The extra-thick Creams have been homogenized to create a firm texture that is not pourable but is used as a spooning Cream. When the Clotted and Double Creams are processed from a pourable cream into a stiff-textured cream, they are referred to as Extra-Thick Creams, e.g., extra thick Double Cream or extra thick Clotted Cream. And, both types of Cream can be frozen so they can be stored longer. However, either Cream can be used for cooking since the Creams can be boiled without separating due to the high fat content within each Cream. Also, prolonged whipping can create a mixture from the heavier types of Cream that begins to seperate. Excessive whipping or churning will result in creating a mixture that is too heavy for the intended use or creating a mixture that turns into butter. Caution must be taken to not excessively whip the Creams. When either type of Cream is whipped, it begins to thicken, changing into a spoonable Cream rather than a pourable Cream. The Clotted and Double Creams are often added to savory food dishes such as Cream soups or risotto to deepen the richness of the flavors.
Rich in flavor and thick in consistency, both varieties are concentrated dairy products that provide a depth of flavor when poured or spooned on fruit desserts, fruit salads, and a variety of sweet desserts. Clotted Cream contains a minimum of 55% fat content and is similar to Double Cream which contains at least 48% fat. When catagorizing Creams according to the fat content, those with the most fat are the Clotted and Double Creams. There are also a few other varieties with names for the Cream that may be more common throughout the world, which include Clotted Cream, Single Cream, Double Cream, Whipping Cream, and Sour Cream. In the U.S., Cream can be classified into 3 main types that include Heavy, Light or Half and Half, that differ based on the amount of the butterfat content. The Cream is then skimmed from the surface of the milk to be used for producing various Cream products. Prior to being homogenized, the Cream rises to the top of the milk since it is lighter in weight. The fatty liquid that is contained within milk produced by animals.
0 kommentar(er)
