cream, cream, cream.
Aug 3rd 2009, 4:35 pm
#16
Maño-Americano
Joined: Apr 2003
Location: In the heart of the Ozarks
Posts: 10,216
Re: cream, cream, cream.
If there is a Mexican grocery, try looking for 'crema' or 'crema espesa'
Aug 3rd 2009, 5:39 pm
#17
Not living a 9 to 5 life
Joined: Jun 2002
Location: North Carolina
Posts: 11,061
Re: cream, cream, cream.
yes its another one of those threads.
the best cream ive found so far is deans 'fresh' heavy cream. Its got ONE ingredient which is almost unbelievable for the USA and that is .........cream.
The labelling doesnt mention 'ultra pasteurised' so im going to guess this is flash pasteurised or similar.
it whips fine of course but as always its a rather weak affair, the 35% fat makes for a rather thin, fluffy and not especially tasty scone topping.
Has anybody actually found any fresh cream fattier than heavy cream anywhere in the US? I'm not talking those crappy little bottles of devon cream all UHT'd up. Apparently jersey cream (ie from US jersey cows) can be found rarely in some stores if you are lucky.
the best cream ive found so far is deans 'fresh' heavy cream. Its got ONE ingredient which is almost unbelievable for the USA and that is .........cream.
The labelling doesnt mention 'ultra pasteurised' so im going to guess this is flash pasteurised or similar.
it whips fine of course but as always its a rather weak affair, the 35% fat makes for a rather thin, fluffy and not especially tasty scone topping.
Has anybody actually found any fresh cream fattier than heavy cream anywhere in the US? I'm not talking those crappy little bottles of devon cream all UHT'd up. Apparently jersey cream (ie from US jersey cows) can be found rarely in some stores if you are lucky.
I suppose im just being picky, afterall i could get some cool whip......
talking food and stuff, if you are struggling to find muscovado sugar (ie some genuine raw stuff) I did find some horribly overpriced at whole foods (and it looked very good) but i found something i assume is exactly the same, its more of a south american import, its sold in big chunks, basically compressed sugar, i cant remember what its actually called in spanish, but try your local ethnic stores, they could well have it, it tastes great and makes a superb sticky toffee pudding, its also inexpensive.
talking food and stuff, if you are struggling to find muscovado sugar (ie some genuine raw stuff) I did find some horribly overpriced at whole foods (and it looked very good) but i found something i assume is exactly the same, its more of a south american import, its sold in big chunks, basically compressed sugar, i cant remember what its actually called in spanish, but try your local ethnic stores, they could well have it, it tastes great and makes a superb sticky toffee pudding, its also inexpensive.
Aug 3rd 2009, 6:00 pm
#18
BE Enthusiast
Thread Starter
Joined: Aug 2006
Location: UK to NZ to UK to Chicago.
Posts: 305
Re: cream, cream, cream.
its dark and not homogenous, very flavourful like muscovado.
im beginning to think that latin grocers could prove very useful.
Aug 4th 2009, 3:05 am
#19
BE Enthusiast
Thread Starter
Joined: Aug 2006
Location: UK to NZ to UK to Chicago.
Posts: 305
Re: cream, cream, cream.
i did read that the crema espesa isnt allowed in the USA in its real form as i think its unpasteurised although its apparently high in fat and probably is very good.
the cream i meantioned earlier that had thickened in the carton, i did have it on scones and it was like an intermediate of double and clotted cream, really good, a pity it would be difficult to 'make' when needed.
their instore breads are nice, all white but very inexpensive, big soft rolls for 40c each.
Aug 4th 2009, 4:31 am
#20
Account Closed
Joined: Jan 2006
Posts: 0
Re: cream, cream, cream.
http://www.realmilk.com/where2.html#il
You might be able to find a dairy farm in your area that may have what your looking for.
You might be able to find a dairy farm in your area that may have what your looking for.
Aug 4th 2009, 1:02 pm
#21
BE Forum Addict
Joined: Jan 2008
Location: Toasty in Texas
Posts: 4,240
Re: cream, cream, cream.
found this:
http://www.joyofbaking.com/DevonshireCream.html
if you find a dairy you could try to make your own
http://www.joyofbaking.com/DevonshireCream.html
if you find a dairy you could try to make your own
Aug 8th 2009, 5:13 pm
#22
BE Enthusiast
Thread Starter
Joined: Aug 2006
Location: UK to NZ to UK to Chicago.
Posts: 305
Re: cream, cream, cream.
that sugar you mention, ive seen it, im pretty sure its the same as what ive got although mine is in quite big blocks about 4oz each rather than the little blocks.
Aug 8th 2009, 7:42 pm
#24
Queen of my house
Joined: Aug 2007
Location: Ohio
Posts: 5,043
Re: cream, cream, cream.
Ditto. There is a jersey farm close to me but I do not go there for the cream....they have the best ice cream around!
Aug 8th 2009, 7:44 pm
#25
BE Enthusiast
Thread Starter
Joined: Aug 2006
Location: UK to NZ to UK to Chicago.
Posts: 305
Re: cream, cream, cream.
ive never actually tried cool whip but the ingredients list tells me clearly that i should never try it. despite never trying it i work on the assumption that people who use it on desserts or for dessert have been duped along the way.
Aug 8th 2009, 7:45 pm
#26
BE Enthusiast
Thread Starter
Joined: Aug 2006
Location: UK to NZ to UK to Chicago.
Posts: 305
Aug 8th 2009, 7:49 pm
#27
Queen of my house
Joined: Aug 2007
Location: Ohio
Posts: 5,043
Re: cream, cream, cream.
I don't think they've been duped....most people know it's not the real deal, but it's convenient and inexpensive so people like it. Personally, I've never known double cream being a USC and hubs has never mentioned wanting it. I use heavy cream for whipping and in my scones (no butter) and I let hubs use it in his Sunday coffee that he grinds and brews himself.
Aug 8th 2009, 8:14 pm
#29
The Unmod
Joined: Jul 2005
Location: Glen Mills, PA
Posts: 8,870
Re: cream, cream, cream.
yes its another one of those threads.
the best cream ive found so far is deans 'fresh' heavy cream. Its got ONE ingredient which is almost unbelievable for the USA and that is .........cream.
The labelling doesnt mention 'ultra pasteurised' so im going to guess this is flash pasteurised or similar.
it whips fine of course but as always its a rather weak affair, the 35% fat makes for a rather thin, fluffy and not especially tasty scone topping.
Has anybody actually found any fresh cream fattier than heavy cream anywhere in the US? I'm not talking those crappy little bottles of devon cream all UHT'd up. Apparently jersey cream (ie from US jersey cows) can be found rarely in some stores if you are lucky.
I suppose im just being picky, afterall i could get some cool whip......
talking food and stuff, if you are struggling to find muscovado sugar (ie some genuine raw stuff) I did find some horribly overpriced at whole foods (and it looked very good) but i found something i assume is exactly the same, its more of a south american import, its sold in big chunks, basically compressed sugar, i cant remember what its actually called in spanish, but try your local ethnic stores, they could well have it, it tastes great and makes a superb sticky toffee pudding, its also inexpensive.
the best cream ive found so far is deans 'fresh' heavy cream. Its got ONE ingredient which is almost unbelievable for the USA and that is .........cream.
The labelling doesnt mention 'ultra pasteurised' so im going to guess this is flash pasteurised or similar.
it whips fine of course but as always its a rather weak affair, the 35% fat makes for a rather thin, fluffy and not especially tasty scone topping.
Has anybody actually found any fresh cream fattier than heavy cream anywhere in the US? I'm not talking those crappy little bottles of devon cream all UHT'd up. Apparently jersey cream (ie from US jersey cows) can be found rarely in some stores if you are lucky.
I suppose im just being picky, afterall i could get some cool whip......
talking food and stuff, if you are struggling to find muscovado sugar (ie some genuine raw stuff) I did find some horribly overpriced at whole foods (and it looked very good) but i found something i assume is exactly the same, its more of a south american import, its sold in big chunks, basically compressed sugar, i cant remember what its actually called in spanish, but try your local ethnic stores, they could well have it, it tastes great and makes a superb sticky toffee pudding, its also inexpensive.
They must sell in your area as they have held some events near Chitown:
http://www.stonyfield.com/aboutus/events/
This picture is the old style container, but it still tells you "Cream on top".
Aug 8th 2009, 10:33 pm
#30
BE Enthusiast
Thread Starter
Joined: Aug 2006
Location: UK to NZ to UK to Chicago.
Posts: 305
Re: cream, cream, cream.
I don't think they've been duped....most people know it's not the real deal, but it's convenient and inexpensive so people like it. Personally, I've never known double cream being a USC and hubs has never mentioned wanting it. I use heavy cream for whipping and in my scones (no butter) and I let hubs use it in his Sunday coffee that he grinds and brews himself.
i still say they have been duped, the real thing actually tastes good and probably works out better value once you ignore the air and water in cool whip and thats before you get to the corn syrup.
ive got nothing against heavy cream, esp as i now know i can get thicker cream from that by letting it stand for...well, a while. its adequate for most things, just not very rich.
