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04-19-2008, 11:03 AM
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#1
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Certified/Certifiable
Join Date: Aug 2004
Location: USA,Michigan
Posts: 12,321
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Interesting thought
Now before anyone get's all technical about inferences about concerning word choices, I find it interesting that whipping cream is considered light or heavy depending on the fat content. More fat is labled heavy while less fat is labled light. I completely understand that this means that the cream is heavier in its percentage of fat to water in heavy whipping cream, and vice/versa.
But here's my point. We all know that water is much heavier per unit volume than is fat. So having more fat in the ratio of fat/water found in cream would logically mean that the cream would actually be lighter in weight per unit volume than would cream with less fat.
I know, G.W. you can be quiet now.   There's this old Stix tune running through my head right now, "Too much time on my hands...."
Seeeeeeya; Goodweed of the Nroth
__________________
“No amount of success outside the home can compensate for failure within the home…"
Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.  - https://gwnorthsfamilycookin.wordpress.com/
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04-19-2008, 12:25 PM
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#2
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Chief Eating Officer
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,518
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Thats heavy GW.
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04-19-2008, 12:29 PM
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#3
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Chef Extraordinaire
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
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Quote:
Originally Posted by GB
Thats heavy GW.
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I think you meant "That's light" - - - -
I know GW - too much thinking and things just don't make sense anymore! Keep it "shallow"
__________________
kitchenelf
"Count yourself...you ain't so many" - quote from Buck's Daddy
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04-19-2008, 01:36 PM
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#4
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 49,263
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Quote:
Originally Posted by GB
Thats heavy GW.
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GB, did you just insult GW?
I actually think the higher fat content cream is called heavy cream because of the impact on your weight if you use too much of it.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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04-19-2008, 02:24 PM
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#5
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Master Chef
Join Date: Jan 2008
Location: Cicero, IL
Posts: 5,093
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I make it a point to try and not think too much, I think I am rather successful at it most of the time!
Wait, did I just think?
Flashback, "Whoaa, thats heavy dude!"
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04-19-2008, 02:26 PM
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#6
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Chef Extraordinaire
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
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GW is going to line us up and give us each a good FWWWAAAAAP on the back of the head!
Just remember GW - GB started it!
__________________
kitchenelf
"Count yourself...you ain't so many" - quote from Buck's Daddy
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04-19-2008, 02:31 PM
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#7
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Chef Extraordinaire
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,542
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GW....It sounds like a case of Pancake Withdrawal to me....suggest you move straight forth with all haste to the kitchen and whip up a quadruple stack....Also suggest you use Half & Half in the batter until such time your system can handle Heavy Cream!!
Blue Skies My Friend!!
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.
Kool-Aid...Think Before You Drink
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04-19-2008, 03:35 PM
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#8
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Certified/Certifiable
Join Date: Aug 2004
Location: USA,Michigan
Posts: 12,321
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I just love thwappin' people on the back of the head. Thwap, thwap, thwap, thwap, thwap, and thwap. boy that was fun. Haven't been able to thwap anyone since my kids grew up and moved out.
Think I'll go make some pancakes now and see if Andy's right.
Seeeeeeya; Goodweed of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"
Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.  - https://gwnorthsfamilycookin.wordpress.com/
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04-19-2008, 03:37 PM
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#9
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Master Chef
Join Date: Jan 2008
Location: Cicero, IL
Posts: 5,093
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Ouch! Why you gotta hit so hard?? LOL
Have I ever told you I love your signature? DW even adopted it for her Outlook signature (giving you full credit of course!)
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04-19-2008, 03:41 PM
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#10
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Certified/Certifiable
Join Date: Aug 2004
Location: USA,Michigan
Posts: 12,321
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Quote:
Originally Posted by Maverick2272
Ouch! Why you gotta hit so hard?? LOL
Have I ever told you I love your signature? DW even adopted it for her Outlook signature (giving you full credit of course!)
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Ah, that was a love tap. And as for the signature, I can't take the credit. It was coined by a leader in my Church back in the 50's or 60's. I wish I had his wisdom.
Seeeeeeya; Goodweed of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"
Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.  - https://gwnorthsfamilycookin.wordpress.com/
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04-19-2008, 04:14 PM
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#11
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Master Chef
Join Date: Jan 2008
Location: Cicero, IL
Posts: 5,093
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Ahh, a Fisher of Men....
Just for the record, I always thought heavy whipping cream meant it was, well, thicker and heavier while light meant it was light and fluffy.
This is what not thinking gets me, LOL.
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04-19-2008, 05:07 PM
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#12
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Executive Chef
Join Date: Aug 2006
Location: Basingstoke, England
Posts: 4,687
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Does heavy whipping cream just hurt more?
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04-19-2008, 06:12 PM
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#13
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Senior Cook
Join Date: Mar 2008
Location: WI
Posts: 114
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This is so hilarious! I don't usually laugh when i'm by myself at the computer, but it struck my funny bone when I read thro' your first post, Goodweed!  Then, the comments after that only added to the humor.
Maybe it's called 'heavy' because it has more calories and you'll get heavier. Whereas, if you're into losing weight, try the 'lighter' version of cream. Haha.
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