cooking with cream in nz

[victoria24]

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?

[KatieBen]

I was wondering why I couldn't see double or whipping cream anywhere! Can't answer your question sadly. Is thickened cream OK for whipping? (for meringue type desserts primarily)

[victoria24]

the single cream in bottles whips up fine

[Ngeru]

I just use the straightforward cream for everything it's fine whipped and for cooking; that thickened cream is yucky gelatinous gloop.

[clairelouise]

Yep, we've used the single stuff and everything turned out fine

[Jo Jo]

I'd use the standard cream, too.

The standard cream in New Zealand is more like the UK's whipping cream than the UK's single cream. (The fat percentage of the different types is minimum 48% for UK double cream, minimum 35% for UK whipping cream and minimum 18% for UK single cream. NZ standard cream has about 38% fat, IIRC.)

I don't use the thickened cream as it contains gelatine, but I have no problems using the NZ cream in cooking: you can whip it and cook with it in the same way as double cream, but it's obviously not as rich as double cream.

[Janey]

I tend to use sour cream works fine as I struggled to find creme fresh

[frootbat]

You guys are the best! I'm going to go home and whip some thin cream, which I haven't tried before, just because you say I can!
I also use sour cream (the little pots are handy) quite often instead of creme fraiche, due to it being so bloomin expensive!

[Tanya]

Post #3 is about Anchor Cream

http://www.enz.org/forum/showthread....t=double+cream

Tanya

[Den]

I use UHT Anchor cream for cooking all the time - its great because its in a carton, has a long life date so you can keep a few in the cupboard at a time ready to go.
(if you have a cupboard, house renovations in progress)