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:
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!