"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Thread Tools Display Modes
Old 10-23-2006, 02:31 PM   #1
Senior Cook
Join Date: May 2006
Location: Aveiro, Portugal
Posts: 103
Why bring cream to the boil?

Hi Guys and Dolls,

the following recipe is super simple and super tasty but when I cook I like to know why I'm told to do certain things. One instruction is ..

Combine broth and 1 cup cream in heavy large saucepan and bring to boil.

Why does one have to do it ?



Cream of Broccoli Soup

removed recipe and changed to link due to copyright violation - kitchenelf


redmike is offline   Reply With Quote
Old 10-23-2006, 02:40 PM   #2
Executive Chef
ironchef's Avatar
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
Because you want the soup to be hot if you're serving it immediately and the liquids may seperate if they're not hot enough.

Why would you NOT want to bring it up to a boil?

"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 10-23-2006, 02:55 PM   #3
Assistant Cook
Join Date: Jan 2006
Posts: 1,694
When you are blending that hot soup in the blender, take the little thingy out of the top where you pour stuff in and cover it with a towel when blending. And don't overfill. Hot broccoli soup all over the kitchen and your face can cause a lot of profanity and pain.
I'm not sure you would absolutely need to have the cream hot. It would melt the butter. You are going to re-heat anyway--or refrigerate.
I might even puree the hot broth and broccoli and then add the cream and butter and bring to the simmer whisking it well. I don't see anything that would make the cream "curdle"/separate.
I have made a cream of broccoli soup using evaporated skim milk. Works pretty well for "every day" variety, not a special dinner.
Gretchen is offline   Reply With Quote
Old 10-23-2006, 03:50 PM   #4
Head Chef
Join Date: Aug 2006
Location: Southern California
Posts: 2,038
Hello and welcome to DC. I am curious why you would not to bring the cream to the boil.

Have a very lovely day.

Jill and Jolie
shpj4 is offline   Reply With Quote
Old 10-23-2006, 03:55 PM   #5
Alix's Avatar
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,146
Hot broccoli soup all over the kitchen and your face can cause a lot of profanity and pain.
Boy oh boy, thats for sure!!
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix is offline   Reply With Quote
Old 10-23-2006, 06:54 PM   #6
Head Chef
RPCookin's Avatar
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 1,105
Originally Posted by Alix
Boy oh boy, thats for sure!!
Yeah.... hot liquids expand a lot when put into the blender at near boiling... extreme caution is advised...

And there is a reason to use care when boiling any dairy products... boiled too long they can break and you end up with the component parts instead of the homogenous whole. When something like that is brought to a boil, bring it JUST to a boil then remove from heat. I think it's boiled to blend the ingredients better and maybe thicken it a bit more?
RPCookin is offline   Reply With Quote
Old 10-24-2006, 02:42 AM   #7
Senior Cook
Join Date: May 2006
Location: Aveiro, Portugal
Posts: 103
thanks for all the answers :-)

it's not that I didn't want 'to bring the cream to the boil' but simply that I wanted to know why I should.

I try to learn from every recipe that I cook and wondered why it was suggested that I boil it.

I melted the butter separately anyway so on balance it would seem better not to bring it to the boil - 'hot soup all over my face' and the 'component' parts breaking up', just so that it wouldn't make the soup colder.

I generally use an immersion blender for recipes like this and it seems to work well.

Someone left me a private message which didn't open ?

I'd forgotten (how quickly we forget) what fun people you all are !

thanks and regards,

redmike is offline   Reply With Quote
Old 10-24-2006, 03:19 AM   #8
Sous Chef
Join Date: Aug 2006
Posts: 863

Hello Redmike

I think bringing it to the boil is just to make it warm.
If u bring it to the boil and keep cooking, instead of removing it from the heat, it will change the textrue of the cream.

Mel! is offline   Reply With Quote
Old 10-24-2006, 05:33 AM   #9
Executive Chef
Corey123's Avatar
Join Date: Dec 2005
Location: East Boston, MA.
Posts: 2,881
Most recipes that I've used cream for, warn against that, as boiling can sometimes cause the cream to break (curdle). Especially if eggs were added to it.

Like custard for inststance. This is where a double boiler comes in handy to keep the mixture away from from the direct heat of the burner to avoid overcooking, curdling and burning.

Corey123 is offline   Reply With Quote
Old 11-04-2006, 09:48 AM   #10
Assistant Cook
Join Date: Oct 2006
Posts: 11
I also agree, heat it so that it's warm enough, and not past the point of it boiling.

laura_holmes is offline   Reply With Quote

« Garlic | Sumac »
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

RV & Travel Trailer Communities

Our RV & Travel Trailer sites encompasses virtually all types of Recreational Vehicles, from brand-specific to general RV communities.

» More about our RV 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 2002-2012 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:34 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2015, Jelsoft Enterprises Ltd.

Cooking News & Tips Straight to your Email!

Stay up-to-date with Cooking info to your inbox!

unsusbcribe at anytime with one click

Close [X]