On Food and Cooking

greasy. This luxurious sensation results from the crowding of the fat globules, which are far too small for our ...

steam, separate the foaming and heating steps: Pour cold, fresh milk into a jar, tighten the ...

protein, cream is less likely to curdle. And thanks to its concentration of fat globules, it can be inflated ...

saturated fats, so much so that in many parts of the United States it’s only available in the long-k ...

a stronger cooked flavor, keeps for several weeks. Normally cream is not homogenized because this ...

or to resist curdling in a sauce. Whipping cream, at between 30 and 40% fat, is the most versatile formulati ...

the major milk protein, casein, when milk is heated. If the fat globules account for 25% or more of the cr ...

18+Coffee, pouring Light cream 20 (18– 30) Coffee, pouring (seldom available) 25 Coffee, pouring Light whipping cream 30– 3 ...

légère* 30 sauces, soups, etc., whipping Single cream18+Coffee, pouring 20 (18– 30) Coffee, pouring (seldom available) Cof ...

crème fraîche may be either “sweet” or cultured with lactic acid bacteria; in the United States ...

would patiently lift the skins from shallow dishes of cream and arrange them in wrinkled mounds to i ...

Whipped Cream The miraculous thing about whipped cream is that simple physical agitation can transform a ...

Food Words: Cream, Crème, Panna The English name for the fat-rich portion of milk, like the French word fr ...

way to cream. Why this confusion of ancient ritual with rich food? Linguistic accident or error, perh ...

minute or so, the bubble walls begin to be stabilized by the de stabilization of the fat globule ...

which a fat network has just barely formed, the gathering of the fat globules continues also, but this proces ...

represents 0.03 mm). Right: Close-up of an air bubble, showing the layer of partly coalesced fat that has ...

very high, and more easily becomes granular and watery. How Different Creams Behave When Whipped Cream for ...

to the granular stage). The cook can cut the whipping time of any cream by slightly acidifying it (1 teaspoo ...

canister of nitrous oxide, which is released in the nozzle and causes great turbulence as it mixes with ...