Kitchen Hint of the Day!

September 26, 2013 at 7:48 AM | Posted in Kitchen Hints | Leave a comment
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Grapes will stay fresh only for three to five days, even if refrigerated. They keep best in a plastic bag in the coldest part of the refrigerator, but they must be washed very well before eating. If you do wash them before storing, make sure to dry them thoroughly, as they’ll absorb water. Grapes can be eaten frozen (they’re especially tasty treats), and frozen grapes can be used in cooking; however, they become mushy when they’re thawed because of high water content. They’ll keep in the freezer for about 1 year. 

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One of America’s Favorites – Whipped Cream

September 23, 2013 at 10:43 AM | Posted in One of America's Favorites | Leave a comment
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A cup of hot chocolate topped with whipped cream from a pressurized can

A cup of hot chocolate topped with whipped cream from a pressurized can

Whipped cream is cream that has been beaten by a mixer, whisk, or fork until it is light and fluffy. Whipped cream is often sweetened and sometimes flavored with vanilla, and is often called Chantilly cream.

 

 

Cream containing 30% or more butterfat can be mixed with air, and the resulting colloid is roughly double the volume of the original cream as air bubbles are captured into a network of fat droplets. If, however, the whipping is continued, the fat droplets will stick together destroying the colloid and forming butter. Confectioner’s (icing) sugar is sometimes added to the colloid in order to stiffen the mixture and to reduce the risk of overwhipping.
Lower-fat cream (or milk) does not whip well, while higher-fat cream produces a more stable foam.

 

 

Cream is usually whipped with a whisk, an electric or hand mixer, or (with some effort) a fork.
Whipped cream is often flavored with sugar, vanilla, coffee, chocolate, orange, and so on. Many 19th-century recipes recommend adding gum tragacanth to stabilize whipped cream; a few include whipped egg whites.
Whipped cream may also be made in a whipping siphon, typically using nitrous oxide rather than carbon dioxide as the gas in the cartridges. Ready-to-use in pressurized containers are also sold at retail.

 

 

Whipped cream, often sweetened and aromatised, was popular in the 16th century, with recipes in the writings of Cristoforo di Messisbugo (Ferrara, 1549), Bartolomeo Scappi (Rome, 1570), and Lancelot de Casteau (Liège, 1604). It was called milk snow (neve di latte, neige de lait). A 1545 English recipe, “A Dyschefull of Snow”, includes whipped egg whites as well, and is flavored with rosewater and sugar. In these recipes, and until the end of the 19th century, naturally separated cream is whipped, typically with willow or rush branches, and the resulting foam on the surface would from time to time be skimmed off and drained, a process taking an hour or more. By the end of the 19th century, centrifuge-separated, high-fat cream made it much faster and easier to make whipped cream The French name crème fouettée ‘whipped cream’ is attested in 1629, and the English name “whipped cream” in 1673. The name “snow cream” continued to be used in the 17th century.
Various desserts consisting of whipped cream in pyramidal shapes with coffee, liqueurs, chocolate, fruits, and so on either in the mixture or poured on top were called crème en mousse ‘cream in a foam’, crème fouettée, crème mousseuse ‘foamy cream’, mousse ‘foam’, and fromage à la Chantilly ‘Chantilly-style cheese’. Modern mousses, including mousse au chocolat, are a continuation of this tradition.

 

 

Crème Chantilly is another name for whipped cream. The difference between “whipped cream” and “crème Chantilly” is not systematic.

Crème Chantilly

Crème Chantilly

Some authors distinguish between the two, with crème Chantilly being sweetened, and whipped cream not. However, most authors treat the two as synonyms, with both being sweetened, neither being sweetened, or treating sweetening as optional. Many authors use only one of the two names (for the sweetened or unsweetened version), so it is not clear if they distinguish the two.
The invention of crème Chantilly is often credited incorrectly, and without evidence, to Francois Vatel, maître d’hôtel at the Château de Chantilly in the mid-17th century.[citation needed] But the name Chantilly is first connected with whipped cream in the mid-18th century, around the time that the Baronne d’Oberkirch praised the “cream” served at a lunch at the Hameau de Chantilly — but did not call it Chantilly cream.
The names “crème Chantilly”, “crème de Chantilly”, “crème à la Chantilly”, or “crème fouettée à la Chantilly” only become common in the 19th century. In 1806, the first edition of Viard’s Cuisinier Impérial mentions neither “whipped” nor “Chantilly” cream but the 1820 edition mentions both.
The name Chantilly was probably used because the château had become a symbol of refined food.

 

 

Imitations of whipped cream, often sold under the name whipped topping or squirty cream, are commercially available. They may be used

A slice of pumpkin pie topped with a whipped cream rose

A slice of pumpkin pie topped with a whipped cream rose

for various reasons:
* To exclude dairy ingredients to avoid milk allergies.
* To support lifestyles such as veganism or food restrictions such kosher meat and milk rules.

* To provide extended shelf life (often in the freezer).

* To reduce the price—though some popular brands cost twice as much as whipped cream.
* For convenience.
Whipped topping normally contains some mixture of partially hydrogenated oil, sweeteners, water, and stabilizers and emulsifiers added to prevent syneresis, similar to margarine instead of the butter fat in the cream used in whipped cream. “Cool Whip“, a well-known U.S. brand of whipped topping, is a term sometimes used by Americans as a genericized trademark to refer to any brand of topping. Cool Whip comes in two formats: either in a tub or in an aerosol can pressurized with nitrous oxide.

 

 

Whipped cream or Crème Chantilly is a popular topping for desserts such as pie, ice cream, cupcakes, cake, milkshakes and puddings.

 

 

 

Kitchen Hint of the Day!

September 10, 2013 at 8:40 AM | Posted in Kitchen Hints | Leave a comment
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When shopping in the freezer aisle, avoid packages of frozen vegetables that has frost on them. It’s a sign that food has thawed and been refrozen, and a percentage of moisture has already been lost.

Kitchen Hint of the Day!

August 24, 2013 at 9:00 AM | Posted in Kitchen Hints | Leave a comment
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For eggs that last practically forever, separate then into whites and yolks, then freeze them separately in a lightly oiled ice-cube tray. When frozen pop them out and store in separate Hefty Bags in the freezer. These frozen eggs are perfect for baking. and will last longer since they’re separated.

 

Kitchen Hint of the Day!

August 12, 2013 at 8:55 AM | Posted in Kitchen Hints | Leave a comment
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The freezing process can decrease the flavor of some foods, which is why all the foods in the freezer section of your grocery store have been flash frozen in seconds (usually with the help of some liquid nitrogen). It’s important that frozen foods don’t thaw and refreeze before you eat them, so on hot days make sure to visit your store’s freezer section last. That way, your purchases have less time to thaw.

Kitchen Hint of the Day!

August 9, 2013 at 9:09 AM | Posted in Kitchen Hints | Leave a comment
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Blueberries and cranberries are two more foods that are easy to buy when in abundance and freeze for later. Place them in a single layer on a cookie sheet and place the sheet in the freezer. Once they’re frozen, you can transfer them to a resealable plastic bag. Frozen berries are great in smoothies, pies, and even eating cold!

Kitchen Hint of the Day!

April 23, 2013 at 9:42 AM | Posted in Kitchen Hints | Leave a comment
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Keep your ice cream cones leak – free with this simple tip: Place a miniature marshmallow or chocolate kiss in the bottom of the cone before adding the ice cream. Either of them can help prevent the cone from leaking – and they’re a delicious treat at the end!

Kitchen Hint of the Day!

April 21, 2013 at 9:46 AM | Posted in dessert | Leave a comment
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Repurpose a plastic ice-cube tray by making it into a sundae station to talk about. Use the various compartments for nuts, crushed sundaecookies, candy, and other toppings, the serve with ice cream and let the kids make their own sundaes. (Don’t be surprised if they dump everything on top!)

Kitchen Hint of the Day!

April 19, 2013 at 9:59 AM | Posted in Kitchen Hints | Leave a comment
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It’s always disappointing when you remember you have one last bit of ice cream in the freezer, only to open it and find it’s covered with ice crystals. To keep this from happening, store your ice cream container in a sealed plastic bag in the freezer. It will stop ice crystals from forming. You can also cover the top of your ice cream with aluminum foil before you put the lid on.

 

What To Eat with Diabetes: Winning Ice Creams

February 22, 2013 at 10:44 AM | Posted in dessert, diabetes, diabetes friendly | Leave a comment
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Time for the pass – along article of the week from Diabetic Living On Line. This one’s about one my favorite desserts, Ice Cream. I’ve left the start of the article along with the web link which will show you the Diabetic friendly brands of Ice cream.

 

 

Diabetic living logo
What To Eat with Diabetes: Winning Ice Creams
By Jessie Shafer and Elizabeth Burt, R.D., L.D.
The next time you’re craving a bowl of ice cream, scoop up one of our 16 best consumer-tasted and dietitian-approved finalists or winners. We conducted blind taste panels for more than 100 people, including people with diabetes, and awarded the top-rated ice creams our Diabetic Living What to Eat seal of approval.
Taste-Tested & Diabetes-Friendly
Sure, you can select an ice cream that’s lighter in calories. But if you also want it to taste great, the search isn’t so easy — until now. The Diabetic Living staff bundled up to brave the frozen foods section in search of ice cream and frozen yogurt (in vanilla and chocolate flavors) that met our diabetes nutritional requirements.

Nutritional Guidelines

Every ice cream tested had to meet these health requirements per 1/2-cup serving:

— 150 calories or less

— 5 g total fat or less

— 3 g saturated fat or less

— 0 g trans fat

— 20 g carb or less (1 carb choice!)

— 100 mg sodium or less

— At least 8 percent DV of calcium
http://www.diabeticlivingonline.com/diabetic-recipes/dessert/winning-ice-creams/?sssdmh=dm17.652614&esrc=nwdlo021913

 

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