"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy
Thread Tools Display Modes
Old 02-27-2012, 08:08 PM   #11
Assistant Cook
Join Date: Feb 2012
Posts: 6
In Revelstoke B.C.

bad paul is offline   Reply With Quote
Old 02-27-2012, 08:10 PM   #12
Assistant Cook
Join Date: Feb 2012
Posts: 6
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.

bad paul is offline   Reply With Quote
Old 02-27-2012, 08:11 PM   #13
Assistant Cook
Join Date: Feb 2012
Posts: 6
They just don't seem to set?
bad paul is offline   Reply With Quote
Old 02-27-2012, 11:00 PM   #14
Chef Extraordinaire
Addie's Avatar
Join Date: Nov 2011
Location: East Boston, MA
Posts: 18,772
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.
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.
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 02-28-2012, 02:23 AM   #15
Executive Chef
Bolas De Fraile's Avatar
Join Date: Oct 2010
Posts: 3,193
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

Name:	padeswood 215.jpg
Views:	121
Size:	63.8 KB
ID:	13094

I was married by a judge, I should have asked for a jury.
Bolas De Fraile is offline   Reply With Quote
Old 03-08-2012, 04:53 AM   #16
Sous Chef
masteraznchefjr's Avatar
Join Date: Sep 2004
Location: UCLA
Posts: 785
Send a message via AIM to masteraznchefjr
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.
masteraznchefjr is offline   Reply With Quote
Old 03-08-2012, 10:45 AM   #17
Sous Chef
Join Date: Nov 2011
Posts: 545
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

Siegal is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:30 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.