Re: Cooking in Hungary
 

I bought this in Lidl today. It's quite thin so it is only like single cream but it tastes like cream when poured on my Danish pastry:
http://img.photobucket.com/albums/10...m/P1010265.jpg

Re: Cooking in Hungary
 

Thank you for that, a picture is worth more than words. If someone comes across anything resembling double cream, would be interesting. A coffee cream by the fire on those winter nights......bliss.
One more thing while we're on dairy, they show milk in degrees of fat. Which is equivalent to full pasteurised, semi skimmed and skimmed?

Re: Cooking in Hungary
 

Thanks fidbosa, what does it say on the top of the lid?

Re: Cooking in Hungary
 

It says "Smietanka Habtejszin". I think it might be in Polish though!

Re: Cooking in Hungary
 

Think it is a coffee cream, hence Bronty's reference to coffee. So am I right in thinking it is a sweetened cream used in cooking and can be used as a pouring cream? Would love to find actual single and double cream :(

We use this as double cream:
http://britishexpats.com/photopost/data/500/cream.jpg

You need to shake the carton well and it is then a cross between single and double but does have the fresh cream taste. It can be whisked but as I mentioned before, it splits easily so a charger would be a great piece of equipment to have in the kitchen. Apparently, it can be kept in the fridge for 2-3 weeks in the charger.

Re: Cooking in Hungary
 

Now this is what I call info, and thank you both. Exactly the answers I have been looking for. For the small amount of time I have free when I am there it is difficult to find everything that comes to mind, and believe me I have forgotten what I have gone into shops for, sometimes.
It's a start, more info about milk please? Showing my ignorance I know. It's a long time since I spent lengthy stays there, and availabiltiy of many items we are used to are constantly changing. But better from those who have experienced all this and are already there. Thank you in advance.

Re: Cooking in Hungary
 

We get 1.5 which, in our opinion, tastes similar to semi-skimmed. So below this would be skimmed and above full fat.

Re: Cooking in Hungary
 

I have seen so many, when I thought I knew, I see another with even higher fat and it throws a spanner in the works. What is the equivalent to plain old full fat pastuerised milk , like home - blue top?

Re: Cooking in Hungary
 

Hi folks, Paul mentioned about fire pit and bogracs, found this site http://outdoor-kitchen.biz/
after wondering what a bogracs was.

Looking forward to our visit soon

Michael

Re: Cooking in Hungary
 

@bronty

Had the same problem here when I first came.

3.5% is basically full fat (actually, most of the time it's not "full" fat as some cream is skimmed off the top to get it down to 3.5%. If you want real milk you'll have to get it direct from the farmer or at the village market or something.)

1.5% is like semi-skimmed (which I think used to be about 1.7%, so more or less the same).

<0.5% is skimmed milk, ie. with all the flavour taken out. :)

If you want old-style pasteurised milk, you have to go to the refrigerated section - the stuff on the regular shelves (in the cartons) is ultra-pasteurised.

Hope that helps.
Mike

Re: Cooking in Hungary
 

Thanks Mike, couldn't get over all the different fat % there were. As for fresh milk, thats a non starter. Was given luke warm milk once for my cereal, I thought it had cooled down, but they said it was fresh out of the cow. I felt quite ill. It's something I can't come to terms with. Don't ask why. Ultra pasteuriesd, shot blasted, anything is fine by me.

Re: Cooking in Hungary
 

Hate the UHT milk, tastes like a horrible sweetened powdered milk mix. Fortunately, Hungary seems to sell more normal pasteurised milk than the UHT stuff as there is a good selection - in the supermarkets at least. The pasteurised here, I believe, only has three fat categories Bronty - the semi skimmed one that I buy, 1.5, the higher one which could be as Azarel says, 3.6 and a lower one which is skimmed. Though perhaps different suppliers to different retailers vary the fat content slightly?
If you want non pasteurised full cream milk, there is a woman with a stall in the Kanizsa market who sells it along with fresh eggs and chickens freshly killed and plucked that morning. Must admit, I haven't been brave enough to try and of her goods yet........

Re: Cooking in Hungary
 

I would probably go for the pasturised 3.6. As for fresh stuff in markets, I tend to give them a wide berth. I have known people who have been quite crook after buying fresh goods at markets, not demeaning fresh food in any way....however, another thing, especially - please beware of mushrooms. Every year literally hundreds of people die from poisoning. Have done since I was a child and they still do now, amazing.
Markets with animals, freshly killed, or caged up ready, is a real mega no go for me. If I end up in one by accident, I end up leaving with my eyes looking like a ferret.

Re: Cooking in Hungary
 

Rural, go back to my previous post re:cream.

I have used this lots of times and it hasn't separated or anything. I treat is as though it is double cream, certainly tastes the same to me.

It is found in the cold section near the fresh milk.:thumbsup:

Re: Cooking in Hungary
 

Do you have a photo of it? I think it's the same stuff as I use but a different brand, will give it a try as it's disheartening to make a batch of profiteroles and then have the cream split!