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Cream (other)
Cream is a dairy product. Cream may also refer to: Art, entertainment, and media Music *Cream (band), 1960s British rock supergroup *Cream (Japanese group), Japanese hip hop group *Cream (rapper) (born 1990), South Korean musician *The Cream (album), ''The Cream'' (album), a 1978 live album by John Lee Hooker *Cream (Blank & Jones song), "Cream" (Blank & Jones song), 1999 *Cream (Prince song), "Cream" (Prince song), with the New Power Generation *"C.R.E.A.M." (1993), "Cash Rules Everything Around Me" by the Wu-Tang Clan *Cream (album), ''Cream'' (album), by Sandra Collins Fictional characters *Cream the Rabbit, a ''Sonic the Hedgehog'' character *Cream, major character in ''The Adventures of Cookie & Cream'' *Cream, the stand of minor antagonist ''Vanilla Ice'' in ''JoJo's Bizarre Adventure: Stardust Crusaders'' Film *Cream (film), ''Cream'' (film), 2014 British film Periodicals *Creem, American music magazine *Creme (magazine), ''Creme'' (magazine), New Zealand magazine for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cream
Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process is accelerated by using centrifuges called " separators". In many countries, it is sold in several grades depending on the total butterfat content. It can be dried to a powder for shipment to distant markets, and contains high levels of saturated fat. Cream skimmed from milk may be called "sweet cream" to distinguish it from cream skimmed from whey, a by-product of cheese-making. Whey cream has a lower fat content and tastes more salty, tangy and "cheesy". In many countries partially fermented cream is also sold: sour cream, crème fraîche, and so on. Both forms have many culinary uses in both sweet and savoury dishes. Cream produced by cattle (particularly Jersey cattle) grazing on natural pasture often contains some carotenoid pig ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Creamed Corn
Creamed corn (which is also known by other names, such as cream style sweet corn) is a type of creamed vegetable dish made by combining pieces of whole sweetcorn with a soupy liquid of milky residue from pulped corn kernels scraped from the cob. Originating in Native American cuisine, it is now most commonly eaten in the Midwestern and Southern United States, as well as being used in the French Canadian dish pâté chinois ('Chinese pie': a dish like shepherd's pie). It is a soupy version of sweetcorn, and unlike other preparations of sweetcorn, creamed corn is partially puréed, releasing the liquid contents of the kernels. Additional ingredients Canned cream corn does not usually contain any cream, but some homemade versions may include milk or cream. Sugar and starch may also be added. Commercial, store-bought canned preparations may contain tapioca starch as a thickener. Gallery File:Cooking creamed corn.jpg, The corn is scraped off the cob into a cooking pan File ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cream Ridge, New Jersey
Cream Ridge is an unincorporated community located within Upper Freehold Township in Monmouth County, New Jersey, United States. The rural area is made up of farmland, on which are located many horse farms. Numerous small business line with County Route 539. Demographics History The soil in Cream Ridge is Freehold sandy loam, some of the richest in the state of New Jersey. Many of the early residents became relatively wealthy "gentleman" farmers, with the actual farm work done by tenant farmers. Most of the early families were Presbyterians, Quakers, or Northern Baptists. Some of the surnames associated with the area are Holmes, Meirs, Rue, Cox, Wright, Lawrence, and Ridgway. The "gentleman" farmer lifestyle was dramatically curtailed during the Great Depression and after WWII, although remnants of this bygone lifestyle existed into the 1980s. Notable people People who were born in, residents of, or otherwise closely associated with Cream Ridge include: * Linda K. Meirs (188 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cream, Wisconsin
Cream is an unincorporated community located in the town of Lincoln, in Buffalo County, Wisconsin. Cream is located on Wisconsin Highway 88 State Trunk Highway 88 (often called Highway 88, STH-88 or WIS 88) is a state highway in Buffalo County, Wisconsin, that runs from WIS 35 north of Fountain City to WIS 37 south of Mondovi. Route description WIS 88 begins at ... northeast of Cochrane. References Unincorporated communities in Buffalo County, Wisconsin Unincorporated communities in Wisconsin {{BuffaloCountyWI-geo-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cream (nightclub)
Cream is a nightclub that originally began as a weekly house music night at the now-demolished Nation nightclub in Liverpool. It ran in this format from October 1992 to June 2002. Cream also hosts the dance music festival Creamfields every August in Daresbury, Cheshire. Creamfields has won the award for Best Dance Event at the UK Festival Awards a record six times since the awards began 10 years ago, most recently in December 2014. In 2010, they also won the Music Week award for "Festival of the Year". In 2012, Live Nation acquired the Cream brand. Cream's home in Wolstenholme Square, Liverpool was demolished in 2016 as part of an urban regeneration project. Plans to build a new home for the nightclub as part of the development were retrospectively removed from the planning application. Cream Ibiza Every Thursday during the Ibiza clubbing season Cream hosts a club night at Amnesia. Releases The label has had a history of releasing DJ mix albums, originally from their own la ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Whipped Cream
Whipped cream is liquid heavy cream that is whipped by a whisk or mixer until it is light and fluffy and holds its shape, or by the expansion of dissolved gas, forming a firm colloid. It is often sweetened, typically with white sugar, and sometimes flavored with vanilla. Whipped cream is also called Chantilly cream (or crème Chantilly; ). Fat content The cream used as ''whipping cream'' has a high butterfat content—typically 30%–36%—as fat globules contribute to forming stable air bubbles. During whipping, partially coalesced fat molecules create a stabilized network which traps air bubbles. The resulting colloid is roughly double the volume of the original cream. If, however, the whipping is continued, the fat droplets will stick together destroying the colloid and forming butter. Lower-fat cream (or milk) does not whip well, while higher-fat cream produces a more stable foam. Methods of whipping Cream is usually whipped with a whisk, an electric h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sour Cream
Sour cream (in North American English, Australian English and New Zealand English) or soured cream (British English) is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream. Its name comes from the production of lactic acid by bacterial fermentation, which is called souring. Crème fraîche is one type of sour cream with a high fat content and less sour taste. Traditional Traditionally, sour cream was made by letting cream that was skimmed off the top of milk ferment at a moderate temperature. It can also be prepared by the souring of pasteurized cream with acid-producing bacterial culture. The bacteria that developed during fermentation thickened the cream and made it more acidic, a natural way of preserving it. Commercial varieties According to US (FDA) regulations, commercially produced sour cream contains no less than ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Custard Cream
A custard cream is a type of sandwich biscuit popular in the United Kingdom and Republic of Ireland filled with a creamy, custard-flavoured centre. Traditionally, the filling was buttercream (which is still used in home-made recipes) but nowadays cheaper fats have replaced butter in mass-produced biscuits. The filling tastes of vanilla and as such is more akin to the taste of custard made with custard powder than egg custard. It is believed that the custard cream biscuit originated in Britain in 1908. They usually have an elaborate baroque design stamped onto them, originating in the Victorian era and representing ferns. Some British and Irish supermarkets produce own brand versions, with variations including lemon, orange, chocolate, strawberry, coffee, rhubarb & custard and coconut flavours. There is a digestive cream version available, in which the biscuit is replaced with a digestive biscuit A digestive biscuit, sometimes described as a sweet-meal biscuit, is a semi-swe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Custard
Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency from a thin pouring sauce (''crème anglaise'') to the thick pastry cream (''crème pâtissière'') used to fill éclairs. The most common custards are used in custard desserts or dessert sauces and typically include sugar and vanilla; however, savory custards are also found, e.g., in quiche. Custard is usually cooked in a double boiler (bain-marie), or heated very gently in a saucepan on a stove, though custard can also be steamed, baked in the oven with or without a water bath, or even cooked in a pressure cooker. Custard preparation is a delicate operation, because a temperature increase of 3–6 °C (5–10 °F) leads to overcooking and curdling. Generally, a fully cooked custard should not exceed 80 °C (~175 °F) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crème Fraîche
Crème fraîche (English pronunciation: , , lit. "fresh cream") is a dairy product, a soured cream containing 10–45% butterfat, with a pH of approximately 4.5., p. 181''f'' It is soured with a bacterial culture. European labeling regulations specify the two ingredients must be cream and bacterial culture. It is served over fruit and baked goods, as well as being added to soups and sauces. It is used in a variety of other recipes. Sour cream is a similar foodstuff, except that crème fraîche is less sour and has a higher fat content. Sour cream may contain thickening agents not permitted in crème fraîche in many jurisdictions . The name is French, but similar soured creams are found in much of northern Europe, and a traditional soured cream ( in Spanish) used in Central America resembles it. Terminology A literal translation of ''crème fraîche'' is "fresh cream." However, in French-speaking countries, ''crème fraîche'' may refer to either: (A) the thick fermented produ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crème Anglaise
''Crème anglaise'' ( French for "English cream"), custard sauce, pouring custard, or simply custard is a light, sweetened pouring custard used as a dessert cream or sauce. It is a mix of sugar, egg yolks, and hot milk usually flavoured with vanilla. The cream is made by whipping egg yolks and sugar together until the yolk is almost white and then slowly adding hot milk while whisking. It is often flavored with vanilla extract, sugar, or seeds. The sauce is then cooked over low heat (excessive heating may cause the yolks to cook, resulting in scrambled eggs) and constantly stirred with a spoon until it is thick enough to coat the back of a spoon and then removed from the heat. It is also possible to set the sauce into custard cups and bake in a bain-marie until the egg yolks are set. If the sauce reaches too high a temperature, it will curdle, although it can be salvaged by straining it into a container placed in an ice bath. Cooking temperature should be between 70 °C (156& ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crema (dairy Product)
Crema is the Spanish word for cream. In the United States, or in the English language, it is sometimes referred to as crema espesa (English: "thick cream"), also referred to as crema fresca (English: "fresh cream") in Mexico. Crema fresca or crema espesa is a Mexican dairy product prepared with two ingredients, heavy cream and buttermilk. Salt and lime juice may also be used in its preparation. Crema's fat content can range between 18 and 36 percent. In Mexico, it is sold directly to consumers through ranches outside large cities, as well as being available in Mexican and Latin American grocery stores in the United States. Crema is used as a food topping, a condiment and as an ingredient in sauces. It is similar in texture and flavor to France's crème fraîche and sour cream. Production Outside of the larger cities in Mexico, crema is sold directly to consumers by ranches that prepare the product. In the United States, commercial preparations of crema are typically pasteurized, pa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
