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.


crème fraîche

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


Sour Cream

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