FoodReference.com (since 1999)

COOKING TIPS AND HINTS SECTION

 

Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   Recipes   |   COOKING_TIPS   |   Videos   |   Food Quotes   |   Who’s Who   |   Culinary Schools & Tours   |   Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals and Events

Cooking and Kitchen Tips and Hints, Measurements, Shopping Advice, Serving Ideas, etc.

 You are here > Home

See also: Articles & Trivia

 

FREE MAGAZINES
and other Publications

An extensive selection of free magazines and other publications

 

philodendron250

See Also: Cream;   Milk

WHIPPING CREAM

Whipped cream:
Cream will whip better better if you add a pinch of salt.

When whipping cream, add the sugar when the cream is mostly whipped, and the cream will whip to a higher volume. Adding the sugar at the beginning results in lower volume.

When whipping cream the cream should be as cold as possible, and the bowl should also be very cold. The cream will whip easier and to a higher volume when very cold. (a very slight pinch of salt added at the beginning also helps the cream to whip). When the cream is about 1/2 whipped, add the sugar and vanilla and continue to whip.  If you add the sugar and vanilla at the beginning, the cream will not whip to high volume.
• 1 cup heavy cream
• small pinch of salt
• 1 to 2 tablespoons sugar
• 1/2 teaspoon vanilla
 

Individual whipped cream garnishes can be satisfactorily frozen by whipping cream before freezing*. Place dollops of whipped cream on baking sheet and freeze. Once solidly frozen, remove dollops and store in the freezer in freezer containers.
*(Cream whipped after freezing and thawing does not become as stiff as never-frozen cream).
 

WHIPPING CREAM SUBSTITUTES

    Dissolve 1/2 cup Nonfat Dry Milk in 1/3 cup COLD water.      Chill Well.

    Whip to soft peaks.....

    Add 1 TB Lemon Juice.....

    Whip to soft peaks again.....

    Beat in LIGHTLY 2-4 TB sugar.
     

Evaporated milk whips to three times its volume.

Chill 12 hours in freezer till ice crystals form.

Add 3 Tablespoons lemon juice for each 13 oz can.
Whip until stiff.
 

 

COOKING TIPS

  Vanilla to Winter Squash   |   Vanilla: Beans, Extract etc.   |   Verjuice   |   Vidalia®  Onions   |   Vinegar   |   Walnuts   |   Washing Dishes   |   Water, Boiling Point   |   Water Chestnuts   |   Watercress   |   Watermelon   |   Weights & Measurements   |   Whipping Cream   |   Wild Game Fat Content   |   Wine In Cooking   |   Winter Squash  
  Home   |   About Us & Contact Us   |   Recipes   |   Cooking Basics   |   World Cuisine   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2024 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

Popular Pages