GreatGrub - cream

Chai Tea Ice cream

John — Mon, 15 Oct 2007 18:59:50 -0400

Here’s to Bosio and Jacob Fussel! These two gentlemen have done a lot for the cause of ice cream in America. An Italian, Bosio, opened the first ice cream parlor in Philadelphia in 1800. Jacob …

French Vanilla Ice Cream

John — Tue, 09 Oct 2007 15:13:46 -0400

Here’s to Bosio and Jacob Fussel! These two gentlemen have done a lot for the cause of ice cream in America. An Italian, Bosio, opened the first ice cream parlor in Philadelphia in 1800. Jacob …

Strawberries & Cream

SlowHand — Mon, 03 Sep 2007 12:45:43 -0400

Sweet and delicious strawberries are in full season in garden and here is a the simplest of desserts for a warm summer evening. When I was a child we would take turns whisking the cream. The …

Chantilly Cream

Charlotte — Thu, 09 Aug 2007 01:20:51 -0400

This recipe comes from my Devil’s Food Cupcakes recipe but makes an excellent topping for all kinds of dishes from fresh berries to ice cream sundaes. It’s so versatile that I’ve …

The Famous Brighton Chocolate Brownies

samlassman — Tue, 29 May 2007 09:01:15 -0400

I ran a sandwich round during my time at university and the most popular thing on the menu were the Chocolate Brownies….not just any brownies, people used to literally fight their way to the …

Ice Cream Base (French Custard Base)

John — Tue, 13 Mar 2007 19:27:31 -0400

Here’s to Bosio and Jacob Fussel! These two gentlemen have done a lot for the cause of ice cream in America. An Italian, Bosio, opened the first ice cream parlor in Philadelphia in 1800. Jacob …

Cream subsitute

Wed, 31 Jan 2007 13:52:00 -0500

If you are in need of cream but have none, yogurt is a great subistitute. Substitute 1 cup cream with 1 cup plain yogurt. Good for gently heated or uncooked sauces, and cold soups.

Whipped Cream

Wed, 24 Jan 2007 17:46:28 -0500

You can store leftover whipped cream. Line an ice cube tray with plastic wrap and add whipped cream. Freeze uncovered, until firm. Remove from tray and place in airtight plastic bag and return to …

Cream (whipping)

Wed, 11 Oct 2006 12:11:06 -0400

This is the one of the exceptions to the baker’s creed that ingredients should be at room temperature. Cream whips up faster if the cream and the utensils used to whip are chilled.

Cream (stages when whipped)

Wed, 11 Oct 2006 11:46:01 -0400

There are basically two stages to whipped cream (the third is butter). Soft Peak stage is when the whip is held vertically and the cream gently folds over on the end. Stiff Peak stage is when the …