rocytop2624
The 411 Guy.
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- May 1, 2011
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Thanks, Im gonna get some sorghum for something else. There's a place in the Everglades that supposedly makes a really good one too.
So you’re the one I need to ask: what exactly is creme fraiche?? Every time I try to figure it out, the explanations are things like “it’s similar to sour cream, but not”, etc. and if it’s not in a store, what do you get instead, and how does it change a recipe?If you're making the fish tacos yourself, that's different.
It would be an excellent place to use some creme fraiche instead of crema which is just the Mexican version of it.
Or the best simple way is just make some sriracha mayo and call it a day.
1 cup Heavy whipping creamSo you’re the one I need to ask: what exactly is creme fraiche?? Every time I try to figure it out, the explanations are things like “it’s similar to sour cream, but not”, etc. and if it’s not in a store, what do you get instead, and how does it change a recipe?
—all those years of French class would imply that creme fraiche is fresh cream, but apparently that’s too easy.
No, this can explain it better than I can....
Ironically, there’s actually nothing new about crème fraîche! This way of preserving leftover milk and cream has been used for centuries. Cultured with a little lactic acid bacteria and left at room temperature, cream will gradually thicken into a custard-like consistency with a slightly tangy flavor.
The same bacteria that causes the milk to thicken also creates an acidic environment that prevents the milk from spoiling. Crème fraîche stays fresh for several weeks.