Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.i am a really good cook but i have one problem. why is it when i add heavy cream-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(i am a really good cook but i have one problem. why is it when i add heavy cream),it will help you,my kids.
Answers:
Because whatever you're adding it to is too hot.
Other Answers:
what else are you adding to the sauce?
turn down the stove it is way to hot yeah what else are you placing in it hopefully nothing that it hotter than hte cream
Your ingredients are either too hot or too acid
lemon juice or vinager will curdle cream
too high a cooking temperature will also cause cream to "break" you might want to use a double boiler or bain marie to prevent over heating
You have to cut the liquid down low before you are the cream. That is what makes it curdle...the high heat.
your sauce is too hot-when adding heavy cream to recipies make sure you haven't allowed the sauce to boil. the same is true with adding any creams to a sauce. Your sauce doesn't need to go above about 165* anything higher will cause curdling.
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Kitty said: Yes.i am a really good cook but i have one problem. why is it when i add heavy cream-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(i am a really good cook but i have one problem. why is it when i add heavy cream),it will help you,my kids.
Answers:
Because whatever you're adding it to is too hot.
Other Answers:
what else are you adding to the sauce?
turn down the stove it is way to hot yeah what else are you placing in it hopefully nothing that it hotter than hte cream
Your ingredients are either too hot or too acid
lemon juice or vinager will curdle cream
too high a cooking temperature will also cause cream to "break" you might want to use a double boiler or bain marie to prevent over heating
You have to cut the liquid down low before you are the cream. That is what makes it curdle...the high heat.
your sauce is too hot-when adding heavy cream to recipies make sure you haven't allowed the sauce to boil. the same is true with adding any creams to a sauce. Your sauce doesn't need to go above about 165* anything higher will cause curdling.
correctness,It's Non-profit and only for informational purposes.
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