Guest guest Posted February 17, 2010 Report Share Posted February 17, 2010 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? Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.