so is cream tea, so is cream in tea. Also it goes clotted cream, THEN jam on the scone. You wouldn’t put butter on top of your jam on toast, would you?
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Mar 28, 2022 19:51
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Pookah posted:They make me throw up 100% of the time. It's super weird, I have pretty much no other food reactions bar this one. That sucks. There’s some sort of herb or something that oldass dumpy italian restaurants use a lot of because even sitting down in a place like that will usually make me barf from the smell. I have no idea what it is - oregano or basil or something - because I otherwise make and eat italian food just fine
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Mar 28, 2022 19:52
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Scientastic posted:WHAT THE gently caress I didn’t even comment on it as it wasn’t worth dignifying. Just let people have their bizarre and frankly wrong opinions: more cream tea for the rest of us.
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Mar 28, 2022 19:57
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Hawkperson posted:Also it goes clotted cream, THEN jam on the scone. You wouldn’t put butter on top of your jam on toast, would you?  It’s jam then cream You wouldn’t put butter on top of your jam, but the important thing you’ve forgotten is… clotted cream isn’t butter
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Mar 28, 2022 19:57
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Scientastic posted:
The rule is clearly dairy then fruit 
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Mar 28, 2022 19:59
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Tell that to whipped cream
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Mar 28, 2022 20:04
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| # ? Jun 8, 2024 00:32 |
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The guideline is hardest to spread first, so your subsequent layers don't fudge your distribution on earlier layers If you have similarly spreadable layers you can use other parameters at your discretion, though some breakfast & teatime auditors can give you a hard time so make sure you know your rules and regs
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Mar 28, 2022 20:09
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