Grow It, Catch It, Cook It

Thickened cream has about 30-40% fat and then the manufacturers generally add gums and or gelatin. This process allows the cream to hold up well when heated (boiled even during cooking).

I use it in my curries and pasta dishes. 🙂

Just like heavy cream, it is also perfect for serving alongside cakes and pastries.

Enjoy,

PK

Related Links:

• see more cooking with cream posts here
• go to all meal ingredients here

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