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Oct 24, 2021 - 9:41:32 AM
2395 posts since 6/19/2014

This is now the third time it has happened. What is going on? I bought some cream -- 18% -- with a best before date ten days out. I was hoping to make a sauce for a shrimp pasta dish, but when I tried to pour out the cream, nothing happened, then -- gloop, gloop -- it fell out of the container in lumps. Didn't smell bad at all; it hadn't turned, it was still quite fresh, but it had coagulated, and looked terrible. I chucked the shrimp pasta as I didn't want to take a chance, then I took what was left back to the supermarket. They let me exchange it no problem, but the next container I took out of their fridge I opened there and then just to make sure and guess what? It too was lumpy and unusable, even though its best before date was two weeks away. In the end I got a refund and went home, but what now? How do I make a cream sauce without cream?

Oct 24, 2021 - 10:21:30 AM
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oly

USA

1464 posts since 5/27/2006

we get meals on wheels from our local senior center when my wife helps deliver. She told me that there were several instances of bad milk in the little half pint containers. I never found one until this week. Opened it and found it was aged like me, lumpy and sour.

Oct 24, 2021 - 10:41:03 AM
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10557 posts since 8/22/2006

My wife makes shrimp fettuccine Alfredo she uses half and half. She uses parmigiana cheese to thicken it and may use corn starch if it is not thick enough. So far she gets no complaint from me when she makes it this way. When she puts the English peas in the sauce then it’s a big WHY when it was perfect just like it was.

Oct 24, 2021 - 11:08:51 AM
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885 posts since 10/4/2018

Once in a blue moon, I come across a pint of lumpy cream that plops out, but it still has some liquid cream in it. If it still smells like cream, I shake it up and use it. If there is a bad or no smell, I won't use it. It hasn't killed me yet, nor made me sick.

Edited by - Good Buddy on 10/24/2021 11:09:39

Oct 24, 2021 - 2:36:21 PM

15350 posts since 12/2/2005

I've seen that time to time. No big deal. As long as it smells good, I use it, and it performs just fine.

Oct 24, 2021 - 3:22:38 PM
Players Union Member

rinemb

USA

14103 posts since 5/24/2005

Yep, if dairy passes the smell test (or mildly stinky) we use it.
Most of the heavy creams we get at the grocers are cut with milk and/or include additives as thickeners. guar gum type stuff, or chemicals I can't read. I wonder of once a while a batch of heavy cream gets dosed with too much thickening goo?
Brad

Oct 25, 2021 - 12:55:01 AM
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3853 posts since 4/29/2012

If you take cream and subject it to physical exertion it goes lumpy. We call these lumps 'butter'.

Oct 25, 2021 - 6:17:26 AM

15350 posts since 12/2/2005

quote:
Originally posted by AndrewD

If you take cream and subject it to physical exertion it goes lumpy. We call these lumps 'butter'.


This is true. But I suspect that what's going on here is more akin to creme fraiche or what you and your countrymen so delightfully call "clotted" cream.

Oct 25, 2021 - 8:12:58 AM

75133 posts since 5/9/2007

It's OK to cook with milk products that have "turned" isn't it?

Oct 25, 2021 - 10:37:22 AM

3853 posts since 4/29/2012

quote:
Originally posted by eagleisland
quote:
Originally posted by AndrewD

If you take cream and subject it to physical exertion it goes lumpy. We call these lumps 'butter'.


This is true. But I suspect that what's going on here is more akin to creme fraiche or what you and your countrymen so delightfully call "clotted" cream.


Both wonderful. But not the same. I think clotted cream is heated and creme fraiche is cultured.

Oct 25, 2021 - 3:18:33 PM

3999 posts since 4/22/2018

quote:
Originally posted by eagleisland
quote:
Originally posted by AndrewD

If you take cream and subject it to physical exertion it goes lumpy. We call these lumps 'butter'.


This is true. But I suspect that what's going on here is more akin to creme fraiche or what you and your countrymen so delightfully call "clotted" cream.


Clotted cream is cream that is scalded then cooled, it's definitely very different to creme fraiche which is (I think) more yoghurty 

Oct 25, 2021 - 3:19:34 PM

3999 posts since 4/22/2018

quote:
Originally posted by AndrewD
quote:
Originally posted by eagleisland
quote:
Originally posted by AndrewD

If you take cream and subject it to physical exertion it goes lumpy. We call these lumps 'butter'.


This is true. But I suspect that what's going on here is more akin to creme fraiche or what you and your countrymen so delightfully call "clotted" cream.


Both wonderful. But not the same. I think clotted cream is heated and creme fraiche is cultured.


Beat me to it, by a whisker smiley

Oct 26, 2021 - 12:46:46 AM

3853 posts since 4/29/2012

quote:
Originally posted by Wet Spaniel
quote:
Originally posted by AndrewD
quote:
Originally posted by eagleisland
quote:
Originally posted by AndrewD

If you take cream and subject it to physical exertion it goes lumpy. We call these lumps 'butter'.


This is true. But I suspect that what's going on here is more akin to creme fraiche or what you and your countrymen so delightfully call "clotted" cream.


Both wonderful. But not the same. I think clotted cream is heated and creme fraiche is cultured.


Beat me to it, by a whisker smiley


But do you put the cream on the jam, as in Cornwall, or vice-vera like in Devon ? Or not give a rat's arse like everybody else ?

Oct 26, 2021 - 12:49:31 AM

3999 posts since 4/22/2018

quote:
Originally posted by AndrewD
quote:
Originally posted by Wet Spaniel
quote:
Originally posted by AndrewD
quote:
Originally posted by eagleisland
quote:
Originally posted by AndrewD

If you take cream and subject it to physical exertion it goes lumpy. We call these lumps 'butter'.


This is true. But I suspect that what's going on here is more akin to creme fraiche or what you and your countrymen so delightfully call "clotted" cream.


Both wonderful. But not the same. I think clotted cream is heated and creme fraiche is cultured.


Beat me to it, by a whisker smiley


But do you put the cream on the jam, as in Cornwall, or vice-vera like in Devon ? Or not give a rat's arse like everybody else ?


I wouldn't give a rats arse, but for me it's butter then jam........ don't like cream.

oh, and it's scone as in gone.

Oct 26, 2021 - 4:20:25 AM

Buddur

USA

3101 posts since 10/23/2004

Before the cream sits out too long...

You must whip it.

Oct 26, 2021 - 6:12:37 AM
Players Union Member

DC5

USA

21143 posts since 6/30/2015

quote:
Originally posted by Wet Spaniel
quote:
Originally posted by eagleisland
quote:
Originally posted by AndrewD

If you take cream and subject it to physical exertion it goes lumpy. We call these lumps 'butter'.


This is true. But I suspect that what's going on here is more akin to creme fraiche or what you and your countrymen so delightfully call "clotted" cream.


Clotted cream is cream that is scalded then cooled, it's definitely very different to creme fraiche which is (I think) more yoghurty 


Whatever it is, on fresh raspberries in the restaurant at a hotel in Matlock Bath it is delicious.  First and last time I ever had Clotted cream.  Never seen it on this side of the pond. 

Oct 26, 2021 - 7:03:46 AM
Players Union Member

rinemb

USA

14103 posts since 5/24/2005

quote:
Originally posted by DC5
quote:
Originally posted by Wet Spaniel
quote:
Originally posted by eagleisland
quote:
Originally posted by AndrewD

If you take cream and subject it to physical exertion it goes lumpy. We call these lumps 'butter'.


This is true. But I suspect that what's going on here is more akin to creme fraiche or what you and your countrymen so delightfully call "clotted" cream.


Clotted cream is cream that is scalded then cooled, it's definitely very different to creme fraiche which is (I think) more yoghurty 


Whatever it is, on fresh raspberries in the restaurant at a hotel in Matlock Bath it is delicious.  First and last time I ever had Clotted cream.  Never seen it on this side of the pond. 


Even in Kansas we buy a lot of Devon clotted cream and Devon cream (usually at Christmas time).  in little jars, usually in the cold cheese area of grocers.  Brad

Oct 27, 2021 - 11:27 PM

Paul R

Canada

15131 posts since 1/28/2010

I like my Cream Fresh.


Oct 28, 2021 - 8:48 AM

Banjo Lefty

Canada

2395 posts since 6/19/2014

And then there's this:

Oct 28, 2021 - 9:01:33 AM
Players Union Member

rinemb

USA

14103 posts since 5/24/2005

Lefty, I had that album, as I am sure many did. A kind of soft porn my mama allowed. Brad

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