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Bacteria and Food-borne Diseases
Types of Bacteria Bacteria are all around us, in the air, water, ground, on our skin and in our bodies. They are classified in a variety of ways, but for our purpose we can categorize them in a more basic way. Harmless bacteria – Most bacteria...
Everything You Want to Know About the Different Salmon Species
King Salmon, Sockeye, Silver, Pink, Chum, and Atlantic
Descriptions of the Salmon Species
by Garry Gamber
Did you know that there are five species of Pacific salmon and one species of Atlantic salmon? Further, did...
Fresh Fruit Pico de Gallo with Cayenne Whipped Cream
Fresh fruit desserts can be more than just diced fruit in a
bowl. By mixing fresh fruit with lime and making a fresh fruit
Pico de Gallo dessert goes from the hum drum ordinary to a spicy
sweet treat.
The cayenne whipped cream is a zesty way...
Hosting a Dinner Party? Hire a Personal Chef!
Think only the rich and famous have the privilege of having a
personal chef wait on their every craving or gourmet pleasure?
Think again.
Personal chefs are now helping couples and families to present
fabulous home cooked dinners to their...
Quick guide to cheese
Cheese. It's a wonderfully versatile food. We use it to top pizzas, to sprinkle on our spaghetti, to spread on crackers. And without cheese, a grilled cheese sandwich would be nothing but buttered toast.
Cheese is produced in many parts of the...
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Homemade Whipped Cream
Most grocery stores carry cans of whipping cream ready to spray onto your favorite desert. Some of these cans even come in chocolate flavor. But, instead of choosing to use canned cream how about whipping your own.
In the dairy case of your local grocery store you will find cartons of Ultra-pasteurized whipping cream, whipping cream, and baker’s cream. Each of these can be whipped up into a delightful topping for deserts.
Ultra-pasteurized whipping cream has been heated to above 280 degrees to extend its shelf life. It is just a bit more temperamental when it comes to whipping.
Whipping cream is more difficult to find in stores but it does whip up easier.
Baker’s cream is an Ultra-pasteurized version that contains vanilla flavoring. This is an excellent choice to top cakes or pies.
Whether using Ultra-pasteurized, whipping, or baker’s cream following a few simple steps will yield delightful results every time.
First chill all ingredients and utensils thoroughly. Place
the carton of cream in the coldest location in your refrigerator. Allow it to chill overnight. Place the beaters and a deep narrow bowl in the freezer for 30 minutes before whipping.
Pour the cream into the well chilled bowl and add any additional flavorings at this time. Almond extract, vanilla extract and Kirshwasser cherry flavored brandy are all excellent choices. Add judiciously, the flavorings can easily overtake the cream.
Mix at high speed with a hand mixer until soft peaks form. Take care not to over beat the cream. If the cream begins to separate it is curdling and turning into sweet butter.
About the Author
Shauna Hanus is a gourmet cook who specializes in creating gourmet meal plans. She has extensive experience cooking with easy to find grocery items to create delightful gourmet meals. She is also the publisher of a no cost bi-monthly gourmet newsletter. Her newsletter is always fun and informational packed with tips and trivia you can use everyday. http://www.gourmayeats.com
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