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| − | <p style="font-variant: small-caps; text-align: center; margin-bottom:.2em; font-size: 105%;">'''[[:Category:Cream Recipes|Browse All Cream Recipes]]''':| [[:Category:Cream Recipes by Preparation Time|Cream Recipes by Preparation Time]] |[[:Category:Cream Recipes by Cost|Cream Recipes by Cost]] |[[:Category:Cream Recipes by Dish Type|Cream Recipes by Dish Type]] </p></div> |
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==Name Variations== |
==Name Variations== |
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| + | * Creme |
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| − | ==About Cream== |
+ | == About Cream == |
Wikipedia Article [http://en.wikipedia.org/wiki/Cream About Cream on Wikipedia] |
Wikipedia Article [http://en.wikipedia.org/wiki/Cream About Cream on Wikipedia] |
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Cream produced by cattle (particularly Jersey cattle) grazing on natural pasture often contains some natural carotenoid pigments derived from the plants they eat; this gives the cream a slight yellow tone, whence the name of the yellowish-white colour cream. Cream from cows fed indoors, on grain or grain-based pellets, is white. |
Cream produced by cattle (particularly Jersey cattle) grazing on natural pasture often contains some natural carotenoid pigments derived from the plants they eat; this gives the cream a slight yellow tone, whence the name of the yellowish-white colour cream. Cream from cows fed indoors, on grain or grain-based pellets, is white. |
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| − | ==[[:Category:Production of Cream|Production of Cream]]== |
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| − | ==[[:Category:Buying Cream|Buying Cream]]== |
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| − | ===[[:Category:Cream Variations|Cream Variations]]=== |
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| − | ==[[:Category:Preparing Cream|Preparing Cream]]== |
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| − | ==[[:Category:Cooking Cream|Cooking Cream]]== |
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| − | ==[[:Category:Storing Cream|Storing Cream]]== |
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| − | ==[[:Category:Cream Nutrition|Cream Nutrition]]== |
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| − | *[[:Category:Cream Nutrient Charts|Cream Nutrient Charts]] |
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| − | ===[[:Category:Cream Nutritional Research|Cream Nutritional Research]]=== |
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| − | '''Add a Cream Recipe to Cookbookwiki:''' |
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| − | <verbatim>createpageform-Cream</verbatim> |
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| − | *[[:Category:Cream Recipes by Preparation Time|Cream Recipes by Preparation Time]] |
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| − | *[[:Category:Cream Recipes by Dish Type|Cream Recipes by Dish Type]] |
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| + | == Types of cream == |
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| − | ====Cream Related Recipes==== |
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| + | In the United States, cream is usually sold as: |
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| + | * [[Half-and-half]] (10.5–18% fat) |
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| − | * [[:Category:Cream|Category Cream]] |
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| + | * Light, coffee, or table cream (18–30% fat) |
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| + | * Medium cream (25% fat) |
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| + | * Whipping or light whipping cream (30–36% fat) |
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| + | * Heavy or heavy whipping cream (36% or more) |
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| + | * Extra-heavy or manufacturer's cream (38–40% or more), generally not available at retail. |
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| + | Not all grades are defined by all jurisdictions, and the exact fat content ranges vary. The above figures are based on the Code of Federal Regulations, Title 21, Part 131 and a small sample of state regulations. |
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| + | == Recipes that use cream == |
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| + | * [[:Category:Clotted cream Recipes|Clotted cream Recipes]] |
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| + | * [[:Category:Crème fraîche Recipes|Crème fraîche Recipes]] |
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| + | * [[:Category:Double cream Recipes|Double cream Recipes]] |
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| + | * [[:Category:Light cream Recipes|Light cream Recipes]] |
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| + | * [[:Category:Light whipping cream Recipes|Light whipping cream Recipes]] |
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| − | [[Category: |
+ | [[Category:Milk and cream]] |
Latest revision as of 15:01, 15 February 2011
cream
Name Variations
- Creme
About Cream
Wikipedia Article About Cream on Wikipedia
Cream is a dairy product that is composed of the higher-butterfat layer skimmed from the top of raw milk before homogenization. In the raw milk, over time, the lighter fat rises to the top. In the industrial production of cream this process is accelerated by using centrifuges called "separators". In many countries, cream is sold in several grades depending on total butterfat content. Cream can be dried to a powder for shipment to distant markets.
Cream produced by cattle (particularly Jersey cattle) grazing on natural pasture often contains some natural carotenoid pigments derived from the plants they eat; this gives the cream a slight yellow tone, whence the name of the yellowish-white colour cream. Cream from cows fed indoors, on grain or grain-based pellets, is white.
Types of cream
In the United States, cream is usually sold as:
- Half-and-half (10.5–18% fat)
- Light, coffee, or table cream (18–30% fat)
- Medium cream (25% fat)
- Whipping or light whipping cream (30–36% fat)
- Heavy or heavy whipping cream (36% or more)
- Extra-heavy or manufacturer's cream (38–40% or more), generally not available at retail.
Not all grades are defined by all jurisdictions, and the exact fat content ranges vary. The above figures are based on the Code of Federal Regulations, Title 21, Part 131 and a small sample of state regulations.