Creamy dishes

Category:Creamy dishes - Wikipedia

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Creamed vegetables Cream soups Milkshakes Cheese spreads Mayonnaise Yogurts Nut and seed butters Cream cheeses Chowders Creamy pasta dishes Cream sauces Creamy curries Creamy casseroles

Coconut milk curries split when the pan is too hot because the fat breaks away from the water. Risotto gets its creaminess from stirred starch and not from any cream at all. Reheating a creamy pasta breaks the sauce unless it comes up slowly and gets stirred. A cream soup thickens better with potato or rice than with flour. Baked macaroni and cheese splits into oil unless the sauce starts as a béchamel. Hollandaise is a creamy sauce that is really an emulsion and dies at the wrong temperature. A cream sauce splits when it boils because the fat and the water separate at high heat. Cream cheese frosting holds its shape only while the butter stays colder than the room. Reducing cream by half concentrates the fat and makes the sauce taste saltier than it is. Korma and tikka masala both look creamy and get there by completely different routes. Yogurt-based sauces curdle in a hot pan unless they are stabilised with starch first. Alfredo in Italy is butter and parmesan while the American version is a cream reduction. Carbonara turns grainy the moment egg and cheese hit a pan that is still on the flame. Dairy-free cream sauces need starch to coat the tongue the way butterfat does.

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