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#16
11-28-2007, 04:45 AM
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 I started picking up cream that had a short life span for greatly reduced price and boiled it to a very very thick goo, froze for quick additions. There is a ready made Italian thick cream that comes in cryovac container....figured out that I could make my own version for much less. Oldschool......some of the past threads have an amazing life, it's fun to read back through what was written by whom "in the day". Some are no longer active, others have changed their name, still others have hopefully grown as cooks/chefs....   |
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