Text 4536, 47 rader
Skriven 2008-03-28 22:31:42 av Barbara McNay (1:382/48)
   Kommentar till text 4521 av MICHAEL LOO (1:123/140)
Ärende: terminology 63
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 >  BM> Oh, now you've done it.  I'll have to go get some cream one day and
 >  BM> give it a try.  I wonder whether anyone ever uses whipped sour cream
 >  BM> for anything?  That might be interesting.

 > 1. Shaking cream around enough will inevitably result
 > in butter.
 > It's not cost-effective at retail prices, though.
 > Remember not
 > to get stabilized, ultrahomogenized, ultrapasteurized,
 > ultraadulterated stuff, though, and make sure you use
 > cream with
 > at over 1/3 butterfat content, else your muscles will
 > be extremely
 > sore before your experiment pans out.

Good heavens.  Dairy isn't "natural" any more, is it?  One thing they're doing
right, though, is to seal products so customers can't open them to sniff, and
incidentally contaminate, the products.

 > 2. Whipped sour cream? The problem is pretty much all
 > commercial
 > sour cream in the US is heavily processed; my guess is
 > that if
 > it breaks down, the product is something you wouldn't
 > like much.

I was, of course, thinking of naturally soured cream, but I'd guess you
couldn't get that from the sweet cream treated as you indicated above.

 > I could see aerating naturally soured cream, though;
 > and of
 > course you could always fold regular whipped cream
 > into regular
 > sour cream.

 > This would go well with whipped cream, sour cream, a
 > mixture of
 > the two, or even butter. The so-called topping is a
 > good example
 > of "hard sauce."

My mother used to make bread pudding and hard sauce all the time, except that
she made the hard sauce to go with something else, and I think she didn't make
it "hard."  I haven't had either for years, and I liked both very well.

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