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Post by Catbatty on May 7, 2023 0:06:30 GMT -5
I WAS COPYING A RECIPE FROM CANADA. STOPPED ME IN MY TRACKS. THEY HAVE DIFFERENT NAMES, IN CANADA, FOR STRENGTHS OF CREAM. I WENT LOOKING TO SEE WHAT EXACTLY THEY WERE ASKING THE COOK TO USE IN THAT RECIPE. THAT SEARCH BROUGHT ME TO SEVERAL DIFFERENT PAGES REGARDING *CREAM." THOUGHT I WOULD SHARE SOME WEBPAGES FOR OUR CREAM INFORMATION BANKS HERE.  THIS FIRST POST IS ABOUT DEFINING WHAT WE, IN THE USA, CALL CREAMS: sweethomedigest.com/what-is-a-35-cream/NEXT POST, I HOPE TO GO BACK AND FIND THE PAGES I FOUND THAT TELL ABOUT CANADIAN NAMES FOR VARIOUS CREAMS. LATER PEOPLE.  Catbatty 
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gfcart
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Post by gfcart on May 11, 2023 5:48:37 GMT -5
Thank you for sharing these helpful resources about different types of cream. It's always good to know the various options and their different fat contents for baking and cooking. Understanding regional differences in naming conventions can be a challenge, but it's great that you took the time to research and find the information you needed. Happy cooking!
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Post by PattiA on May 11, 2023 8:50:23 GMT -5
Thanks, I learned a thing or two. I don't use a lot of cream, but every time I buy it, I stand in front of the case trying to figure out if I want heavy cream or whipping (35%) cream.
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