Cream
| Line 48: | Line 48: | ||
* Sweetened | * Sweetened | ||
| − | == | + | ==Bartender Notes== |
* Storage | * Storage | ||
Always store cream between 1 and 5 degrees celsius. | Always store cream between 1 and 5 degrees celsius. | ||
If taking large deliveries of cream it is advisable to regfridgerate it away from the service fridge in a larger storage fridge. | If taking large deliveries of cream it is advisable to regfridgerate it away from the service fridge in a larger storage fridge. | ||
| − | For use on the bar it can be conveniently stored in Store'n'Pours, squeeze(puree) bottles with the spout cut larger, clean bottles with jet-pours or similar. | + | For use on the bar it can be conveniently stored in Store'n'Pours, squeeze(puree) bottles with the spout cut larger, clean bottles with jet-pours or similar. During service be careful not to place the cream where it could be inadvertantly spilt. |
Always check dairy products such as cream before service for freshness. | Always check dairy products such as cream before service for freshness. | ||
Revision as of 16:29, 11 July 2006
Content copied and appended in places from: Wikipedia - Cream
Cream is a dairy product that is composed of the higher-butterfat layer skimmed from the top of raw milk before homogenization. In the raw milk, over time, the lighter fat rises to the top. In the industrial production of cream this process is accelerated by using centrifuges called "separators". In many countries, cream is sold in several grades depending on total butterfat content. Cream can be dried to a powder for shipment to distant markets.
Cream produced by cows (particularly Jersey cattle) grazing on natural pasture often contains some natural carotenoid pigments derived from the plant's they eat; this gives the cream a slight yellow tone, hence the name of the yellowish-white colour, cream. Cream from cows fed indoors, on grain or grain-based pellets, is white.
Contents |
Types of cream
In the United States, cream is usually sold as:
- Half and Half (10.5–18% fat) (typically 1/2 whole milk and 1/2 light cream)
- Light, coffee, or table cream (18–30% fat)
- Medium cream (25% fat)
- Whipping or light whipping cream (30–36% fat)
- Heavy or heavy whipping cream (36% or more)
- Extra-heavy or manufacturer's cream (38–40% or more), generally not available at retail.
Not all grades are defined by all jurisdictions, and the exact fat content ranges vary. The above figures are based on the Code of Federal Regulations, Title 21, Part 131 [1][2] and a small sample of state regulations.
In the United Kingdom, cream is usually sold as:
- Half cream (12%)
- Single cream or light cream (18%)
- Whipping cream (35%)
- Double cream (48%)
Other cream products
- Clotted Cream
In the UK, clotted cream (similar to Indian malai) is a very high-fat (55%) product processed with heat.
- Sour Cream
Sour cream in the U.S. is cream (18% or more milk fat) that has been subjected to a bacterial culture that produces lactic acid (0.5%+), which sours and thickens it.
- Crème Fraîche
Crème fraîche is a heavy cream slightly soured with bacterial culture, but not as sour or as thick as American sour cream. Mexican crema (or cream espesa) is similar to crème fraîche. Smetana is a Central and Eastern European sour cream.
- Whipped Cream
Cream with 30% or more of fat can be turned into whipped cream by mixing it with air. This roughly doubles the cream's volume as air bubbles are captured in a network of fat droplets. Whipped cream is said to have been invented in 1671 by François Vatel for a banquet in honour of Louis XIV of France, though it is likely that it was actually known long before this. If the whipping is continued, the fat droplets stick together and form butter; the remaining liquid is buttermilk.
- Chantilly Cream
Chantilly Cream is whipped cream with sugar and vanilla.
Other foods called cream
Some foods or even cosmetics may be labelled cream but not because they are made with cream, but because they make claim to the consistency or richness of cream. In some locations labelling restrictions prevent the use of cream so variations such as creme, kreme, creame, or whipped topping may be found.
Related Terminology
- UHT
- Pasteurisation
- Low Fat
- Non-Fat
- Sweetened
Bartender Notes
- Storage
Always store cream between 1 and 5 degrees celsius. If taking large deliveries of cream it is advisable to regfridgerate it away from the service fridge in a larger storage fridge. For use on the bar it can be conveniently stored in Store'n'Pours, squeeze(puree) bottles with the spout cut larger, clean bottles with jet-pours or similar. During service be careful not to place the cream where it could be inadvertantly spilt. Always check dairy products such as cream before service for freshness.
- Beginners notes on useage
Cream is notoriously difficult to clean up in case of spillage, use a detergent, soap or spray with de-greasing properties to remove it. Do not miss any of the spillage as it will decay rapidly. Take care when using cream in cocktails that the shaker is properly closed and you have a firm grip and when blending ensure the lid is firmly closed. An accident could be costly in terms of time and lost profit, and even worse spillage on to the customer.
- Layering
- Blending
- Shaking
Recipes with Cream
Links to Wikitender recipes needed. Alphabetical Order. More Recipes.
- White Russian
