Category: dictionary

Sometimes a term pops up n a recipe that you are unfamiliar with. This cook’s dictionary will help you to demystify the term.

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crème fraîche

In France, crème fraîche was traditionally made from unpasteurized cream that naturally contained the right bacteria to thicken it.  

 
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Sour Cream

Sour cream is made by adding lactic acid culture to cream and sometimes milk to thicken and sour it.