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Creaming is used to refer to several different culinary processes. In baking, it is the blending of ingredients with a softened form of a solid fat. When a dish is described as being "creamed", it may mean that it has been poached in milk, cream or a similar liquid.
Cream with added gelatine and/or other thickeners to give the cream a thicker texture, also possibly with stabilisers to aid the consistency of whipped cream. Such cream would not typically be used for cooking. Cream >= 35% Recipes calling for cream are usually referring to pure cream with about 35% fat.
Various desserts consisting of whipped cream in pyramidal shapes with coffee, liqueurs, chocolate, fruits, and so on either in the mixture or poured on top were called crème en mousse ('cream in a foam'), crème mousseuse ('foamy cream'), mousse ('foam'), and so on, [8] [9] as early as 1768.
A recipe in a cookbook for pancakes with the prepared ingredients. A recipe is a set of instructions that describes how to prepare or make something, especially a dish of prepared food. A sub-recipe or subrecipe is a recipe for an ingredient that will be called for in the instructions for the main recipe. Cookbooks, which are a collection of ...
The 1545 English recipe, "A Dyschefull of Snow", includes whipped egg whites as well, and is flavored with rosewater and sugar (cf. snow cream). [24] In these recipes, and until the end of the 19th century, naturally separated cream is whipped, typically with willow or rush branches, and the resulting foam ("snow") on the surface would from ...
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In France, parfait refers to a frozen dessert made from a base of sugar syrup, egg, and cream. [9] A parfait contains enough fat, sugar, alcohol, and to a lesser extent, air, to allow it to be made by stirring infrequently while freezing, making it possible to create in a home kitchen without specialist equipment.
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