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CHEFWIDE! - I need you
- Thread starter velvett
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Delinquent
Well-known member
sorry to go off topic but who is that in your avatar?
Testosterone boy
New member
a soft fabrics backward meard?Delinquent said:
T
The Shadow
Guest
heavy cream
Velvett,
Just be all like " I'm an independent woman, not your cook or personal slave. Why should I be the one in the kitchen cooking you dinner? And anyway, if you really cared about me, you'd be taking me out to eat. Do you know how many of your friends would kill to date me......"
That always works with me
Just be all like " I'm an independent woman, not your cook or personal slave. Why should I be the one in the kitchen cooking you dinner? And anyway, if you really cared about me, you'd be taking me out to eat. Do you know how many of your friends would kill to date me......"
That always works with me
The following is stolen from google. 
You can also make a facsimile of crème fraîche by adding a tablespoon of buttermilk (don’t tell us they don’t have buttermilk where you live!) or a half cup of sour cream to a cup of whipping cream, heating it gently to 110°F (45°C), then putting it in a loosely covered bottle in a warm place and letting it sit for anywhere from 8 hours to a couple of days, until thick. Store it in the refrigerator, where it will thicken further, and keep for about three weeks.
Crème fraîche and sour cream can be used interchangeably in most recipes, but crème fraîche has two advantages over sour cream: it can be whipped like whipping cream, and it will not curdle if boiled.
You can also make a facsimile of crème fraîche by adding a tablespoon of buttermilk (don’t tell us they don’t have buttermilk where you live!) or a half cup of sour cream to a cup of whipping cream, heating it gently to 110°F (45°C), then putting it in a loosely covered bottle in a warm place and letting it sit for anywhere from 8 hours to a couple of days, until thick. Store it in the refrigerator, where it will thicken further, and keep for about three weeks.
Crème fraîche and sour cream can be used interchangeably in most recipes, but crème fraîche has two advantages over sour cream: it can be whipped like whipping cream, and it will not curdle if boiled.
supersizeme
New member
I wish my gf got off on cooking.
Testosterone boy
New member
velvett said:
Tell us what that is.
Buddy_Christ
New member
velvett said:
if cooking is like foreplay for you, you must have one horrible sex life.
supersizeme said:
lol. same here bro.
Buddy_Christ
New member
velvett said:
On the contrary.....
food and sex go hand in hand.
Or stomach and thigh...
i prefer to do the sex first, then food. wild sex is no good if your stomach is full. afterwards, however, is the best time to pig out.
sh4dowf4lcon
New member
what the hell? Chef dropped the ball on this one. ^ for CW
you can make your own creme fraiche, but not quickly:
Your going to need a big old glass jar, like one of those killer Ball jars the the rubber seal and snap clasp. It needs to be 'beer' clean: NO SOAP TRACES. They will kill the active cultures.
get the best cream you can buy, 40% is pretty damn good, 48% would be better. Don't EVEN try this with anything less than full fat uber cream, dont go there. Get some active culture buttermilk and for every quart of cream, add about 2 oz of the butter milk. Warm the mixture to about 100-110f... warm to the wrist-test, but not hot, Stir it lightly with a wooden spoon. NO STEEL OR ALUMINUM on this one yet...
Put the jar in a room temp, dark place that WILL NOT GET DISTURBED, no shakey shakey... but just let the top rest closed, dont seal it tight, it could explode... you need to let the passion flower on this bugger or you will spoil the little bacteria orgy and all is lost.
Takes about two days... depending on a number of factors but you can give the jar a VERY gentle swirl after about 30 hours, if its thick like yogurt in january, you have a product.The longer it 'ages' the more sour the love. Sour is good. If you let it sit too long, it will explode and a shard of glass will pierce your cranium and you will never get a chance to make my Maple Honey Peaches for Vanilla Ice Cream. So dont let it sit too long. It will get thicker when you refriderate it, which you have to do. Will keep about two weeks in the cooolah.
Here is the deal.. you CAN freeze creme fraiche you CANT freeze sour cream. Creme Fraiche can be BOILED, dont try that with Breakstones... it can also be whipped like whipped cream, makes for some very cool possiblitities.
SO... make a small batch of the is stuff to get a feel for how and why, then make a SERIOUS batch and freeze it in portions.
Questions?
Your going to need a big old glass jar, like one of those killer Ball jars the the rubber seal and snap clasp. It needs to be 'beer' clean: NO SOAP TRACES. They will kill the active cultures.
get the best cream you can buy, 40% is pretty damn good, 48% would be better. Don't EVEN try this with anything less than full fat uber cream, dont go there. Get some active culture buttermilk and for every quart of cream, add about 2 oz of the butter milk. Warm the mixture to about 100-110f... warm to the wrist-test, but not hot, Stir it lightly with a wooden spoon. NO STEEL OR ALUMINUM on this one yet...
Put the jar in a room temp, dark place that WILL NOT GET DISTURBED, no shakey shakey... but just let the top rest closed, dont seal it tight, it could explode... you need to let the passion flower on this bugger or you will spoil the little bacteria orgy and all is lost.
Takes about two days... depending on a number of factors but you can give the jar a VERY gentle swirl after about 30 hours, if its thick like yogurt in january, you have a product.The longer it 'ages' the more sour the love. Sour is good. If you let it sit too long, it will explode and a shard of glass will pierce your cranium and you will never get a chance to make my Maple Honey Peaches for Vanilla Ice Cream. So dont let it sit too long. It will get thicker when you refriderate it, which you have to do. Will keep about two weeks in the cooolah.
Here is the deal.. you CAN freeze creme fraiche you CANT freeze sour cream. Creme Fraiche can be BOILED, dont try that with Breakstones... it can also be whipped like whipped cream, makes for some very cool possiblitities.
SO... make a small batch of the is stuff to get a feel for how and why, then make a SERIOUS batch and freeze it in portions.
Questions?
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