Re: French cream

[Guest guest]

At 02:33 AM 2/17/2010, you wrote:

Anyone know how the fermented

French cream recipe responds to heat? I

know of no better preparation for Brussels sprouts than braising a

pound in a cup of cream in a covered pot for 12 minutes with a

little

salt and nutmeg. The tartness of the French cream would probably

work

just fine in the recipe, but I worry about the acidity causing it to

clot at high temperatures. Anyone have any experience with heating

the

stuff?

I would drip or drain the French cream first to reduce the acidity. I've

used French cream or dripped half & half yogurt in cooked recipes. It

doesn't precisely clot, but it can separate and need to be whipped back

together.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

Marilyn is correct. You would have to drip it first to prevent separation.

I have used it with great success for creamy sauces.

Another technique that Indian and Pakistani cooks use when adding yogurt

to curries is to add it in 1 tbsp. at a time to prevent it from separating.

They rarely drip the yogurt first.

For the kind of dish that you are envisioning, it would be best to drip first.

-

>

> Anyone know how the fermented French cream recipe responds to heat? I

> know of no better preparation for Brussels sprouts than braising a

> pound in a cup of cream in a covered pot for 12 minutes with a little

> salt and nutmeg. The tartness of the French cream would probably work

> just fine in the recipe, but I worry about the acidity causing it to

> clot at high temperatures. Anyone have any experience with heating the

> stuff?

>