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Cooking & Baking

sir pball

(5,369 posts)

16. I don't know where you're shopping, I usually get about 38% from purveyors.

Reply to jmowreader (Reply #12)

Mon Sep 1, 2014, 10:05 PM

Sep 2014

Having a penchant for "modernist" cooking, I've had to figure out theactualy fat content of the cream at most every place I've worked, or at least for most every brand I've used - Dairyland, Sysco, US Foods and most "artisanal" brands are 38% give or take. Fifty percent would be a coagulated waxy mass; that's probably the hardest emulsion to make but also the hardest to break. I'm not saying super-high-fat cream doesn't exist, just that I've never professionally seen it.

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why in hell does "whipping cream" have skim milk in it?? [View all] grasswire Sep 2014 OP

Dunno how they can get away with labeling it whipping cream Warpy Sep 2014 #1

this has 4.5 grams fat in 1 T grasswire Sep 2014 #6

Carrageenan is an oily thickener. PADemD Sep 2014 #13

Just to be nitpicky, carrageenan isn't "oily" at all.. sir pball Sep 2014 #14

Controversial Ingredient To Be Removed From Silk Beverages PADemD Sep 2014 #15

I said "generally harmless". I'm not going to argue that it's entirely hypoallergenic and innocuous. sir pball Sep 2014 #17

In the commercial creamery process procon Sep 2014 #2

Interesting, thanks. (nt) enough Sep 2014 #3

The whole concept of no or low fat cream makes absolutely no sense to me. cbayer Sep 2014 #4

well, this is called "whipping cream" too. grasswire Sep 2014 #5

I never knew what the difference was between whipping cream and heavy cream. cbayer Sep 2014 #9

"Low fat" dairy products of any kind are a mystery to me. Dairy has some fat, some flavor. pinto Sep 2014 #7

Worse yet, are the claims SheilaT Sep 2014 #11

To set the fat content jmowreader Sep 2014 #8

That's good information. cbayer Sep 2014 #10

Then get your cream from a restaurant supply store jmowreader Sep 2014 #12

I don't know where you're shopping, I usually get about 38% from purveyors. sir pball Sep 2014 #16

I am in Italy and buy my cream in shelf-stable containers. cbayer Sep 2014 #18