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Old 02-27-2012, 09:08 PM   #11
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In Revelstoke B.C.
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Old 02-27-2012, 09:10 PM   #12
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We tend to swap imperial with metric around like a ball. 4 ounces with 1 litre as an example. I am pretty careful about the discrepencies.
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Old 02-27-2012, 09:11 PM   #13
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They just don't seem to set?
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Old 02-28-2012, 12:00 AM   #14
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Originally Posted by bad paul View Post
Thanks Addie
The Chef's I have had over the last 8 years have always used the whipped cream? Alas, I will take your advice and obtain some heavy cream. I am sure once I figure this out it will all become straight forward.
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As you know there is a difference in cooking and baking. Substitutions can be made in cooking. Baking is a science and if a recipe calls for heavy cream, then heavy cream it should be. Gentle heat in a Bain Marie and heavy cream. This is one time where cost should not be the rule of the day. Heavy cream costs only a few cents more. Good luck and let us know how you make out.
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Old 02-28-2012, 03:23 AM   #15
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I make a Cambridge Burnt Cream or as the French call our invention Creme Brulee , I use the MPW method Click image for larger version

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Old 03-08-2012, 05:53 AM   #16
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For the Japanese version of creme brulee. They use a variety of dairy. I've used milk, half and half, heavy cream, and baileys. It will change the consistency from being like jello to a very creamy creme brulee. Try to strain your mixture through a cheesecloth or very fine sieve so you remove some gritty particles.
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Old 03-08-2012, 11:45 AM   #17
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Make sure you are not cooking the egg too much before the water bath. Once I cooked it on the stovetop too long before pouring it into ramekins and it curdled when I took it out of the oven
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