Culinary, Arts, Thread.

#24,834
#24,834
malinoisvol said:
I've got a confession to make... I'd put sour cream on my sour cream.

Whoa! I feel better.
Click to expand...
You're another one that should try making some creme fraiche. I may just start repeating that several times a day until one of you sour cream lovers try it. Might make me feel better.
 
#24,835
#24,835
If mee maws corn bread pan is heat seasoned with oil properly, you could fill the bathtub up, add in a gallon of dishwashing liquid & let that pan soak for as long as you want & it ain’t gonna hurt it. People that’s worked with metal know this. People that don’t work with metal, well they just gonna believe what someone tells em

Can You Really Not Wash Your Cast Iron with Soap?
 
#24,836
#24,836
Stuff those jalapenos, wrap in bacon, bread and pan-fry them. Top them off with a nice scoop of creme fraiche and a drizzling of Sriracha mayo and finish with chopped green onions. Bòón Nooga!
 
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#24,837
#24,837
Orange Sunset said:
If mee maws corn bread pan is heat seasoned with oil properly, you could fill the bathtub up, add in a gallon of dishwashing liquid & let that pan soak for as long as you want & it ain’t gonna hurt it. People that’s worked with metal know this. People that don’t work with metal, well they just gonna believe what someone tells em

Can You Really Not Wash Your Cast Iron with Soap?
Click to expand...
Nobody said you can't.
 
#24,838
#24,838
Oh look, Sunsets link says it's okay to soak Mee maws iron skillet in dish soap. Let me go do that now, I've bin wantin to do that forever.

Lulz.
 
#24,839
#24,839
Behr said:
You're another one that should try making some creme fraiche. I may just start repeating that several times a day until one of you sour cream lovers try it. Might make me feel better.
Click to expand...
I dint see your post on that one, or forgot. I will google now.
 
#24,842
#24,842
malinoisvol said:
I dint see your post on that one, or forgot. I will google now.
Click to expand...
Buy a pint carton of heavy whipping cream and a pint carton of buttermilk.

Pour the whole pint of cream in a glass dish. Add 2 tablespoons of the buttermilk and stir it good. Cover it with a towel or paper towel, it needs to breath and protect it from something getting in it.

Leave it on the counter out of the way for at least 12 hours. Needs to be 70-74 degrees. At 12 hours check to see if it's the consistency of sour cream. If not, leave it another 4-6 hours. When it is, stir it and put it in the fridge and chill it for at least 4-5 hours.

It's so simple, but you gotta be patient.
 
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#24,843
#24,843
NorCalVol67 said:
I like it, but I have never made it.
Click to expand...
I bet you'd like it better than what you bought.

It's amazing on fruit, chocolate cake, pies anything sweet or anything you'd use sour cream on.

If you use sour cream often it's crazy not to try it. It's a little more expensive, but so much better and it ain't a big enough difference that it's gonna break you.

You can add stuff to it and make soups with it, or sauces, it kicks up sauces a notch. Little secret.
 
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#24,844
#24,844
Behr said:
Stuff those jalapenos, wrap in bacon, bread and pan-fry them. Top them off with a nice scoop of creme fraiche and a drizzling of Sriracha mayo and finish with chopped green onions. Bòón Nooga!
Click to expand...


How do you make creme fraiche ? Oops, should have read further
 
#24,846
#24,846
@Orange Sunset you do know I'm just bustin your chops? I think I told you before that I know you "can" wash them in soap and it won't hurt them, but to me it's like sleeping with your best friends 22 year old daughter. You "can" but it just ain't right.
 
#24,847
#24,847
Behr said:
Buy a pint carton of heavy whipping cream and a pint carton of buttermilk.

Pour the whole pint of cream in a glass dish. Add 2 tablespoons of the buttermilk and stir it good. Cover it with a towel or paper towel, it needs to breath and protect it from something getting in it.

Leave it on the counter out of the way for at least 12 hours. Needs to be 70-74 degrees. At 12 hours check to see if it's the consistency of sour cream. If not, leave it another 4-6 hours. When it is, stir it and put it in the fridge and chill it for at least 4-5 hours.

It's so simple, but you gotta be patient.
Click to expand...
doesnt the buttermilk spoil sitting out that long ?
 
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#24,848
#24,848
Behr said:
Buy a pint carton of heavy whipping cream and a pint carton of buttermilk.

Pour the whole pint of cream in a glass dish. Add 2 tablespoons of the buttermilk and stir it good. Cover it with a towel or paper towel, it needs to breath and protect it from something getting in it.

Leave it on the counter out of the way for at least 12 hours. Needs to be 70-74 degrees. At 12 hours check to see if it's the consistency of sour cream. If not, leave it another 4-6 hours. When it is, stir it and put it in the fridge and chill it for at least 4-5 hours.

It's so simple, but you gotta be patient.
Click to expand...
I will see if my wife will make some. Thanks for sharing this with us.
And by the way, I did really enjoy the video!
 
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#24,849
#24,849
Behr said:
I bet you'd like it better than what you bought.

It's amazing on fruit, chocolate cake, pies anything sweet or anything you'd use sour cream on.

If you use sour cream often it's crazy not to try it. It's a little more expensive, but so much better and it ain't a big enough difference that it's gonna break you.

You can add stuff to it and make soups with it, or sauces, it kicks up sauces a notch. Little secret.
Click to expand...

Next time I make a pasta dish, I will make this to add to the sauce.
 
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#24,850
#24,850
508mikey said:
doesnt the buttermilk spoil sitting out that long ?
Click to expand...
No, this can explain it better than I can....


Ironically, there’s actually nothing new about crème fraîche! This way of preserving leftover milk and cream has been used for centuries. Cultured with a little lactic acid bacteria and left at room temperature, cream will gradually thicken into a custard-like consistency with a slightly tangy flavor.

The same bacteria that causes the milk to thicken also creates an acidic environment that prevents the milk from spoiling. Crème fraîche stays fresh for several weeks.
 
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