Cream
Advice, Questions, and Discussions about Cream
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What is "light cream"? A recipe (a vegetable side dish that's cooked) calls for it. "Light cream" isn't sold anywhere that I shop.
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I'm planning on serving this in about 5 or 6 hours. Can I make it now and chill, will it last fine?
Recipe Question For: Cherry Brown Sugar Fool with Honey Almonds -
A question about a recipe: Mussels for One (or Two)
Recipe Question For: Mussels for One (or Two) -
Recipe uses 1/2 $ 1/2 plus 2% milk in equal parts. Is that whole milk?
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A question about a recipe: Cream Biscuits
Recipe Question For: Cream Biscuits -
Partially frozen cream
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Freezing half&half or cream?
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Has anyone had luck separating cream from fresh raw milk?? (I mean really separating, for making whipped cream)
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does the kind (brand?) of milk matter when making ricotta?
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Snow day in Boston! Making potato leek soup and don't have any cream or sour cream. Which is better substitute: 2% Greek yogurt or soft goat...
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The ''use by' date was imminent so I put the unopened double cream tub in the freezer as I can't bear waste - does any one know how it will...
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If I blend Marinara sauce and then add some cream will that make a decent tomato soup?
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Help. I have a pint and a half of double cream to use. Says it can't be frozen? What can I do with it??!
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How long can I keep pastry cream in the fridge before using?
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