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Heavy Cream vs. Half and half

I was just wondering, if I'm making a sauce that calls for heavy cream, will using half and half make that much of a difference? It's a pretty basic cream sauce, I guess. flour and butter, then chicken stock with garlic, remove from heat to add the cream, and then a few more spices. So to all the experienced cooks out there, will using half and half instead of the heavy cream cause a big taste difference? I've made this before using heavy cream, and adjusted the spices to suit my mood and what I was cooking, but I would like to cut back on the calories/. Thanks in advance.


( 6 comments — Leave a comment )
Nov. 13th, 2006 06:54 pm (UTC)
Shouldn't be a problem. It will taste lighter, which to my mind is all to the good. I do love cream and butter, but it's possible to overdo a good thing.
Nov. 13th, 2006 07:27 pm (UTC)
yeah, it will still work. You may want to make a little more roux (when you cook the butter and flour together before adding liquid)so preserve consistency though =)
Nov. 13th, 2006 07:52 pm (UTC)
Thanks, about how much more roux do I need to make? I normally do 5 tablespoons of butter and flour, with 1 cup heavy cream and cup and half of chicken stock. So maybe like another 2 tablespoons of each?
Nov. 13th, 2006 08:11 pm (UTC)
Yeah, that sounds about right. I would start with 1TB of each first. You can always make the roux seperately and add it to the liquid as needed. (room temp roux to hot liquid or cold liquid to hot roux) You can always thin it out if need be, too. =^)
Nov. 13th, 2006 07:47 pm (UTC)
Yeah, you can use half and half for this sauce. But for a cream sauce that involves reducing the cream (and no flour), you'll want to stick with the heavy cream, since that's what's thickening the sauce. Just FYI.
Nov. 13th, 2006 07:49 pm (UTC)
Thanks for the tip. I'll keep that in mind. So I'll go ahead and use half and half then.
( 6 comments — Leave a comment )


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