|
|
Welcome to FoodBanter.com forums which provide access to the finest food and drink related newsgroups. You are currently viewing our boards as a guest which gives you limited access to view most newsgroup discussions and access our other FREE features. By joining our free community you will have access to post topics to the food related newsgroups, communicate privately with other FoodBanter.com members (PM), respond to polls, upload your own photos and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact support. |
|
|||||||
| General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
|
|
LinkBack | Thread Tools | Search this Thread | Display Modes |
12-05-2008, 05:24 AM
posted to rec.food.cooking
|
|||
|
|||
Yellow Whipped Cream
So, I was at this very nice brunch buffet at an exclusive country club
this morning, and at the waffle station, they had a bowl of something yellowish with the texture of cottage cheese. Butter? I asked. No, they said, whipped cream. Ok. I spooned it on. Well, it tasted like sweetish butter. Can I assume that they messed-up by over-whipping the whip cream (how could they not notice?), or is this concoction actually desirable by some as a topping? 
|
|
12-05-2008, 05:26 AM
posted to rec.food.cooking
|
|||
|
|||
|
Yellow Whipped Cream
Greg Esres wrote:
So, I was at this very nice brunch buffet at an exclusive country club this morning, and at the waffle station, they had a bowl of something yellowish with the texture of cottage cheese. Butter? I asked. No, they said, whipped cream. Ok. I spooned it on. Well, it tasted like sweetish butter. Can I assume that they messed-up by over-whipping the whip cream (how could they not notice?), or is this concoction actually desirable by some as a topping? Could it be sweetened and whipped grill oil? LOL
|
|
12-05-2008, 05:35 AM
posted to rec.food.cooking
|
|||
|
|||
|
Yellow Whipped Cream
On Sun 11 May 2008 09:24:19p, Greg Esres told us...
So, I was at this very nice brunch buffet at an exclusive country club this morning, and at the waffle station, they had a bowl of something yellowish with the texture of cottage cheese. Butter? I asked. No, they said, whipped cream. Ok. I spooned it on. Well, it tasted like sweetish butter. Can I assume that they messed-up by over-whipping the whip cream (how could they not notice?), or is this concoction actually desirable by some as a topping? It could be something more related to clotted cream, though it's seldom seen commercially in the US. -- Wayne Boatwright ------------------------------------------- Sunday, 05(V)/11(XI)/08(MMVIII) ------------------------------------------- Today is: Mother's Day, Pentecost Countdown till Memorial Day 2wks 2hrs 30mins ------------------------------------------- The longer the title, the less important the job. -------------------------------------------
|
|
12-05-2008, 09:28 AM
posted to rec.food.cooking
|
|||
|
|||
|
Yellow Whipped Cream
Creme Patisserie?
http://www.joyofbaking.com/CremePatisserie.html Mat "Greg Esres" wrote in message ... So, I was at this very nice brunch buffet at an exclusive country club this morning, and at the waffle station, they had a bowl of something yellowish with the texture of cottage cheese. Butter? I asked. No, they said, whipped cream. Ok. I spooned it on. Well, it tasted like sweetish butter. Can I assume that they messed-up by over-whipping the whip cream (how could they not notice?), or is this concoction actually desirable by some as a topping?
|
|
13-05-2008, 05:03 AM
posted to rec.food.cooking
|
|||
|
|||
|
Yellow Whipped Cream
On Mon 12 May 2008 08:59:06p, Greg Esres told us...
TBI wrote: Creme Patisserie? Nah, this wasn't nearly that smooth. Neither is clotted cream, and it does have that color and, apparently, similar taste to what you describe. -- Wayne Boatwright ------------------------------------------- Monday, 05(V)/12(XII)/08(MMVIII) ------------------------------------------- Countdown till Memorial Day 1wks 6dys 3hrs ------------------------------------------- Ban Censorship! -------------------------------------------
|
|
13-05-2008, 05:05 AM
posted to rec.food.cooking
|
|||
|
|||
|
Yellow Whipped Cream
Wayne Boatwright wrote:
It could be something more related to clotted cream, though it's seldom seen commercially in the US. I've never heard of that, but the picture on Wikipedia looks pretty close to what I saw. The text refers to "buttery clots", which seems to fit. It makes more sense that it would be something like that, rather than a major screwup in something like whipping cream. The person serving may well have not known what it was. Thanks for the idea.
|
|
13-05-2008, 05:35 AM
posted to rec.food.cooking
|
|||
|
|||
|
Yellow Whipped Cream
On Mon 12 May 2008 09:05:06p, Greg Esres told us...
Wayne Boatwright wrote: It could be something more related to clotted cream, though it's seldom seen commercially in the US. I've never heard of that, but the picture on Wikipedia looks pretty close to what I saw. The text refers to "buttery clots", which seems to fit. It makes more sense that it would be something like that, rather than a major screwup in something like whipping cream. The person serving may well have not known what it was. Thanks for the idea. You're welcome. I didn't read the Wiki article, but in the UK clotted cream is frequently served scones and fruit or jam. Very good stuff! It's difficult to make in the US because it's nearly impossible to by raw milk, which is required to make it. -- Wayne Boatwright ------------------------------------------- Monday, 05(V)/12(XII)/08(MMVIII) ------------------------------------------- Countdown till Memorial Day 1wks 6dys 2hrs 30mins ------------------------------------------- One great thing about cats - they don't bark. -------------------------------------------
|
|
13-05-2008, 02:06 PM
posted to rec.food.cooking
|
|||
|
|||
|
Yellow Whipped Cream
Greg Esres wrote:
So, I was at this very nice brunch buffet at an exclusive country club this morning, and at the waffle station, they had a bowl of something yellowish with the texture of cottage cheese. Butter? I asked. No, they said, whipped cream. Ok. I spooned it on. Well, it tasted like sweetish butter. Can I assume that they messed-up by over-whipping the whip cream (how could they not notice?), or is this concoction actually desirable by some as a topping? If they had over whipped the cream it would have thickened up into butter. Perhaps the flavouring they used in the shipping cream, often vanilla, gave it that yellowish appearance.
|
Linear Mode
