If you whip mayonnaise too long and ruin it, you can restart with a new yolk and reuse the ruined mayonnaise.
Is there a similar way to rescue whipped cream that has been whipped too long?
I don't think so. In the mayonnaise case, all that has happened is the fat has come out of emulsion and gathered together again, so you can re-emulsify it. In the whipped cream case, you've started to create large fat crystals (butter). I guess technically it might work to heat it up to melt the butter, re-emulsify it into cream and then beat it again, but I don't think it would be worth the effort. You could go ahead and finish churning it into butter and buttermilk if you want to avoid wasting the cream.
I'd like to prepare some whipped double cream in advance for a dessert I'm making. How long will the cream stay whipped (i.e. peaky) if I do it in advance?
My wife's chicken cake recipe calls for mayonnaise as one of the batter ingredients. In my opinion, mayonnaise is completely unsuitable for high-temperature processing (as in baking), but I was unable to come up with a substitute for it. So, my question is, what can we put into cake batter instead of mayonnaise? Update: I think mayonnaise is unsuitable for baking because it is an emulsion which separates into its ingredients when heated, emulsifying agents used in a commercial mayo are not particularly healthy, and mayonnaise does not taste any good when it is broken into its components
soften, and warm over low heat, stirring until dissolves. Remove and add remaining mango puree, and allow to cool. While cooling, whip the cream. Stir in mango into the whipped cream, transfer...I'm looking for a recipe for orange mousse without eggs, but hopefully with gelatine. I've tried to search for some recipes on google but didn't really find anything too good. I have a very delicious recipe for mango mousse that I found on google that I've tried a lot of times. It would be great if someone could guide me with substituting it with orange rind/juice. I know that Orange recipes can
used before, as my and my sister’s tongues can attest to), seems to help, but even that is only temporary. She has even tried putting the whipped cream in the freezer, and while it does harden, once... be the problem? How can she get whipped-cream to stay hard like it used to? Exact brands and variations used: ... years later, she cannot seem to make whipped-cream anymore. She still uses the same bowl, same mixer, same whipping-cream (Nutriwhip whipping-cream) and does everything the same way as she used
I bought a pack of blackberries from the supermraket and the label said to wash before use. I tried that and it completely ruined them. I tried running them under a tap (faucet). Ruined. I tried dropping the fruit into a bowl of water. Ruined. I tried running them under a slow trickle of water. Not ruined but also not washed. How, please, am I supposed to wash soft fruit like blackberries?
I recently tried to whip warm cream and was surprised to find out that it would not hold air. After some limited research, I have discovered that in order for the fat in cream to form the matrix and hold air it must be cold. What is the event horizon at which the cream is too warm to be whipped?
I've whipped cream before. I recently bought whipping cream (a brand I'm not familiar with) and placed in the fridge prior to whipping. When I took it out of the box, it was a somewhat solid consistency (not liquid at all). So I tried whipping it and every time, it separates into curdle and liquid before even forming soft peaks. Is the problem because the cream is solidified? instead of a liquified version where the air can encorporate. In this case, should I bring it outside first to see if it will liquify somewhat? Or should I just toss this container and buy my regular heavy cream instead.
it with the whipped cream on Saturday? Can the cake and the mousse wait for two days? ... of sponge cake with sauce, Diplomat cream and amarena cherries on top. The problem is that I won't have time the day we eat the cake (Saturday) and the day before (Friday), so I need to make it in advance. I'm thinking of preparing the sponge cake, cherry sauce and chocolate mousse on Thursday and build the bottom layers and put it in the freezer. I can make the Diplomat cream on Friday morning
Through trial and error I've discovered that squeezing a fresh lime over roast parsnips (prior to roasting) make the end product absoutely sublime. The problem however is that the sticky sweet lime juice can make the baking tray hell to clean, or in one pectacular instance of 'over cooking' ruined the non-stick baking tray. Any suggestions to help stop honey glaze and other sweet / sugary dressings from ruining roast dishes? Thanks. P.S. Free free to close if this is off topic :)