Generality
There cooking cream it is a derivative of milk rich in fat. It represents one of the three types of "milk cream" available on the market and, unlike the "fresh" one, it has a much longer shelf life.
Even cooking cream (like the others) is obtained by incorporating again the fats (organized in globules) of the milk which tend to separate by spontaneous surfacing, by industrial centrifugation or following the processing of the whey.
Cooking cream does NOT lend itself to whipping (reduced whippeability); this is mainly attributable to the typical industrial processing of the product, which determines the gelling of the casein proteins around the fat globules (which gives it a solid consistency); moreover, the lipid content (about 20-25%) is much lower than the ideal level (about 35%) to obtain a solid and stable frame.
The composition of the various types of cream essentially depends on the method of extraction from the milk; this is true both for the water-soluble components (lactose, proteins, mineral salts and water-soluble vitamins) and for the fat-soluble ones (triglycerides and fatty acids, some vitamins and cholesterol).
The microbiological quality also varies according to the extraction technique; in particular, the density and types of microorganisms are higher in the creams obtained by surfacing. It is also possible to state that the physical state of milk creams varies mainly according to the temperature. The glycerides of the cream are always liquid at + 40 ° C while they tend to crystallize around -18 ° C. The viscosity and stability of the creams of milk are therefore proportional to the degree of cooling.
Why doesn't the cooking cream whip up?
At this point, it is essential to explain why the caseins gel in cooking cream and why, consequently, it does not lend itself to whipping.
As anticipated, cooking cream is a product aimed at long conservation. This result is obtained (again at an industrial level) by means of the UHT (Ultra Hight Temperature) process. This system is applied by treating the cooking cream at very high temperatures for a very few moments. As a result, food proteins (especially caseins) change their structure and recombine to form a water-soluble gel that traps fat globules.
Well, to whip the cream it is necessary to mechanically incorporate the air inside the food. This allows the proteins to form a network which is then stabilized by the fat globules. In the cooking cream the proteins (compromised by UHT) totally lose this capacity , without considering that the lipid fraction is in any case insufficient to stabilize the metamorphosis.
Some types of cooking cream contain emulsifiers (such as carrageenan) that allow acids, alcohol, etc. to be added to the product. without problems of lumps and phase separation (water separated from fat). Only after several months of storage can we see a mild division of the liquid portion from the solid one.
Purpose of cream - cooking cream in gastronomy
Cooking cream is an ingredient widely used in savory cooking, while fresh cream also has an essential role in pastry (whipped cream). In addition to the trade in various milk creams, the cream can be used for the production of butter.
Video Recipe - Find out how to make Butter at home from fresh cream
The cooking cream has a culinary role that is based on the presence of fats. These nutrients, depending on the type of recipe, participate in increasing the viscosity or softness of the preparations. In the structuring of an accompanying sauce (both for first courses and second courses in a pan), the cooking cream participates in:
- Favor the creaminess of a liquid base and homogenize the consistency
- Increase succulence and palatability
- Correct any errors in salting or spicing
- Harmonizing flavors
- Clarify the color
In the composition of a recipe based on flours (especially those to be leavened), cooking cream essentially contributes to:
- Promote softness
- Promote the preservation of softness even after dehydration (conservation).
List of Video Recipes with Cooking Cream
Nutritional values (per 100 g of edible portion)
In some cases (but not always), cream can be replaced by milk. This measure can certainly favor the reduction of caloric intake and total cholesterol, as well as an increase in digestibility; however, milk proteins often tend to coagulate both due to the increase in temperature and the presence of acid components.
Following this process, the accompanying sauces will be lumpy and tend to be "separated" (not emulsified).
ATTENTION! The frequent and ubiquitous use of cooking cream entails the standardization of the organoleptic and gustatory characteristics with relative assimilation of the various recipes.
Nutritional composition of cooking cream
Cooking cream is a highly energetic food as it is rich in triglycerides; moreover, among the fatty components, there is a notable contribution of cholesterol and a ratio between the fatty acids in favor of the saturated ones (hypercholesterolemic lipids). The cooking cream also provides a certain amount of protein and a more modest concentration of lactose.
From a saline point of view, cooking cream provides a mediocre concentration of calcium and phosphorus (as they are water-soluble, they are proportionally greater in milk and whey); as regards the vitamins, being a product with a high fat content, the fat-soluble ones stand out, in particular the equivalent retinol (vitamin A).
Cooking cream is a product that does NOT lend itself to the diet of overweight subjects, those suffering from hypercholesterolemia and lactose intolerant. In order to include cooking cream in the diet, it is necessary to reduce seasoning fats; of a method of compensation that does NOT favor the presence of good (unsaturated and / or essential) fatty acids in the usual diet.
Milk, Dairy Products and Cheeses Asiago Brie Burrata Caciocavallo Rennet Camembert Cheddar Milk Cream Crescenza Emmental Feta Milk Flakes Fontina Herbal Cheeses Lean Cheeses Cheeses rich in calcium Gorgonzola Gouda Grana Padano Gruyere Kéfalair Adapted milk Artificial milk Condensed milk Asphyxiated milk Goat's milk Sheep's milk Rice milk Soy milk Powdered milk and concentrated milk Skimmed and semi-skimmed milk Lactose-free milk Milk Vegetable milk Dairy products Lerdammer Mascarpone Montasio Buffalo mozzarella Mozzarella Whipped cream Cooking cream Fresh cream Parmigiano Reggiano Pecorino Philadelphia Primo Sale Provolone Ricotta Robiola Roquefort Scamorza Sottilette Squacquerone Taleggio Tomino Yogurt OTHER ARTICLES MILK AND DERIVATIVES Categories Alcoholic foods Meat Cereals and derivatives Sweeteners Sweets Offal Fruit Dried fruit Milk and derivatives Legumes Oils and fats Fish and fishery products Cold cuts S pezie Vegetables Health recipes Appetizers Bread, Pizza and Brioche First courses Second courses Vegetables and Salads Sweets and Desserts Ice creams and sorbets Syrups, liqueurs and grappa Basic preparations ---- In the kitchen with leftovers Carnival recipes Christmas recipes Light diet recipes Women's Day, Mum, Dad Recipes Functional Recipes International Recipes Easter Recipes Recipes for Celiacs Recipes for Diabetics Recipes for Holidays Recipes for Valentine's Day Recipes for Vegetarians Protein Recipes Regional Recipes Vegan Recipes
