seeing as you can only buy single cream or thickened cream, which one would you use instead of double cream when cooking a curry/chasseur type dish? wouldn't the single cream be too runny and the thickened cream too thick?
seeing as you can only buy single cream or thickened cream, which one would you use instead of double cream when cooking a curry/chasseur type dish? wouldn't the single cream be too runny and the thickened cream too thick?