Title : Crème Fraîche, a little about it and some recipes that use it !
link : Crème Fraîche, a little about it and some recipes that use it !
Crème Fraîche, a little about it and some recipes that use it !
Crème Fraîche
(Pronounce it: krem-fraysh)
In France, crème fraîche is known as a liquid cream, which has an added starter culture to slightly thicken and acidify it. But it can also be an even thicker, spoon-able product, closer to what the UK calls sour or soured cream.
Crème fraîche is usually made with cream that has at least a 30% fat content. This creates a product that is naturally thicker and creamier in flavour, with a lower level of acidity than sour cream.
Crème fraîche is available in low-fat and no-fat versions.
Crème fraîche is available commercially all year round.
Ideally, crème fraîche should have a relatively high fat content. Any product with a low fat content will likely contain additives to achieve the same creamy flavour and texture of the original. Check the label and make your choice accordingly.
Traditionally, the acidic element of crème fraîche would keep it fresh and palatable for longer than fresh cream. It should keep for some time in a refrigerator, but always follow the manufacturer's instructions.
Crème fraîche is often dolloped onto baked potatoes, tossed with spinach, carrots and celeriac, or eaten with puddings and fruit. Other soured products can be too harsh for delicately flavoured dishes, so crème fraîche will work well due to its subtle acidity.
It is also used to add sweetness, richness and slight acidity to hot sauces, and is particularly suited to white meats, such as chicken and guinea fowl. You can use it to enrich seafood sauces and salad dressings, and whisked into a hot sauce at the last moment, traditional crème fraiche won't curdle the way sour cream would.
With so many variations on the traditional crème fraîche, it’s impossible to give guidance on how to use all of them, especially the low-fat and no-fat versions. It’s a journey you’ll have to take yourself."
Above words and picture from article here
More about crème fraîche here
Searching for some recipe suggestions that use crème fraîche
Here are a few suggestions:-
Asparagus and Spinach Soup topped with chive crème fraîche - details here
Scallops, pan-fried with crisp pancetta, watercress & lemon crème fraîche - details here
Mustard and Sage Chicken with Celeriac Mash - details here
Golden Goat’s Cheese Tomatoes with Spinach - details here
Broccoli, Pea and Cheddar Cheese Frittata - details here
Lemon-Lime Poppy Seed Cheesecakes - details here
As regular readers know:
We bring a variety of articles, studies etc. plus recent news/views and recipe ideas to this blog, we hope something for everyone to read and enjoy.Please note, not all may be suitable for you.
If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
All the best Jan
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