Mushroom Recipes Indian Video
March 28th, 2009
Can someone explain what I’m doing wrong when cooking with cream?
When I cook any recipe that has to do with cream, like creamy mushroom sauce or some Indian cuisine , I am faced with this issue:
Now, watching tutorial vids, I notice that the cream is heavy, but it’s more liquid than a paste.. but the only kind of cream I am able to find in grocery stores is the paste-like heavy cream.
So, I tend to lighten it just a little bit with water to make it easier to cook with, like the one in the videos online.
Now, what happens is that eventually, the cream in the pan is more oily than creamy.. meaning that the cream looks like it’s separated by oil and it becomes weird and smudgy.
I don’t know whether that is the result of my lightening it with water, or is it that I have left the cream heating in the pan for too long? Or something else?
sounds like the cream you are using is either whipped already, or else not cream at all, maybe its creme frais, which cannot be boiled as it will split.
If it is creme frais, add it at last minute, and stir in.
Pampered Chef – Sauteed Chicken With Mushroom Sauce Recipe
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mushroom $12.9 mushroom |
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Indian Pickle $151.35 Indian pickles consist of a large variety of pickled fruits and vegetables which are marinated in oil or lemon juice and different Indian spices and salt. Some regions also specialize in pickling meats and fish. Pickled items include mango, lemon, lime, cauliflower, carrot, radish, tomato, onion, pumpkin, palm heart, lotus stem, rose petals, ginger, Indian gooseberry, garlic, green or red chili peppers, kohlrabi, gunda, kerda, zimikand, karonda, karela, jackfruit, mushroom, eggplant, and turnip. Homemade pickles are prepared in the summer and kept in the sun during daytime for at least three weeks before use. They are stored in porcelain or glass jars with airtight lids. The acidic nature of the marinade retards bacterial growth, and oil acts as a preservative. Pickles retain their freshness and flavor so long as they do not come into contact with moisture. Commercially produced pickles use preservatives like citric acid and sodium benzoate. Indian pickles come in a wide variety of flavors; thus, a mango pickle from South India may taste very different from one made in North India. Author: Miller, Frederic P./ Vandome, Agnes F./ McBrewster, John Binding Type: Paperback Number of Pages: 332 Publication Date: 2010/06/05 Language: English Dimensions: 6.00 x 9.02 x 0.74 inches |
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