Heavy cream, also called heavy whipping cream, is whipping cream with a milk fat content of between 36 and 40 percent. Whipping cream will double in volume when whipped. Heavy cream is not the same as the British double cream. Double cream has 48% butterfat, 8% higher than the highest-fat cream available in the United States.

Ingredient

Season: available year-round

How to store: All cream, unless ultrapasteurized (briefly heated to 149°C/300°F and then cooled), is highly perishable and should be kept in the coldest part of the refrigerator.

How to prepare: Unpasteurized, unhomogenized cream whips much easier than pasteurized or pasteurized & homogenized cream. The colder cream is to start, and the colder it stays as you whip it, the easier and better it whips. If it is not cold enough, it doesn’t "whip," it "churns" (no air is incorporated) which makes butter. When whipping cream, add the sugar when the cream is mostly whipped, and the cream will whip to a higher volume. Adding the sugar at the beginning results is lower volume.

Substitutions: To equal 1 cup of heavy cream, use 3/4 cup milk + 1/3 cup melted butter. Not for whipping, only for cooking.

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Om Namo education

23:40

Panir is the Indian name for cheese. Panir is a fresh unripened cheese. It is akin to farmer cheese, pot cheese, cream cheese, and some forms of cottage cheese. However, these cheeses cannot be sustituted for panir in recipes. Panier is made from whole cow's or buffalo's milk and curdled with lemon or lime juice or with whey from a previous batch.

Ethnicity: Indian Ingredient

Season: available year-round

How to prepare: Ingredients 1 quart homogenized milk Juice of 1 lemon, squeezed Direction Bring milk to a boil and add lemon juice. The milk will start to curdle. Turn off the heat, let sit for a few moments, then bring it back to the boiling point; remove from the heat. When half-cool, strain curds from whey through any fine cloth such as a piece of muslin or several thicknesses of cheesecloth. Put a colander, lined with cloth, in the sink, and pour the curdled milk through it. As soon as most of the moisture has drained, gather the top of the cloth, tie it together with anything handy, and hang until all the water has dripped through. This usually takes an hour. Note: Under no circumstances squeeze the bag or try in any other way to lend the nature a hand. It removes the flavor along with the water, and also tends to make the panir tacky. Remove from the cloth, place in a plastic bag, and keep in the refrigerator. This will keep nicely for a couple of days. After that, it will start to smell.

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Om Namo education

23:38

Most recipes that call for salt are referring to table salt, which has additives like iodine (to prevent thyroid disease) and an anti-caking agent to prevent lumping in humidity. Many chefs prefer kosher salt (additive-free, coarse-grained) for cooking and sea salt for table use because they have a softer flavor than table salt. Kosher salt is made by compacting granular salt, producing large, irregularly shaped flakes which allows the salt to easily draw blood when applied to butchered meat (koshering process). The structure dissolves easily and provides flavor without oversalting because of it's large surface area. Hawaiian sea salts (red or black) are specialty finishing salts. The red variety has an iron taste and is used to add color. The black variety has a sulfuric aroma from the addition of purified lava. Black salt (kala namak or sanchal) is more tan than black, and has a very strong, sulfuric flavor. Black salt is available in Indian markets, either ground or in lumps. Pickling salt is free of the additives that turn pickles dark and pickling liquid cloudy. Sel gris is a gray salt from France, and fleur de sel is a by-product of sel gris created when sel gris is allowed to bloom into lacy flowerlike crystals in evaporation basins. Maldon sea salt is a British finishing salt similar to fleur de sal. It has a light delicate flavor that is obtained by boiling sea water to form delicate pyramidal crystals. Rock salt is used to make ice cream. Salt comes either from salt mines or from the sea. Most of today's salt is mined and comes from large deposits left by dried salt lakes throughout the world. Salt preserves foods by creating a hostile environment for certain microorganisms. Within foods, salt brine dehydrates bacterial cells, alters osmotic pressure and inhibits bacterial growth and subsequent spoilage. The word "salary" was derived from the Latin term "salarium" which was the name for a soldier's pay in the army of ancient Rome. The pay included a large ration of salt, which was a spice of high value and also a medium for exchange; thus the origin of such expressions as "salt of the earth" and "worth your salt."

Ingredient

Season: available year-round

Substitutions: 1/2 tsp. rock salt = 3/4 tsp. kosher salt = 1 tsp. table salt

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Om Namo education

22:54

A red powder made from grinding dried sweet red peppers; used as a garnish and seasoning. The color varies from bright orange-red to deep red, depending on the peppers used. Most commercial paprika comes from Spain, South America, California and Hungary. Hungarian paprika is thought to be the finest, and will be labelled as from the Szeged region. In Hungary there are six classes or types of paprika ranging from delicate to hot. To maintain the stronger taste that consumers expect, some spice companies add cayenne to heat up Hungarian paprika. Commercial food manufacturers use paprika to add color. If a food item is colored red, orange or reddish brown and the label lists "Natural Color," it is likely paprika. Paprika releases its color and flavor when heated. Thus, sprinkling ground paprika over colorless dishes may improve their appearance, but does little for their flavor. Similarly, if you want to color the contents of a dish, stir the paprika into a little hot oil before adding.

Ingredient

Season: available year-round

How to store: Paprika deteriorates quickly, so it should be purchased in small quantities and stored in a cool, dark place for no more than 6 months.

Matches well with: cauliflower, chicken, crab, fish, goulash, lamb, potatoes, rice, shellfish, stroganoff, veal

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Om Namo education

22:50

The Indian term for spice blend, masala can be any simple or complex combination of spices. The principal blend is garam masala for which there are countless variations.

Ethnicity: Indian Ingredient

Season: available year-round

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Om Namo education

22:47

Dried seeds of the cilantro plant. Sold whole or ground with a flavor similar to a blend of lemon, sage, and caraway. (Some countries refer to the cilantro as coriander, so any references to "fresh coriander" or "coriander leaves" are meant as cilantro.)

Ingredient

Season: available year-round

Matches well with: curry, fish, ham, lamb, lentils, pork, stuffing, tomatoes, turkey

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Om Namo education

22:44

Dried seeds of the cilantro plant. Sold whole or ground with a flavor similar to a blend of lemon, sage, and caraway. (Some countries refer to the cilantro as coriander, so any references to "fresh coriander" or "coriander leaves" are meant as cilantro.)

Ingredient

Season: available year-round

Matches well with: curry, fish, ham, lamb, lentils, pork, stuffing, tomatoes, turkey

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Om Namo education

22:41