You'll be glad to have these tips in your apron pocket. 😇
We'll get to know each ingredient, then learn how to put them toward specific recipes in the section below.Half cream, half milk, this dairy hovers between 10–12% fat. It can’t be whipped and shouldn’t be swapped into baking recipes, but is great for enriching soups and mashed or creamed vegetables.
Heavier than half-and-half, but lighter than heavy cream, with an 18–30% fat content. Still too lean to whip, but good for enriching soups and mashed vegetables, and can be used for sauces.With about 3.5% fat, this is the creamiest milk around, but still significantly leaner than heavy cream. Use for mashed vegetables or other forgiving cooking preparations.
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