Apartment Therapy Tagged: cream

Why Milk Boils Over...And How to Stop It!

It's happened to all of us at least once. We're heating milk for a sauce, or oatmeal, or any number of things, but there are just a few bubbles around the edge. We turn away for just a minute to do so...

Food Science: How Butter is Made

A few years back, we were whipping up a bowl of cream and got distracted. When we turned back to the mixer, the whipped cream had gone past the point of fluffy peaks and was now a grainy, watery mess....

Tip: Make Butter By the Pound in a Stand Mixer

We are huge fans of making butter at home. Making your own butter is so fast and so easy that we often make small batches of table butter for maximum freshness and taste. But we've also been making ex...

Sweet Ice! How Sugar Affects Freezing
Food Science

Have you ever had a batch of ice cream that stays soft and slushy no matter how long you leave it in the freezer? Or the other extreme, an ice cream that freezes so hard that you can hardly dig your s...

One More Topping for Strawberries
The New York Times

Bittman makes a good point in today's Times dining section. Strawberries are best left alone when it comes to dessert, which is why we see shortcake and Eton Mess—where fresh strawberries are allowe...

Food Science: How Whipped Cream Whips

No matter how many times we do it, whipping cream from a liquid into a solid always seems like kitchen magic to us. Just what's going on in that cup of cream? Let's take a look!...

Recipe: Cream-Braised Fennel a la Orangette

I had other plans for today's post but circumstances karmically intervened. Lucky for you and me because the resulting desperation led me, as it often does, to something I would have never thought of...

Food Science: What is Homogenization?

Kathryn's post about the cream on top of non-homogenized milk made us curious about what's going on with the homogenized milk most common in grocery stores. Let's take a look!...

About the Cream at the Top of Non-Homogenized Milk

Last week in our post about Straus Family Creamery, a reader commented: ok, i recently purchased the straus milk and was wondering what you're suppose to do with the cream top? do you put it over som...

Straight Up: Raw Egg Whites in Cocktails (and Ramos Gin Fizzes) Are Back!

Raw egg whites. They're not just for your breakfast glass of Tiger's Milk anymore. With the recent revival of certain pre-Prohibition cocktails, they've been finding their way back into some spectacul...

Straight Up: Golden Dream Cocktail for Oscar Night

Straight Up is a new feature from Nora Maynard, who wrote our popular Celluloid Pantry feature. She returns now with a weekly column on the art of cocktail. Welcome back Nora! The Golden Dream is a l...

Recipe: Coffee Fluff

This luscious creamy dessert is not for the faint of heart. That's not because it's difficult - a child could put it together. It's not exotic either - it's the grown-up version of a nursery dessert...

The Celluloid Pantry: Crème Brûlée and Amélie (France, 2001)

[This week The Celluloid Pantry goes on location to Paris. Next week: Rome.] Raspberries worn on the fingers like thimbles; a hand plunged deep into a cool sack of grain; the crack of a spoon against...

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Posts tagged “cream”