or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Why do we always bring cream to a boil?
New Posts  All Forums:Forum Nav:

Why do we always bring cream to a boil?

post #1 of 3
Thread Starter 

In recipes incorporating heavy whipping cream, I keep seeing the instruction to add the cream, bring to a boil, and you're done. In French the term is "donner un bouillon" (give a boil, which means bring to the boil and stop). For example I just read it in Ducasse's recipe for sauce au poivre vert (green peppercorn sauce). 

 

What is the point of bringing cream to a boil? 

post #2 of 3
Probably dates back to scalding milk. This was more common befor pasteurization was widespread. But it does a few other things. Heat can inactivate enzymes which keeps the milk more stable. Heating also helps with infusing the flavor increasing the energy of the fluid helping those compounds move and bind.

The boil or long simmer with the dairy can lead to curdling or braeaking of the dairy.

So just to the boil would be an easy visual clue that you're done but also includes a time element invisibly in the instructions.
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
post #3 of 3
Thread Starter 

Great, all good points, thanks a lot phatch!

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Why do we always bring cream to a boil?