Cream milk natural - a very nutritious product, obtained from whole milk as a result of separation of fat fraction. Dairy companies supply to shopping networks, as a rule, pasteurized cream with a fat content of 10 to 35%, and canned and even dried. Also cream contains about 3.5% of milk protein, about 4.3% of carbohydrates, useful trace elements and many vitamins. This product is used for the production of butter and sour cream, as well as the preparation of a variety of confectionery products. In addition, the cream is included in the recipe of various sauces, cream soups and fruit desserts. Fatty cream is well beaten into a thick foam.
How to make whipped cream?
We buy cream in fat content of 30% or higher. Beforehand, we put the product in the refrigerator for at least 8 hours. Also we place the dishes in the refrigerator, in which we will whisk. To whip the cream, use an electric mixer - first at low speed (then gradually increase the speed).
You can sprinkle sugar powder in the process of whipping at the rate of about 50 g of powder per 0.5 liter of cream. The whipping time is about 10-20 minutes, no more: if you beat it too fast or too long, you can split into butter and buttermilk. Ready-made whipped cream has a tender consistency, and, it can be said, literally melts in the mouth.
How to make cream from cream?
Creams can be prepared from whipped and not whipped cream (in this case they can be slightly less greasy). For the preparation of creams, you can add vanilla, cinnamon, cocoa, coffee, various fruit purees , extracts and nut fillers (in the form of a paste) to cream. For further use in the preparation of various complex dishes, you can even cook creamy fish and creamy-vegetable creams with the addition of small mince or vegetable purees, respectively.
What else can I cook with cream? In addition to all of the above with cream, you can cook meat and fish (of course, if religion allows), as well as various vegetables and fruits.
Recipe for rabbit or chicken in cream
Ingredients:
- meat of chicken or rabbit (preferably, fillets, without skin and bones) - about 500 g;
- cream fatty - about 200 ml;
- onion - 1-2 pcs .;
- garlic - 2-4 cloves;
- dry ground spices to your taste, for example, a mixture of curry;
- vegetable oil;
- salt;
- fresh greens.
Preparation
Slightly fry the finely chopped onions in a cauldron in vegetable oil. Add the meat cut into small pieces in cauldron, and fry it all together until the color changes. Reduce the heat and stew by closing the lid, stirring occasionally and, if necessary, pouring water.
Closer to the end of the process (minutes for 8 to readiness), we slightly add salt, add dry ground spices and cream. Turn off the fire and season it with the chopped garlic.
We serve with rice, buckwheat or boiled potatoes and herbs, however, you can choose other side dishes.