Cream and sauces
First of all, we need to be aware that some flavours only dissolve in water, while others only dissolve in fats.
This phenomenon leads to this kind of accident: If you put a chocolate mousse uncovered in the fridge where you are also keeping fish, the chocolate, being mostly made up of cocoa butter (a fat), will absorb the fish smell. Imagine the taste…
So we have water on the one side and fats on the other. Cream seen under the microscope is made up of water with minute fat globules (which come from milk) suspended in it.
This gives us the explanation: the make up of cream allows it to absorb both types of flavours, so it can absorb virtually all flavours. This means that cream produces sauces which are always full of flavour drawn from everything around it (whatever is stuck on the bottom of the pan, the ingredients in the recipe, etc.).
Add to this that during cooking a proportion of the cream will evaporate, and this means that it will thicken and give a rich smooth texture in the mouth – perfect!
And then there's the question of all those calories, but that's quite another matter…
This phenomenon leads to this kind of accident: If you put a chocolate mousse uncovered in the fridge where you are also keeping fish, the chocolate, being mostly made up of cocoa butter (a fat), will absorb the fish smell. Imagine the taste…
So we have water on the one side and fats on the other. Cream seen under the microscope is made up of water with minute fat globules (which come from milk) suspended in it.
This gives us the explanation: the make up of cream allows it to absorb both types of flavours, so it can absorb virtually all flavours. This means that cream produces sauces which are always full of flavour drawn from everything around it (whatever is stuck on the bottom of the pan, the ingredients in the recipe, etc.).
Add to this that during cooking a proportion of the cream will evaporate, and this means that it will thicken and give a rich smooth texture in the mouth – perfect!
And then there's the question of all those calories, but that's quite another matter…
Lasts posts
Cherry clafoutis, with or without pits?
When it comes to cherry clafoutis recipes, there's often a camp of those who argue that you absolutely have to leave the stones in because it tastes better, and the other camp (myself included) who prefer cherries without stones, which makes a much more pleasant clafoutis to eat. But is it true...June 29th 20254585
Should potatoes be washed twice?
Let's say you have to make a recipe that includes potatoes, let's say sliced, you'll most likely proceed as follows: Peel the potatoes, wash them, slice them, wash them again, pat them dry and add them to your recipe. But there's a "but": depending on the recipe, the second washing may be a bad...May 19th 20252,156 15
Grilled bacon is much better in the oven
Some recipes call for thin slices of bacon to be cooked and added to the recipe, or to prepare one of those delicious breakfasts known as "à l'Anglaise".April 25th 20251,9705
The thermometer is your friend
There are many recipes or foods that require a (very) precise cooking temperature: foie gras, sugar for caramel, meats and fish, and not forgetting pastries. For these few examples, getting the cooking temperature wrong can spoil the whole recipe or dish: undercooked, it's no good or misses the...April 10th 20252,3095
Travel cakes
You may have come across the term "travel cakes" ("gateaux de voyage" in french) for certain pastries, so let's take a look at what they're all about.January 27th 20253,777
Other pages you may also like
Making the most of seeds: Dry roasting
In cooking, and particularly in baking, there are a lot of seeds we can use, such as linseed, sesame, poppy, etc. Usually, recipes simply say to add them just as they are to the mixture or dough. To make a seeded loaf, for example, prepare a plain bread dough as usual, then, towards the end of...January 30th 201559 K4.0
Fruits which can ruin your jelly
There are many ways of making a fruit mousse, but one of the simplest is to prepare a fruit jelly (basically a fresh fruit coulis with gelatine) and then mix this jelly before it sets completely with whipped cream. The result is perfect for filling a charlotte, for example. But do beware;...March 6th 201374 K4.0
5 really useful cooking tips
Cooking is about recipes, of course, but it is also an impressive collection of small gestures, ways of doing things, knowing what to do and what not to do. All these little tips and tricks can be very important: they can affect the way a recipe turns out, simply because you did just the right...March 29th 201621 K4.9
Candied fruits: don't get ripped off
Do you like candied fruit? You might like to nibble a handful or add it to a recipe, like a classic fruit cake or delicious Italian specialities like panettone or sicilian epiphany pie.June 21th 201762 K 24.2
A few tips for effective kneading at home
When you have to knead dough for bread or some other recipe, you may well use a food processor or the type of machine known as a stand mixer. The best-known brands are Kenwood and KitchenAid. They are useful tools, but here are a few tips to help you get the best out of them.June 23th 2021277 K 23.7
Post a comment or question
Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.