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Cream specially designed for all hot kitchen applications such as sauces, soups and pasta dishes. It provides up to 40% better yield with superior coating abilities and a reduced cooking time.
Anchor Cooking Cream is heat and acid stable. In addition it can be heated, chilled and reheated with no loss in quality. For example, a mushroom sauce made with Cooking Cream may be made ahead of time, refrigerated and reheated without any splitting. |
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Shelf Life
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6 months
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Storage
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Anchor Cooking Cream can be stored out of the fridge or at ambient temperature until the date shown. Once opened, treat as fresh cream.
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Helpful tips
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Anchor Fresh Cream can be used as an ingredient in many foods, including ice cream, sauces, soups, custard bases and for cakes.
For a successful whipped cream, it’s best to chill the cream at least 24 hours before using it. When using an electric mixer, chill the bowl and whisk before whipping the cream. The cream will absorb more air and attain more volume if the cream and utensils are all very cold. If made under the right conditions, it should hold for 24 hours refrigerated.
Light cream is suitable for pouring and in some desserts but it cannot be whipped and is less stable for use in hot dishes and with acidic ingredients.
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