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t and breaks down when it's used in hot dishes. Substituting Cream Heavy whipping cream isn't a direct substitute for creme fraiche, bu t it can be used in limited circumstances. For example, creme fraiche is sometimes whipped like regular cream and used on desserts, whe re its richness and tang lend an interesting note to fresh fruit or flavors such as dark chocolate. Regular whipped cream makes an acce ptable if less interesting substitute. To provide a substitute that's closer to the original, the whipped cream can be flavored with a Brown Fat Revolution tablespoon or two of buttermilk or plain yogurt. Making Your Own If you have a day to prepare, you can make your own creme fraiche at h ome and use it in either hot or cold recipes. Heat your cream gently to about 100 degrees Fahrenheit, just slightly warm to the touch. ca.sgs.com Stir in a tablespoon of buttermilk for every cup of heavy cream, and let it sit out for 12 to 18 hours. The bacteria in the buttermilk .

itutions If you don't have the time or inclination to turn heavy cream into a creme fraiche substitute, you can work with plain yogurt or sour cream instead. Either is an acceptable substitute in cold dishes, though the flavor is not exactly the same. They're more probl ematic in hot foods and sauces, where they'll quickly curdle and separate into curds and whey. To avoid this, whip one egg white and fo ld it into a cup of yogurt or sour cream. Heat it gently until thickened, then add it to your recipe. Alternatively, make a slurry of o Caveman Diet ne tablespoon cornstarch and three of cold water, and stir it into the yogurt or sour cream. Once heated, it stabilizes and prevents th ese creme fraiche substitutes from breaking.The Process Foods are usually blanched by immersing them briefly in hot water, though in co ca.sgs.com mmercial kitchens powerful pressure steamers are also used. It's important to use a large pot holding lots of water, so its temperature .

r, the foods can be drained and dried for later use. Green Vegetables Green vegetables, including spinach and other greens, asparagus, beans and peas, are often blanched to enhance their color. The green color in most vegetables is muted by the air trapped inside their cell walls, just as soapsuds turn clear water opaque. When the vegetables are dropped in boiling water that air expands in the heat and escapes from the cells, revealing the vivid green of the chlorophyll in the plants. When shocked immediately, the vegetables retain th Cookie Diet at green even during later cooking. Dense Vegetables Restaurants also use the blanching technique for dense, slow-cooking vegetables, s uch as carrots or parsnips. These vegetables are blanched for a longer time than most others, often several minutes, to par-cook them. ca.sgs.com Shocking the vegetables stops the cooking, and the vegetables can then be drained and refrigerated until mealtime. When needed they can .

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