FirstCavApache64
Well-Known Member
You can also make Bearnaise sauce and smother everything you eat with it because it's just that good. We're having some with steak tomorrow night.
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go go kid
Well-Known Member
Can I Freeze Double Cream?
Yes, double cream can be frozen, however, there are a few things to consider before freezing it. Firstly, you should know that the freezing process disrupts the stability in double cream. Cream that has less that 40% butterfat is at higher risk of separating, because although homogenized cream has fat molecules that are evenly distributed, it does tend to clump together in the freezing process, giving it a grainy appearance. The grainy cream might still whip, but the texture will contain some of the graininess. If this is the case, then make sure to stir the cream before whipping and don’t refreeze after whipping. The best results to keep frozen cream in usable shape, is to lightly sweeten it before whipping and freezing.
How to Freeze Double Cream?
If you keep in mind that un-whipped cream doesn’t freeze well, and if you adhere to these instructions, you can expect to get the best out of your frozen cream. Before freezing, lightly sweeten cream and whip it to soft peaks. You can then freeze the whipped cream in ice cube trays and transfer them into bags when frozen. This will allow you to use the required quantities in the dishes you wish to prepare. The cream can be added to your cooking in its frozen form as it is not necessary to thaw. It is very important to keep in mind that cream picks up flavours from anything that it is placed next to so be mindful when storing it in the freezer.
What Happens When You Freeze Double Cream?
There are a few risks involved when freezing double cream, as the freezing process destabilises the cream. The nature of the destabilising process will depend entirely on the fat solid content therefore, cream with a higher fat content will be more stable than those with a lower percentage. This is the reason why frozen double cream does not have the potential to whip up as well as fresh double cream, as the freezing process alters the stability in the solids.
How to Use Your Frozen Double Cream?
Are you thinking about all the delicious recipes that you can make using your frozen double cream? Or maybe that mouth-watering moist chocolate cake recipe that your family loves. The options are endless to enhance any dish with the richness that double cream offers. The inevitable promise of a satisfied palate, is what we all look forward to. When it comes to how to use your frozen double cream, it would depend on what you have in mind to use it in. If you’re making a hot dish then you can add in the cream straight from the freezer. The rich luscious flavour will still be evident in your dish and nobody will know the difference. If you wish to use your frozen double cream in your baking recipes, then you should thaw it out in the fridge, overnight. This will ensure an even thaw.
Can I Re-Freeze Defrosted Cream?
The answer to this question is no, and here’s the reasons why. When cream is defrosted it separates, accumulating the buttermilk, hence the grainy looking defrosted cream. If you have whipped the cream before freezing it then you would have a similar occurrence without the graininess. Think about thawed out ice cream for instance, when thawed, the whipped solids float to the top of the liquid, as the thawing process separates them. If you re-freeze them, they will freeze in their individual states, compromising the actual flavour that you would expect to get from ice cream, because the whey and the buttermilk parted ways.
How Long Does Double Cream Last?
Double cream, like most dairy products, does not have a very long life span, however, there are ways to preserve it. The expiration date is always listed on the carton, with a 2 to 3 week lifespan if unopened and kept in the refrigerator. When opened the double cream should be used within 7 days, making sure that it is refrigerated during this time. If you wish to keep the double cream for a later use then, I would suggest that you freeze it.
FREEZE IT INTO CUBES AND JUST PUT INTO THE TOP OF YOUR CUP OF COFFEE, deffo some if not most of it used for that
Metasynth
Well-Known Member
Béarnaise doesn’t use cream, it’s a butter emulsion sauce. It’s basically hollandaise with tarragon in it.
FirstCavApache64
Well-Known Member
The mix calls for half and half I think but my wife uses heavy cream to make it really thick and creamy. I'll have to ask her if that's right. I do the steak and she does the sides and Bearnaise.
Metasynth
Well-Known Member
I’d just use what you want in recipes. Alfredo, ice cream, cream soups, whatever.
Then make butter with the rest. I know you SAID you have plenty of butter, but you can freeze bulk butter up to 18 months without any degradation in flavor when stored properly.
You telling me you’re not gonna need to buy butter for a year and a half?
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Metasynth
Well-Known Member
Well, neither Béarnaise nor hollandaise use cream or half and half or any dairy other than butter.
It’s an emulsion of butter (usually clarified), egg yolks, white vinegar reduction.
Hollandaise is seasoned with lemon juice and cayenne pepper, and a shallot/white wine vinegar reduction
Béarnaise is seasoned with tarragon, chervil, and a shallot/white wine vinegar reduction
Metasynth
Well-Known Member
@FirstCavApache64
I’m not trying to be a dick, I promise. But as a culinary professional, the idea of adding cream or half and half to Béarnaise hurts my soul
Though after re-reading your second post about it, you said the word “mix”, so if it’s a powdered mix, then…
A: It’s not bearnaise
B: May very well call for half and half
I’m not trying to be a dick, I promise. But as a culinary professional, the idea of adding cream or half and half to Béarnaise hurts my soul
Though after re-reading your second post about it, you said the word “mix”, so if it’s a powdered mix, then…
A: It’s not bearnaise
B: May very well call for half and half
FirstCavApache64
Well-Known Member
I didn't take it that way at all. It's a powdered mix from Knorr or one of those spice packet companies. It says Bearnaise but I get that it's not authentic. It's great on steak, that much I'm sure of 
. I've had the real sauce at an expensive restaurant and it's better from a chef for sure.
. I've had the real sauce at an expensive restaurant and it's better from a chef for sure.
If it really freezes for 18 months then yeah, I'll move it to freezer bags and use it to make butter! I have buttermilk in the freezer already, and I find it goes wonky after like 4 months... I have a LOT of butter, baby. 4 different tubs of home shook (garlic, chive, cinnamon, and just salted)I’d just use what you want in recipes. Alfredo, ice cream, cream soups, whatever.
Then make butter with the rest. I know you SAID you have plenty of butter, but you can freeze bulk butter up to 18 months without and degradation in flavor when stored properly.
You telling me you’re not gonna need to buy butter for a year and a half?
Metasynth
Well-Known Member
I’m not actually a food snob, and I would totally eat it if it tastes good.I didn't take it that way at all. It's a powdered mix from Knorr or one of those spice packet companies. It says Bearnaise but I get that it's not authentic. It's great on steak, that much I'm sure of
My favorite topping for steak is compound butter.
Get some soft butter, mix it with minced shallots, chopped parsley, chopped chives, minced garlic, finely grated lemon zest, chili flakes, few drops of Worcestershire, few drops of hot sauce, few drops of lemon juice, salt and pepper.
Roll it all up in some plastic wrap and keep in the fridge or freezer till ready to use. When steaks are done, put a tablespoon of the butter on them to melt while they rest.
Metasynth
Well-Known Member
Could always steep weed or hash in it, and make medicated ice cream.
I'm sure I'll find something to do with it, but making weed have more calories won't be it. That's just a recipe for roly poly
*I just remembered I have a few pucks of cannaoil frozen. I should do something with that...*
Metasynth
Well-Known Member
I didn’t say you had to EAT it, lol, just get your player group high af before you DM…haha
Or give the cream to @Laughing Grass to make caramels…lol
The world does NOT need the LG Rsawr edible collab. Sounds like a recipe for a week long accidental napI didn’t say you had to EAT it, lol, just get your player group high af before you DM…haha
Or give the cream to @Laughing Grass to make caramels…lol
Jeffislovinlife
Well-Known Member
Well I for one would eat that lolThe world does NOT need the LG Rsawr edible collab. Sounds like a recipe for a week long accidental nap
You know where I live, pop on by! :] I'm good at improvising, we can knock you out!
Wait, that sounds threatening. I won't hit you with a cast iron pan...
Metasynth
Well-Known Member
You and me both, brother
big bud man 413
Well-Known Member
when was your last physical? you might need to have some blood work done. I would see a doctor soon. not feeling good sucks!