JohnnyD
Member
Mayenne (53) When Covid allows..........Which isn't very often these days........
Posts: 1,742
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Post by JohnnyD on Jan 30, 2022 17:14:58 GMT 1
Not sure if I have mentioned this before, but does anyone else find French Double Cream difficult to cook with? stuff i cook back in the UK works OK, but here the cream is always on the verge of splitting/separating if i cook with it.....
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Post by Veem on Jan 30, 2022 17:29:05 GMT 1
What do you buy as double cream? Nothing I've ever bought seems to resemble cream as I knew it in the UK.
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JohnnyD
Member
Mayenne (53) When Covid allows..........Which isn't very often these days........
Posts: 1,742
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Post by JohnnyD on Jan 30, 2022 17:35:32 GMT 1
What do you buy as double cream? Nothing I've ever bought seems to resemble cream as I knew it in the UK. ![]() Attachments:
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Post by pcpa on Jan 30, 2022 17:51:04 GMT 1
At 30% M.G. Double cream that is not!
But as close as you will probably get.
I have adapted to using crème fraiche entière.
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JohnnyD
Member
Mayenne (53) When Covid allows..........Which isn't very often these days........
Posts: 1,742
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Post by JohnnyD on Jan 30, 2022 17:52:38 GMT 1
What is M.G. ?
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Post by Polarengineer on Jan 30, 2022 17:56:35 GMT 1
A small car
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michael86
Member
Vienne 86 and England
Posts: 58
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Post by michael86 on Jan 30, 2022 18:13:21 GMT 1
M.G. is matières grasse, fat material.
Michael
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Post by woolybanana on Jan 30, 2022 18:15:00 GMT 1
So. a fat small Chinese car?
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Post by ajm on Jan 30, 2022 18:24:47 GMT 1
At 30% M.G. Double cream that is not! But as close as you will probably get. I have adapted to using crème fraiche entière. So have we. |
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Post by Veem on Jan 30, 2022 18:26:30 GMT 1
JD As I said I've never been able to buy anything that resembles double cream in France. It doesn't look, taste or behave like UK cream. I'm not saying it isn't OK, but it just isn't as good IMHO.
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Post by pcpa on Jan 30, 2022 18:29:07 GMT 1
IIRC double cream is 48% M.G.
For cooking crème fraiche is fine, I would even say preferable now, I miss double cream for piping gateaux and cheesecakes, no French cream will whip up stiff enough without turning to curds.
You can add fixe chantilly but I am not keen on the taste of cardboard, the French hide it by sweetening the cream which defeats the object.
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suein56
Member
Southern Morbihan 56
Posts: 6,507
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Post by suein56 on Jan 30, 2022 18:35:03 GMT 1
Thick crème fraîche entière is brilliant in cooking but, IIRC, you need to remove the pan from the hob and let it cool fractionally before adding the crème fraîche. Add the cream then the dish can be put back on the hob.
We use it in many dishes .. tartiflette, tarragon chicken in a cream sauce.
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Post by Polarengineer on Jan 30, 2022 18:39:00 GMT 1
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exile
Member
Massif Central
Posts: 2,179
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Post by exile on Jan 30, 2022 19:15:15 GMT 1
For cooking, I use Elle et Vire, Creme a fouetter et Mascarpone. It doe not advertise its MG but from the nutritional details it looks like 36.5%.
Not so easy to find. We have one supermarket that stocks it - 45+km away and it is not stocked with the creams but alongside things like the creme anglais. It is in a white and pink 330cc brick.
Cooks well provided you don't add it to a boiling mix, although you can bring it to the boil later.
It claims to whip in 2 minutes and to maintain stiffness for 24 hours but since we don't do many sweet dishes I cannot comment.
Certainly not double cream but could work as a substitute.
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exile
Member
Massif Central
Posts: 2,179
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Post by exile on Jan 30, 2022 20:10:56 GMT 1
Just to add, and the reason I had all the details to hand, I was about to use it for my current favourite cabbage recipe.
Take 125g lardons, about the same volume of finely diced carrot and again the same volume finely diced onion.
Add a smidgen of oil to a pan and fry this mix gently for 5 minutes.
Meanwhile shred some cabbage - about 1/4 of a largish one.
Add the cabbage to the pan with around just under half a carton of said creme and marscapone. Stir and gently cook for 5 minutes with a lid on - stirring occasionally.
serve.
No signs of splitting at all.
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