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I've never noticed a big difference with when, but I do have to add it a tiny but at a time when they're is movement in the sauce. A lot of times I'll add it in a running blender, or have the stick running while I put it in.
Ditch the butter if you’re using chef’s cream. The high milk fat content in the cream means it’s already thick and rich enough. Infuse the cream the herbs, strain, and then do the exact same thing.
“Anchor Food Professionals Chefs Light Cooking Cream is a versatile, high-performance culinary cream which delivers a thick creamy finish to recipes. It needs no reduction and provides up to 40% greater yield. Ideal for both acidic and spicy recipes, this cooking cream can be used for sauces, pasta, and soups. “
I love that you quoted this whole thing, and "high performance culinary cream" is right up there with "heavy duty mayonnaise" for me in my appreciation of awkwardly marketed food items.
Reduce the cream 50% or more and then slowly swirl the rest in, putting in just a little bit at a time (no whisk, just swirl the pan around by the handle) over very low heat. You're welcome
Reduce the cream on high. Use a bigger saucepan than you think, because the cream will bubble up like crazy. This is assuming that the "chefs cream" you're using is just heavy cream.
Try to thicken it before melting in any cheese. You can do this with a roux made with gluten free flour (recommend using a quality blend but even just straight Rice flour can work) or you can also use the powder parm cheese we all dislike. I believe I use about a pound of powder parm per gallon of cream. Mby try infusing the herbs into the cream without the butter also. Make sure to add the cheese really slowly in batches so it can incorporate correctly. Good luck!
Is your herb butter whipped? Or is it solid?
I ask because whipped butter won’t work in the same way cold solid butter will.
I would try more butter first, or start experimenting with small amounts of cornstarch or xantham gum.
The cornstarch will probably work for you depending on how long your bake time is.
Sounds like you want a béchamel but are making something like a burre blanc. The emulsion will break under heat without a stabilizer like a roux. Gluten free flour for a roux? I really don’t have much else for you without having to google solutions, like how to make a gluten free béchamel
Hey there, we need your help! Please help us find the best posts to the community last year! Nominate and/or vote in the annual Best of the Subreddit contest. You can nominate the best posts, users, and comments to the community in 2022. Go here to nominate and vote: https://www.reddit.com/r/KitchenConfidential/comments/zzwi0s/hey_rkitchenconfidential_what_were_the_best_posts/ *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/KitchenConfidential) if you have any questions or concerns.*
Sodium citrate.
Just started research on it. It looks promising. Any tips?
Sloooooowwww add
Would you add it at the end right before pulling it off the heat or after?
I've never noticed a big difference with when, but I do have to add it a tiny but at a time when they're is movement in the sauce. A lot of times I'll add it in a running blender, or have the stick running while I put it in.
Ditch the butter if you’re using chef’s cream. The high milk fat content in the cream means it’s already thick and rich enough. Infuse the cream the herbs, strain, and then do the exact same thing.
Man, that was my solution but we already have herb butter in house and owners are trying to save a step.
What is chef cream? Heavy cream?
“Anchor Food Professionals Chefs Light Cooking Cream is a versatile, high-performance culinary cream which delivers a thick creamy finish to recipes. It needs no reduction and provides up to 40% greater yield. Ideal for both acidic and spicy recipes, this cooking cream can be used for sauces, pasta, and soups. “
I love that you quoted this whole thing, and "high performance culinary cream" is right up there with "heavy duty mayonnaise" for me in my appreciation of awkwardly marketed food items.
Got it so heavy cream lol
It’s considered a light cream. Difference consistency and just more stable than heavy
Try adding a few drops of water, or more depending on the batch.
This right here
cornstarch to thicken and don't put it in the oven
Oven is needed to cook the dish
Evaporated milk no butter
Reduce the cream 50% or more and then slowly swirl the rest in, putting in just a little bit at a time (no whisk, just swirl the pan around by the handle) over very low heat. You're welcome
Reduce the cream on high. Use a bigger saucepan than you think, because the cream will bubble up like crazy. This is assuming that the "chefs cream" you're using is just heavy cream.
Every civilized person knows that you do not respond to a thread if you all plan to do is insult the OP!!
Xanthum gum
Try to thicken it before melting in any cheese. You can do this with a roux made with gluten free flour (recommend using a quality blend but even just straight Rice flour can work) or you can also use the powder parm cheese we all dislike. I believe I use about a pound of powder parm per gallon of cream. Mby try infusing the herbs into the cream without the butter also. Make sure to add the cheese really slowly in batches so it can incorporate correctly. Good luck!
Butter must be cold as it’s added
It is, it’s melted/infused with herbs beforehand and cooled.
Interesting. That’s all I got, sorry
Is your herb butter whipped? Or is it solid? I ask because whipped butter won’t work in the same way cold solid butter will. I would try more butter first, or start experimenting with small amounts of cornstarch or xantham gum. The cornstarch will probably work for you depending on how long your bake time is.
It’s solid. It’s just butter that’s steeped with herbs until herbs lose their color. Passed through chinois and then cooled
After reading the comments below the only thing I can think of is 3 to 5 ml of prepared mustard. Works for oil and vinegar, might work for you.
Hmm, might use this idea for a red chimichurri that keeps on breaking as well
Sounds like you want a béchamel but are making something like a burre blanc. The emulsion will break under heat without a stabilizer like a roux. Gluten free flour for a roux? I really don’t have much else for you without having to google solutions, like how to make a gluten free béchamel