|By William McDonough on Saturday, August 07, 1999 - 09:56 pm: Edit|
email@example.com \ nestles culinary cream, how should I use it ?
|By Mary Kate on Monday, August 09, 1999 - 09:17 am: Edit|
Can you be more specific? What type of product is it? White Chocolate? Artificial whipping cream? Liquid or solid? Mary Kate
|By Susan J. Greene, Esq. on Thursday, August 12, 1999 - 07:48 pm: Edit|
I sent an E-mail to Nestles and asked them, when I get a response I will forward it on to you.
Susan J. Greene, Esq.
|By Joe B on Friday, August 13, 1999 - 02:27 pm: Edit|
Culinary cream can be used as a cream or butter substitute. It works great for making sauces, I have not tried to use it in many baking applications. This product is very stable and will not break or seperate under any hot or cold process.
I am sure you can use it in many baking applications just experiment a little. I have made compound butters with it as a 50/50 replacement. It holds very well when put on a hot item.
If you need more info just let me know.
|By Susan J. Greene, Esq. on Monday, August 16, 1999 - 03:26 pm: Edit|
Can you use it for hoolandaise? If so, how?
|By Joe B on Wednesday, August 18, 1999 - 02:51 pm: Edit|
Yes Susan you can use it for hoolandaise. You can either make your sauce in the tradional way and instead of using all of the butter add in some culinary cream.(Or you can cheat and use mostly culinary cream for the base, I would do this only in a pinch). This will help to keep the sauce from breaking if it needs to be held for a long peroid on a hot line. It is just as rich and creamy as making it the traditional way, but in fact it will cut the fat by about 1/3.
Anything else just let me know.