Ask MetaFilter questions tagged with cream

bagel w c/c issue

rudy26 — Mon, 09 Nov 2009 10:02:40 -0800

I'm thinking of putting cream cheese on bagels, wrapping them in plastic wrap and selling them. I expect to be sold out in 2-3 hours. Should I be concerned about the cream cheese going bad? Any other food safety issues?

Like buttah!

Cat Pie Hurts — Mon, 07 Sep 2009 20:05:21 -0800

I learned how to make butter today using just a glass jar, a pint of heavy cream and elbow grease! So I made some, but something strange happened along the way and I seemed to have accidentally made ricotta cheese.... I first poured the entirety of the pint into the glass jar (a clean, 16oz pickle jar). 2 minutes into the shaking, I wasn't feeling any movement in the jar, so I popped it open to find that the foam wasn't allowing for the proper amount of agitation, so I poured off half of the contents to be used later. I finished the shaking, and in 5 minutes, I had a nice amount of butter and buttermilk. Strain, rinse, strain again and butter!

I decided to use the 2nd half of the heavy cream to record a video (if you're interested, check the youtube link in my profile). Now, Since this was a half shaken batch, I was expecting some differences from the first batch. When I poured into the jar, there were some chunks (expected). After a few minutes of shaking, everything solidified! There was no buttermilk to be found. (this part isn't on the video). I opened it up, and the "butter" looked more like small, separated curds. Of course, I took a taste - not butter, but ricotta cheese!

In the end, for the sake of the video, I added buttermilk from the last batch, shook again and within a minute had buttermilk and butter again. I strained and it tasted exactly like the first batch.

I looked around, and every recipe for ricotta that I found involves cooking and an acid. There were no acids introduced to either batch. Everything was between fridge temperature and room temperature (about 68F). What happened? How the hell did I end up with cold fusion ricotta?

What flavours go with bananas?

dirtynumbangelboy — Tue, 23 Jun 2009 10:04:45 -0800

Twofer: whipped cream and bananas. Yes, this is SFW. I am making a banana mousse (amongst other things) in a few weeks for my sister's housewarming. It's a very simple recipe: whip cream, fold in pureed bananas, chill. I'm serving it with a little salted star anise caramel (brown sugar, star-anise infused butter, sea salt) which cuts nicely through the sweetness, and a sliver of banana wrapped in a wonton with black pepper and fried until crispy, which also helps cut the sweetness.

My problem is the richness. I would like to infuse the cream with something to counteract the richness of the dish (particularly since it's late July), but I have two questions:

1) The only method I know for reliably infusing cream is to bring the cream to just before a simmer with whatever is being infused into it. Will cream still whip properly if I do that and then chill before whipping? If not, is there another way to infuse cream that will work? Bear in mind I will not have access to a professional kitchen or professional-grade equipment, though shopping for unusual ingredients/additives is possible.

2) What flavour should I use? I'm usually good at flavour combinations, but this is eluding me because--no matter how much I love them--bananas do taste kind of weird.

Russian pasta?

LN — Wed, 22 Apr 2009 06:28:23 -0800

Help me find a cream-vodka pasta sauce recipe? I had a pasta dish at a restaurant a little while ago, which was really good, and am having trouble finding a recipe for it. the restaurant called it "Pasta Romanov", and it was a cream-based sauce with vodka and cracked black pepper. It didn't have tomatoes in it. It was rich-tasting, but the flavours were balanced, and I came away from the meal thinking, "mmm! I'd love to make that for a dinner party!"

I've looked online for a recipe, without much success. I've also tried adapting other cream-based sauces, but again, without success.

Has anyone run across such a sauce before, and can they point me in the direction of a good recipe for it??

Why all the shaving cream?

archaic — Mon, 13 Oct 2008 04:07:11 -0800

I was standing behind a young mother at the supermarket. Among her items I noticed about eight cans of Barbasol shaving cream. Any idea why someone would need that much shaving cream? Is there another use I don't know about?

How can I transport some tofu cream cheese across the Atlantic?

kdar — Mon, 15 Sep 2008 13:09:42 -0800

I'm looking for some advice about transporting tofu cream cheese for long distances. Specifically, on a flight across the Atlantic. I'm going to visit a couple of friends in Germany tomorrow. To thank them for their hospitality, I wanted to bring along some NYC bagels and cream cheese for breakfast. After reading about the EU's customs regulations and seeing that they don't allow milk-based imports from non-Schengen countries, I decided to bring tofu cream cheese (which I like better anyway, although it's not quite as classic) from one of the bagel stores in Williamsburg.

Basically, I want to know:
- what, if anything, needs to be done for this tofu cream cheese so that it doesn't spoil during the flight (which has a long layover in Dulles, so I can't count on it staying cool in the hold)?
- does this need to be declared?
- bonus points for advice on how to keep bagels fresh for 24 hours.

No, I'm not saying where I'm buying the bagels, because I don't want to get into a holy war.

Help my filling be less moist

merocet — Tue, 26 Aug 2008 22:49:27 -0800

Any ideas on a recipe to make a cream filling for my cookies that will approximate the texture of the filling in Carr's Ginger Lemon Cremes? The texture is the same as custard creams, and bourbons and for our American friends, Oreos. I'm looking for moist but satisfyingly solid rather than soggy. All I can manage is deliciously lemony but a bit runny.

Clapton Filter

jara1953 — Fri, 09 May 2008 08:48:26 -0800

What did Eric Clapton do to get "that" sound on Crossroads on the Wheels of Fire Album, I think he used a Les Paul and Marshalls but what was his setup? Thanks.

Cooking substitutes for heavy cream?

ShootTheMoon — Sat, 22 Mar 2008 17:18:53 -0800

Are there any cooking substitutes for heavy cream? Cooking a really tasty recipe for the girlfriend tonight. Only problem is that it calls for heavy cream to be simmered in brandy and apples. She is not a dairy person, so trying to find a good non dairy alternative. Any ideas?

I don't believe you're leaving cause me and Charles Manson like the same ice cream

samsarah — Sat, 01 Mar 2008 19:26:02 -0800

What was/is Charles Manson's favorite ice cream? The lyrics of the Tori Amos song "Tear in Your Hand" suggest that this is somewhat common knowledge, yet google has failed me. What is Charles Manson's favorite ice cream flavor?

Is congealed milk solids the norm for glass-bottle milk?

shivohum — Sun, 13 Jan 2008 18:35:07 -0800

I bought some Meadowbrook Farms whole milk in a glass bottle a couple of days ago. Expiration date: Jan 21. I noticed today when I opened it and poured milk out that some of the milk solids had congealed on the inside of the top of the neck of the glass jar (and some of that came out with the poured-out milk). Is this a sign of rottenness, or of some kind of extremely wholesome milk? I can't tell from the smell.

Handling electrolysis pain without a prescription

Anonymous — Thu, 03 Jan 2008 12:31:40 -0800

If you had electrolysis under your chin and along your jawline (or in any medium-sensitive area like that), and handled it WITHOUT any prescription medication or prescription cream, what solutions worked best for you?

hey man, how'd you make that lotion?

jadepearl — Mon, 26 Nov 2007 11:43:08 -0800

Need advice on making the ultimate moisturizer. I suffer dry skin and worse, sandal foot. You know, when you live in sandals and have chapped, rough, non-fetishizable feet. The rest of my body suffers winter skin. So, I was thinking of making my own cream using unrefined shea butter, coconut oil, cocoa butter and almond oil. First, which suppliers would you suggest; second, anyone with advice who has done this?

I know that there are many lotions out there but I want to have control and no petroleum products in my lotion/creme. I prefer organic and unrefined. Any advice, comments and sources welcome.

Winter Ice Cream Extravaganza.

hermitosis — Mon, 12 Nov 2007 12:40:05 -0800

Cold-weather ice cream suggestions/recipes? I want a whole new palette of ice cream flavors that are perfect for cold weather, use seasonal fruits/ingredients, or are perfectly (or suprisingly) paired with other cold-weather foods and beverages. Bonus points for recipes that allow me to make or blend them myself.

I'm NOT really looking for the sort of seasonal gingerbread/peppermint/pumpkin flavors that the regular brands march out over the holidays. These tend to be sticky sweet and incredibly obvious. I'd prefer complexity of flavor to mere sweetness, which is where pairings might come in handy.

This question was inspired by Vosges' Naga flavor, a curry and coconut custard, which is so buttery that it alternates between sweet and salty on the tongue. I'd love to find a way to approximate it.

Inspire, challenge, and surprise me.

How to Achieve a Clean Face and a Clean Scalp?

WCityMike — Wed, 15 Aug 2007 14:10:09 -0800

I could use some shaving tips, with regards to two specific questions: (i) how to achieve a much closer facial shave; and (ii) tips, anecdotes, etc. on headshaving. First, whenever I shave my face and neck, I always seem to leave a slight stubble behind: enough so that the skin is slightly rough to the touch, and is not colored the same as "normal" skin, but not enough that we're talking outgrown hair. In the area of where a mustache would grow, there sometimes seems to be to be stubble "coloration" without any feeling of stubble. I would instead like to have an utterly clean shave -- in other words, the shaved face resembling the coloration and texture of skin where hair does not grow. How do I go about that?

Second, I have decided I really don't care for where male pattern baldness is taking my hair, and am planning to shave my head clean at some point in the next month. I am wondering if anyone has any advice on this, or any anecdotes. Did you make the same decision? Did you regret it, or did you enjoy it? Good change in your life, or bad? If you decided to "go back," how long did it take you to regrow? How did people react? Minor or major changes in your daily routine? Etc., etc., etc. ... just looking for a primer on the experience, basically.

I'm using a Gillette Mach 3 sport razor and Barbasol aloe shaving cream.

No cream for coffee in England?

houseofdanie — Tue, 31 Jul 2007 14:17:27 -0800

My son and his father recently returned from 16 days in England with the kiddie's choir. I'm lapping up allll the details like a madwoman, but there's one thing that has me stumped. The adults report that the coffee situation was horrible. Mainly, wherever they went, they were unable to have cream (or half and half) in their coffee. Even at Starbuck's, they say, which you'd think would be annoyingly American no matter what the locale, they were able to have only milk for their coffee, and in most places, they were given skim milk. The horror!

What's up with that? Do British folks drink their coffee mainly black or with skim milk? There seems to be no shortage of dairy about, and clotted cream was everywhere, so what's the story with cream and coffee?

How does someone learn for free?

eggplantia5 — Mon, 29 Jan 2007 19:44:26 -0800

My fiance has become obsessed with making ice cream. He has been making at least 2 new (and unique) flavors of ice cream every single week since August. He keeps saying he wants to learn more about it, and is planning on taking that ice cream master class at Penn State when the time comes, but that is a whole year away. What I would like to try to do, as a gift, is arrange for him to observe a local ice-cream expert (in New York City, or within public transportation reach). I just wanted to see if the hive mind could give me some advice as to how to go about this, and if this is realistic. I suppose I could just go ahead and start making phone calls, but I'd rather be a little prepared and not sound like a complete fool. I could have sworn I have heard or seen mention of people being allowed to shadow or observe a chef at work in a kitchen, but I can't turn up anything when I'm looking for it. Is it called shadowing? Do chefs (or whatever it is you call an ice cream maker) allow strangers to just come into their kitchens and watch them work for a day for free, if you ask nicely?

What's the best way to approach the chef, and has anyone ever gotten to do what I am asking about? And better yet, anyone know of an ice cream expert in NYC that I could ask?

Thanks.

Creme de la creme

textilephile — Fri, 19 Jan 2007 07:08:04 -0800

The cream that floats to the top of non-homogenized milk is extremely heavy, almost as thick as butter. Is it sold separately? If so, what is it called? It is far, far thicker than heavy cream. I want to mix it with jam and spread it on things. I discovered it when I poured a bottle of creamline milk, but there's just one small glop in a whole quart of milk and I don't want to get ten quarts of milk just to make a little bowl of blackberry supercream spread. Thanks!

Pasteurized Eggs? Where?

Marky — Thu, 16 Nov 2006 17:42:09 -0800

Where can I buy pasteurized eggs on Long Island? I'm planning the menu for Thanksgiving, and want to make some ice cream and eggnog. Salmonella is normally not something I worry about, but young children will be eating the ice cream (at least!) and I'd feel a bit guilty if I killed my sister's kid.

I know I can do the cooking and tempering thing for the ice cream, but it's easier and quicker to just throw some cream, milk, sugar and eggs together and let the kids crank.

This site says all the major supermarkets carry pasteurized eggs, but the ones I've been to don't. They will sell them via mail (?!?) but the 5 dozen minimum is a little off putting.

I've tried calling stores, but they have no idea what I'm talking about.

So, has anyone actually seen or bought pasteurized eggs on Long Island?

Ice Cream Cookbook?

Marky — Mon, 06 Nov 2006 09:20:08 -0800

I'm looking for some great ice cream cookbooks... I got an ice cream maker for my birthday last week (the Kitchen Aid attachment). I know I could go with just cream, sugar and vanilla, but I'd like other flavors as well.

The best books would have some information on the science of ice cream, like the Cook's Illustrated and Alton Brown books.

(I did find Cook's Illustrated printed a "How to Make Ice Cream" book, but as it's out of print and copies are going for around $300, I guess I'm passing).

How can I make fake, wearable whipcream?

juniper — Fri, 27 Oct 2006 07:59:20 -0800

I need to fake whipped cream for a costume. (Ok, I'll admit it: I'm trying to dress my dog as a slice of pie.) Is spray foam insulation safe? It won't be in contact with skin or fur. Any other ideas?

Cartoon Network ice cream truck

commasplice — Wed, 20 Sep 2006 10:31:10 -0800

ATL residents: Have you seen an ice cream truck painted with Cartoon Network characters around town? If so, do you have any idea how to get in contact with the owner?

Good

soplerfo — Wed, 09 Aug 2006 07:27:44 -0800

Know of any <$350 self-freezing ice cream makers that are good? I have a decent ice cream maker that has one of those cylinders that you keep in your fridge. I'd like to upgrade though. I'm looking at this self freezing Cuisinart machine, but I'm having trouble finding useful reviews of it. I'd also like to find other machines like it in the same price range. I found a few on amazon, but would like to hear some actual feedback from people here. Thanks!

Hypothetically speaking...

thirteenkiller — Mon, 12 Jun 2006 21:11:51 -0800

Lamisil pills are extremely expensive. Lamisil cream is very reasonably priced. Lamisil cream applied topically does nothing for a fungal toenail infection; one needs to ingest the drug to cure that type of infection. Could someone eat Lamisil cream for the same effect as the pills? What kind of dosage and preparation would be required?

Frozen fruit?

GoodJob! — Fri, 24 Mar 2006 06:51:54 -0800

I'm just wondering why frozen fruit, more specifically frozen berries take so long to defrost in the refrigerator? I bought some frozen berries (in bag) and placed them in the fridge overnight. They were out of the freezer for at least 12 hrs -- and the next morning they were still frozen. The fridge temp was 40f. So anyway, then I remove the berries from the bag and just place them on a plate.
4 hrs later they are STILL partially frozen. What's going on here? My goal is to put them on a pound cake with some whipped cream on top-- but at this rate, it'll be ready about a yr from now. Why do frozen berries stay frozen for so long?