......everytime i try to cook with it, like to make cheese sauce for
pasta bake or somthing it
curdles or kind of splits into horrible lumpy bits yuk.

It was fine when i made it but it did that when it was in the oven.

Y? How do i stop this happening?

Thanks.

Reggie700 wrote:

Ultrapasteurized cream is hard to work with. It wasn't around when most
cookbooks were written. You can get better help with specifics if you
more accurately describe what you do.

Jerry

On Nov 30, 2:56 pm, Jerry Avins ieee.org> wrote:

Ok, i fried bacon,mushrooms,onion, poured in some fresh cream, let it
heat a bit, put in some grated cheese, mixed it with cooked pasta
tubes, put it in a baking tray with more grated cheese on top, baked it
for half an hour 180 degrees electric.

Reggie700 wrote:

Jerry Avins wrote:

From the rest of the quantities given, I imagine that a 28-oz can of
crushed tomatoes is called for. Different brands of canned crushed
tomatoes vary greatly in consistency. Rienzi is small pieces in rich
tomato juice or thick puree, as marked on the can. Redpack is also
pieces in juice. Cento is a very thick puree. They all taste good, but
if you care about consistency, use a brand you know, or crush whole
tomatoes yourself.

I freeze cubes of tomato paste in an ice-cube tray and keep them in a
zip-up plastic bag in the freezer. Aside from adding a bit of tomato to
a dish I dream up, they let me quickly thicken a sauce that turns out
too loose because the ingredients are a little wet. Tomato paste is also
available in squeeze tubes like tooth paste. (Garlic too.) Very handy
for the Lone gas Ranger.

Jerry

On 30 Nov 2006 06:34:41 -0800, Reggie700 wrote:

Cream will separate if cooked to hot/long, or cooked with anything
acidic.

-sw

Jerry Avins wrote: