http://smittenkitchen.com/tips/understanding-cream-labels/ Sat, 19 May 2012 01:38:21 +0000 http://wordpress.org/?v=2.9.2 hourly 1 http://smittenkitchen.com/tips/understanding-cream-labels/#comment-1286 dating seiten kostenlos Fri, 11 Feb 2011 17:49:07 +0000 http://smittenkitchen.com/tips/?p=32#comment-1286 Awesome info! i was honestly just thinking about something similar to this da other day so, it was almost weird when i ran across this. You would be surprised how many people simply have no idea when it comes to this kind of stuff. Anyway, thanks for getting this cool info out there and i am sure i am not da only one who appreciates you taking da time to post this for da masses. Great site post. Good Bye Awesome info! i was honestly just thinking about something similar to this da other day so, it was almost weird when i ran across this. You would be surprised how many people simply have no idea when it comes to this kind of stuff. Anyway, thanks for getting this cool info out there and i am sure i am not da only one who appreciates you taking da time to post this for da masses.
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Good Bye

]]> http://smittenkitchen.com/tips/understanding-cream-labels/#comment-1168 RainyCityGirl Fri, 10 Dec 2010 05:37:30 +0000 http://smittenkitchen.com/tips/?p=32#comment-1168 I know this is a really old post, but thought I would help out. I would advise that you use ground up fresh coconut/ pulverized roasted cashew nut powder added at the end of cooking. It keeps my dishes creamy and very restaurant like without oodles of cream (not that I have anything against cream, I just like itin salted caramel more. :). I know this is a really old post, but thought I would help out. I would advise that you use ground up fresh coconut/ pulverized roasted cashew nut powder added at the end of cooking. It keeps my dishes creamy and very restaurant like without oodles of cream (not that I have anything against cream, I just like itin salted caramel more. :).

]]> http://smittenkitchen.com/tips/understanding-cream-labels/#comment-335 obsessedwithindian Sun, 27 Jun 2010 16:21:51 +0000 http://smittenkitchen.com/tips/?p=32#comment-335 Would you have any advice for adding cream into the required Indian dishes? I have been having lots of trouble making cream-based Indian dishes (i.e. Korma) in the last year (yes, year). Whenever the recipe calls for a cup or so of heavy cream, the cream actually seems to make the dish more thin. Although I know that in real Indian cooking there should not be nearly as much cream as there is in the dishes served at Indian restaurants, but my dishes never seem to come out creamy, but rather soupy. I've looked everywhere to solve this problem, with no luck. :( Please, help me if possible! Would you have any advice for adding cream into the required Indian dishes? I have been having lots of trouble making cream-based Indian dishes (i.e. Korma) in the last year (yes, year). Whenever the recipe calls for a cup or so of heavy cream, the cream actually seems to make the dish more thin. Although I know that in real Indian cooking there should not be nearly as much cream as there is in the dishes served at Indian restaurants, but my dishes never seem to come out creamy, but rather soupy. I’ve looked everywhere to solve this problem, with no luck. :( Please, help me if possible!

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