[net.cooks] heavy cream

evans (03/09/83)

	The key to the "richness" of cream is its butterfat content.
This tends to be around 35% for heavy cream in the US (regulated by
local laws). It turns out that for certain types of creations (mousse,
extremely rich ice creams, etc.), 35% is not enough and one has to
look for something richer.

	There is a gadget called the Bel fresh cream maker that enables
you to make the stuff that yu need. You melt unsalted butter, mix it
with warm whole milk, and force the mixture through a group of small
holes to homogenise it. One can simulate normal store-bought whipping
cream with a 4:3 mixture of milk and butter. For a recent experiment
I went to a 4:6 mixture -- the stuff was fantastic.

	There may be several variations of the device (check places
like Zabars)... I found mine for $20 -$25 at:

		Finesse Limited
		Box 734
		Carmel Valley, Ca.
		93924

	By the way, I can only find "ultrapasteurized" cream in the
stores these days. This process is carried out at very high temperatures
in insure a long shelf life, but the flavor of the product suffers.


				Steve Crandall
				mhuxt!evans

odell (03/16/83)

Joanne,

Try devon cream. If your receipe says to whip the cream, I don't know
if devon cream will work. You should be able to buy this type of cream
in a deli. It comes in a bottle and is very thick. Nestle's make a 
similiar cream in a can but I don't buy nestle's products so I can't
say what it is like.

This is being posted to the net because !harpo doesn't pass anything
along.......hint hint !harpo...