Tuesday, January 8

Definition for Dorothy (and cooking plans)

Crème fraîche (IPA: [kʁɛm fʁɛʃ], French for "fresh cream") is a heavy cream slightly soured with bacterial culture, but not as sour or as thick as sour cream. Originally a French product, today it is available throughout Europe and the rest of the world. Crème fraîche can be made at home by adding a small amount of cultured buttermilk or sour cream to normal heavy cream, and allowing to stand for several hours at room temperature until the bacterial cultures act on the cream.

Crème fraîche is very similar to sour cream, however its higher fat content and lower viscosity allow it several advantages. Unlike sour cream, crème fraîche can be mixed with air to form whipped cream. Furthermore, the higher lipid content (and lower protein content) of crème fraîche allow it to be directly cooked without curdling.

As for cooking plans... I am SOO tired of the same old things I've been cooking for years and years. So, I was looking through my new Betty Crocker cookbook that Dorothy got me for Christmas and went to the store tonight to get all the "fixins" for some new deliciousness.

So, the plans for the next few days will be a mix of old standbys and new additions:
  • Mexican 7 Layer Dip
  • Quesadillas
  • Fish Sandwiches with a coleslaw dressing
  • Shrimp Etouffee
  • Pot Roast
  • Shepherd's Pie
  • Lemon Chicken Pasta Toss
  • Cheesy Potato Soup
  • New England Clam Chowder
  • Chicken Fajita Rollups
Hopefully the new things will be tasty - I'll try to keep you updated hehe!!!

1 comment:

Anonymous said...

Aahh, Toto, Dorothy appreciates the tutorial.