The Unknow about Cream Cheese
Maby eneryone knows that Cream cheese is a soft, mild-tasting fresh cheese typically made with a high fat content. Low-fat versions also exist, and their consistency is improved by stabilizers such as carob bean gum and carrageenan.but I'm sure those things about cream cheese you didn't know.
Give it some funk
Lox and cream cheese are best friends for a reason: The mild cheese cuts through the smoky fish, creating a combination that is just intense enough. But this effect works well with any strong flavored fish, including smoked trout and sardines. Mix together the fish, cream cheese, chopped shallots, herbs, and lemon juice to form a spread, then slather it on crackers or crudite -- or, go big and turn the entire combination into a strata for brunch.
Scramble it up
No one likes dry scrambled eggs. Cream cheese solves that problem by keeping your eggs moist and melty. Mix together eggs and milk, add it to a hot skillet, then fold in chunks of cheese. The cheese should dissolve into the eggs, creating a creamy and fluffy mixture.
Bake a cake
Even though a pound cake is simple, it’s hard to get just right. It often comes out of the oven dry and dense -- more like a bread than an indulgent cake. Cream cheese eliminates this risk by keeping your cake moist and light. It also adds a pleasant sourness to the cake, giving it a flavor boost.
Churn it up
You don’t need eggs to make great ice cream at home. This method, perfected by Jeni Bauer of Jeni’s Ice Cream, relies on cornstarch and cream cheese instead. It involves boiling a milk and cream cheese mixture long enough to reduce the liquid and concentrate the milk proteins. The cream cheese adds an extra bit of protein, while the cornstarch thickens the whole mixture. In the end, it mimics egg yolks, which bind water and fat together to make an emulsion. Without eggs, the ice cream is much lighter and softer -- perfect for straight-out-of-the-freezer consumption.
Give it some funk
Lox and cream cheese are best friends for a reason: The mild cheese cuts through the smoky fish, creating a combination that is just intense enough. But this effect works well with any strong flavored fish, including smoked trout and sardines. Mix together the fish, cream cheese, chopped shallots, herbs, and lemon juice to form a spread, then slather it on crackers or crudite -- or, go big and turn the entire combination into a strata for brunch.
Scramble it up
No one likes dry scrambled eggs. Cream cheese solves that problem by keeping your eggs moist and melty. Mix together eggs and milk, add it to a hot skillet, then fold in chunks of cheese. The cheese should dissolve into the eggs, creating a creamy and fluffy mixture.
Bake a cake
Even though a pound cake is simple, it’s hard to get just right. It often comes out of the oven dry and dense -- more like a bread than an indulgent cake. Cream cheese eliminates this risk by keeping your cake moist and light. It also adds a pleasant sourness to the cake, giving it a flavor boost.
Churn it up
You don’t need eggs to make great ice cream at home. This method, perfected by Jeni Bauer of Jeni’s Ice Cream, relies on cornstarch and cream cheese instead. It involves boiling a milk and cream cheese mixture long enough to reduce the liquid and concentrate the milk proteins. The cream cheese adds an extra bit of protein, while the cornstarch thickens the whole mixture. In the end, it mimics egg yolks, which bind water and fat together to make an emulsion. Without eggs, the ice cream is much lighter and softer -- perfect for straight-out-of-the-freezer consumption.
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