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Can this cream be saved?

post #1 of 5
Thread Starter 

Good afternoon-

 

This morning's project was raspberry-picking in the yard.  And now I'm 4 cups deep ready to make scones.

 

Ran to the market to pick up a container of light cream for my scone recipe, which is below if anyone cares for it.  On arriving home, I opened the container (with a sell-by date of Aug. 6) and found the cream clumpy and nasty-looking.  Oddly, it smells and tastes OK.  It's not entirely curdled- it's about as liquid as I would have expected- but there are some clumps that made it APPEAR like it had been out too long.

 

So, is the vote to soldier on and use this stuff?  Or will that poison my scones?

 

Thanks, all!

 

------------------

 

Ingredients

  • 2 cups flour
  • 4 teaspoons bakingshowlist_icon.gif powder
  • 3/4 teaspoon salt
  • 1/3 cup sugar
  • 4 tablespoons butter
  • 2 tablespoons shortening
  • 3/4 cup cream
  • 1 egg
  • Handful driedshowlist_icon.gif currants or dried cranberries

Directions

Heat oven to 375 degrees.

In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well. Cut in butter and shortening. In a separate bowl, combine cream with beaten egg then add to dry ingredients. Stir in fruit. Turn dough out onto a floured surface. Roll dough out and cut into biscuit size rounds. Bake for 15 minutes or until brown.

post #2 of 5

Try shaking it well and see if that doesn't dissolve the lumps.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #3 of 5

"When in doubt, throw it out."  Not worth taking chances.

BDL

What were we talking about?
 
http://www.cookfoodgood.com
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What were we talking about?
 
http://www.cookfoodgood.com
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post #4 of 5

I have to disagree with BDL for once - cream often has clumps.  Almost all the cream i buy has some clumps, usually near the top.  If it;s all white (not separated into a whey-like more transparent substance) it should be fine if it smells good and tastes good.

This applies to fresh cream, not to pastry cream, which can be very dangerous and not look or smell any different.  

 

 

 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #5 of 5

Since you said August,and that is far away  I assume this is an Ultra Pasteurized product? . If it is , it is common for it to do this. Usually it occurs when it sits and is subject to temperature change. We find this often in these products.Just shake or mix and lumps will go away and in most cases nothing wrong with it..

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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