forum: Food & Drink

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#1 Sat 15 May 10 10:18pm

verticalsmurf

Member
Member since Mon 15 Feb 10

Cream.

I love watching Jamie's cooking shows and often want to try some of those gorgeous recipies, but I get thrown when it comes down to cream.

Here in Australia, we have thickened cream and sour cream. I get confused when a recipe I really want to try mentions using double cream, clotted cream or crem fresh (I know I spelt it wrong, but I don't know what it is). I have no idea what those terms mean, is an equivalent available here?

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#2 Sat 15 May 10 10:22pm

Anna

Forum champ
From Switzerland
Member since Fri 15 Apr 05

Re: Cream.

It's mainly to do with fat content.  There's a chart of various fat contents here; it also lists what they are known as in various countries: http://en.wikipedia.org/wiki/Cream

Clotted cream has the highest fat content and is a regional specialty.  If you google it, there are recipes for making your own. 

You can substitute sour cream or full-fat thick yogurt for creme fraiche.

These previous threads might be of help, it's been discussed extensively before:

http://www.jamieoliver.com/forum/viewtopic.php?id=39265

http://www.jamieoliver.com/forum/viewto … pid=190365

http://www.jamieoliver.com/forum/viewto … 51&p=1

http://www.jamieoliver.com/forum/viewtopic.php?id=38283

http://www.jamieoliver.com/forum/viewtopic.php?id=40554

Last edited by Anna (Sat 15 May 10 10:25pm)

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#3 Sun 16 May 10 2:27am

The White Rabbit

Forum super champ
From Sydney, Australia
Member since Tue 22 Jun 04

Re: Cream.

We also have single or pure cream here, in those small cartons. Creme fraiche is sold here, under the King Island brand (http://www.kidairy.com.au/Default.aspx) but that's not always easy to find.

Clotted cream is available here, but only at specialty places; so if you live in a major city you'd be able to find it. We have double thick cream here but it's a thickened cream and substantially thicker than the double cream we see on Jamie's shows - I'm not sure what the direct equivalent is of that.

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#4 Sun 16 May 10 5:28am

JoyYamDaisy

Forum super champ
From Melbourne Australia
Member since Sun 12 Apr 09

Re: Cream.

I am in Australia and if the recipe says cream I always use Pure Cream, found in the supermarket, (often not quite as much as the recipe states) and I find this works well. smile

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#5 Sun 16 May 10 5:38am

greyhound

Member
Occupation plasterer
From Brisbane
Member since Mon 24 Apr 06

Re: Cream.

i havent seen creme fraiche on shelves at all and buggered if i know what clotted cream is. double cream and thickened i can relate to as thickened has 35% milk fat, rest is almost thickened milk in a small tub. i tend to use natural yogurt rather than sour cream but not as nice on baked tatties.

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#6 Sun 16 May 10 5:43am

SonomaEddie

Forum super champ
Occupation Chief cook and bottle washer
From Northern California
Member since Sat 10 Feb 07

Re: Cream.

We have local creme fraiche here but it's so expensive that I would make my own as the poster in the first JO link that Anna posted did.  I like to support local artisans but I don't like to get ripped off.  Sorry if that sounds a little harsh but with the economy the way it is, it's more economical for me to buy local organic cream and make my own.

Last edited by SonomaEddie (Sun 16 May 10 5:44am)

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#7 Sun 16 May 10 5:56am

greyhound

Member
Occupation plasterer
From Brisbane
Member since Mon 24 Apr 06

Re: Cream.

thanks sonam, have a bit better idea now. tho i used to make sour cream by adding a small amount of white vinegar. buttermilk is the proper stuff?

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#8 Sun 16 May 10 6:08am

SonomaEddie

Forum super champ
Occupation Chief cook and bottle washer
From Northern California
Member since Sat 10 Feb 07

Re: Cream.

No, sour cream is different than creme fraiche.  If you can make it with vinegar I'd stick to that.  Can't make sour cream here cheaper than what you can buy it.  And, yes, I love it on baked potatoes, too. yummy

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#9 Sun 16 May 10 6:14am

magswell

Member
Occupation School camp cook.
From Far North Queensland.
Member since Sun 02 May 10

Re: Cream.

I'm also in Aus....you used to be able to buy clotted cream from a place in Victoria...think it was Mentone or somewhere near there....used to go with my mum during the 60's ...bought it for my great grandma...she loved it.

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#10 Sun 16 May 10 6:52am

Sloane

Member
Member since Sat 15 May 10

Re: Cream.

I just use thickened cream

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