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Vee haff wayz to make you post.

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de Bernd 2025-07-22 21:17:47 Nr. 3684
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I'm making clotted cream. Put 1l of cream into a gratin dish and put it in the oven at 80°C. It has been in there for three hours, but it still needs additional nine hours to be ready for scooping. Tomorrow, I will make some scones for an authentic bri'ish Afternoon Tea.
us Bernd 2025-07-22 22:00:58 Nr. 3687
So what you just cook cream for twelve hours and then? >inb4 uncultured murican
de Bernd 2025-07-22 22:09:28 Nr. 3689
>>3687 It separates the fat from the other components of the cream (water, proteins) giving you something that is between whipped cream and butter in consistency. Also, I think the temperature slightly caramelizes the lactose, giving you a sweet and nutty falvor, but i could be mistaken.
de Bernd 2025-07-22 22:23:52 Nr. 3690
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>>3689 I’ve taken time to do a little research to know what homosexuals do in the privacy of their bedroom temperatures are needed to caramlize lactose. Apparently, 80°C is too low for any caramelization to happen, but you should get a little bit of flavor from the Maillard reaction.
de Bernd 2025-07-25 13:07:16 Nr. 3934
Why not post in the Cooking thread >>108