The Joys and Evils of High-End Cooking.
Or "Why the 1% is Getting Fatter".
On Thursday, I visited the local magazine where I interned last year, and while I couldn't stay long because half the staff was absent, my former supervisor did give me a copy of a cookbook that my fellow interns and I helped two of the editors put together. The cookbook contains a ton of recipes from high-end ( Read more... )
On Thursday, I visited the local magazine where I interned last year, and while I couldn't stay long because half the staff was absent, my former supervisor did give me a copy of a cookbook that my fellow interns and I helped two of the editors put together. The cookbook contains a ton of recipes from high-end ( Read more... )
Comments 1
My mom uses heavy cream all the time to make panna cotta. She has unfortunately made it so many times I kind of hate it now, but on its own, heavy cream is kinda amazingly good, I sometimes drink it by itself. The 40/whatever percent probably has to do with the fat content; any heavier and you might get it separating (which'll probably happen anyway if you do the recipe wrong, milk products are finicky like that). If it's something that's going to be heated up, you'll get clumpy fat bits at the top, which is not appetizing (but you can skim it off for less fat content). Fat content is also why it's so popular, actually: fat just tastes good, and makes things like soups and sauces creamier ( ... )
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