[Sca-cooks] Cream

[Ted Eisenstein]

>OK, I'm going to ask a Stefan-style question: What is the difference
>between "heavy cream" and "whipping cream", and what other types
>of cream do you guys have?
>
>Here, I just buy "cream" (white stuff, comes from a cow, floats on
>top of milk...) and use it for whipping, condimenting or anything else
>that springs to mind...

Nearly all the whipping cream I've seen up here has carageenan and
other stuff added, presumably to keep the stuff whipped after you've
shaken it all up. The table cream has nothing but plain, ordinary
cream in it - no additives, no preservatives, nothing but liquid
essence of cow.
There's stuff called Half-and-Half, which is a mixture of half cream and
half whole milk (whole milk is non-skim, non-2%, regular, ordinary,
homogenized milk).

Alban