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Whipping the Cream
Whipping the Cream Part of culinary training is to learn about the different foods and products used in the preparation of a dish. Cream a form of milk is an important contributor to may of the classic dishes. It is not unusual to use milk in place of cream but the richness and velvety texture that cream brings to a dish would be lost.
Cream is available in three market grades. The name of the grade indicates the butterfat of the cream. The highest butterfat cream is heavy whipping cream with a butterfat content of 36% to 40%. Light whipping cream contains a butterfat content of 30% to 36%. Light cream is the lowest butterfat content of 18% to 30%. Each cream has a different viscosity and will determine the uses that you might choose in the preparation of your culinary dishes. Heavy whipping cream is our focus here. Often used as a topping or as an ingredient in dishes, whipping cream's butterfat is what creates the support structure for the stable foam created from the whipping process. There are many methods to achieve this foam and each chef or cook will have their preference; be it a copper bowl with a whisk or an electric beater. While it is possible to whip creams with less butterfat, they will have little stability and will fall apart quickly. To properly whip heavy whipping cream and gain excellent stability employ the following processes: Have all your equipment and cream as cool as possible. You can even place the equipment in the freezer until ready to use. I do not suggest that you put the cream in the freezer. You might wind up with ice cream. Sugar can be added to the whipped cream only after the cream has achieved the desired structure needed for the preparation of your dish. This will sweeten the cream, add calories and may be harmful to individuals with diabetes. Care should be used in the decision of using sugar and the amount. If you need to use sugar, then powdered sugar is preferred, because it has less effect on the stability of the whipped product. Our pastry chef use to say, "When it's done, it's done. When it's butter your done." Yes you can whip heavy cream into butter. Whip only until the whipped cream will hold a stiff peak. A few seconds more and you need to get out bagels. Learning to whip heavy whipping cream to the proper peak may take a few trial and error attempts but look at the buttery side of this. Either you have whipped cream or butter. Both great products. Share with me at: The MUSEUM at Zazzle
http://www.zazzle.com/the_museum*/ The MUSEUM at Qassia
http://themuseum.qondio.com/*
AdSence, jGibney, Photoart, The MUSEUM, The MUSEUM Zazzle, Copywriting, Ad, Money, Travel, Art,
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This intel was contributed by The MUSEUM
The MUSEUM
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May, 2012
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