What's the French equivalent of Italian "panna da cucina"?
2022年2月6日 · One convenient point of any Italian "Panna da Cucina" is it's thickness, which helps to bind the ingredients together without needing too much fat. An example is "Pasta panna e prosciutto". As explained in other answers, this comes from the carrageen, which acts as a stabilized and thickener.
dessert - panna cotta gelatine and size/form - Seasoned Advice
If your current “sweet spot” percentage gives you a panna cotta that’s sturdy enough to hold up on its own, so that you can make clean “cuts” with your spoon, you are fine also in larger shapes. If your preferred ratio is rather soft and creamy, so that the …
Which kind of cream do I use for creme brulee?
2011年6月30日 · Double cream is used in both countries (respectively as crème double and panna doppia) for cream with >48% fat. Lighter creams are panna da montare/crème entiere (whipping cream/full cream) with >30% fat; panna da cucina/demi crème (kitchen cream/half cream) with >20% fat. Finally panna da caffetteria/Crème à café (coffee cream) has >10% fat.
French equivalent of brisket - Seasoned Advice
2016年8月21日 · For adult beef, the area of the cow you're talking about is poitrine, though that covers the "brisket" as well as the front part of what in the U.S we'd call "plate" (i.e., into the "skirt").
substitutions - Can I make panna cotta using a flavored, non …
The result was, as far as I could tell, a successful, strawberry-flavored panna cotta. I'd never tasted panna cotta before, so I didn't have a basis for comparison, but it set nicely, was pleasantly creamy, didn't taste too sweet to me (at least, as served with semi-sweet chocolate sauce), and was, in my opinion, delicious.
substitutions - How to prevent separation/layers in panna cotta ...
The only problem I found was that my panna cotta started to visibly separate into two distinct layers after a couple hours in the fridge. Google searches brought up others that complained of different types of separation, but mine was, unlike most, very much gelled layers with one creamier than the other on top.
Onion and Garlic, a no-no? - Seasoned Advice
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How do I know if food left at room temperature is still safe to eat?
Stack Exchange Network. Stack Exchange network consists of 183 Q&A communities including Stack Overflow, the largest, most trusted online community for developers to learn, share their knowledge, and build their careers.
Is there a definitive way to know if a tin can is lined with BPA?
2012年11月29日 · Many tin cans are lined with BPA which has been connected with various health issues in various studies. Is there a way to determine whether a can of food contains BPA lining? Can the place of
What should I do if power goes out while I am baking cake/cookies?
My main considerations would be: How long does the power regularly go out for? I live in an area where power outages are typically quite short, but once in a while they're hours or days long; as the power typically comes back on within 5-10 minutes, I'd leave everything in the oven.