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Article: The Eagle, Bryan, Texas, Lisa Fritz column: Food Files: Curdling prevented with heavy cream.
- Article from:
- Eagle (Bryan, TX)
- Article date:
- July 4, 2007
CopyrightCOPYRIGHT 2007 The Eagle. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Lisa Fritz
Jul. 4--Dear Lisa: Why does the cream curdle when I add it to my vodka sauce? I can rarely get a smooth sauce. What's the secret? -- Cindy F.
Dear Cindy: Although you might suspect the alcohol to be the culprit, it's the acids in the tomatoes affecting the cream that's causing the problem.
Anytime you introduce sufficient amounts of acids to protein, the acids will denature the protein. And when milk proteins are denatured, they make curds.
The primary remedy is to use high-fat, heavy cream. With a minimum milk fat content of 36 percent, heavy cream will be stable enough to resist curdling.
Light whipping ...
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Article: Low-fat chicken tequila fettuccine recipe cuts the heavy ...
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August 31, 2005 ;
700+ words
... ... but oh my goodness, the amount of heavy cream! I know I've seen other recipes that ... me remember what you substitute for heavy cream. Thank you so much. Nancy W. Dayton ... sauce 3/4 cup chicken broth 2 cups heavy cream 4 tablespoons cilantro leaves (divided ...
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