Greg Who Cooks
Executive Chef
I can never get it right which one to use, heavy whipping or just whipping cream. I sometimes compare the dietary information in the store but that really has no clues for me. By the time I'm in the store I've already made up my mind I'm going to eat one or the other and the dietary info isn't much different; one has a bit more fat content. Anybody who is worried about fat shouldn't be eating either one.
My main use for cream is as an additive to savory sauces, making a creamy sauce a la minute. Last night's dinner is a perfect example: I sprinkled pork chops with curry powder, browned them in oil, then simmered or braised them in sweet Marsala wine and some pineapple juice. When the chops were done I put them aside in a warm oven and then began thickening and reducing the sauce by alternately adding whipping cream and more Marsala, reduce it, repeat the cycle a few times until I get a nice sweet creamy Marsala sauce flavored by the pan juices. Then I pour the sauce over the chops and serve them.
So which cream should I be using? One of the above or another kind of cream entirely?
My main use for cream is as an additive to savory sauces, making a creamy sauce a la minute. Last night's dinner is a perfect example: I sprinkled pork chops with curry powder, browned them in oil, then simmered or braised them in sweet Marsala wine and some pineapple juice. When the chops were done I put them aside in a warm oven and then began thickening and reducing the sauce by alternately adding whipping cream and more Marsala, reduce it, repeat the cycle a few times until I get a nice sweet creamy Marsala sauce flavored by the pan juices. Then I pour the sauce over the chops and serve them.
So which cream should I be using? One of the above or another kind of cream entirely?