Comments on: De la crème

By: Andrew Feldstein

Andrew Feldstein — Tue, 20 Feb 2007 15:32:40 +0000

I feel about ulra-pasteurized the way you feel about giant croissants. It really does taste cooked to me. And would you make your own butter out of that stuff?

The thing to look for is vat pasteurized....

By: Maggi

Maggi — Mon, 19 Feb 2007 14:40:32 +0000

Yep, at my local TJ’s we can get Organic Valley and Garelick Farms. Both are just simply pasteurized, and yes, I think it whips better. We did do a “side by side” one Holiday many moons ago, and only a small percentage (in our non-scientific, small sample) of our guests could detect the “cooked” taste. Unfortunately, I was one of them, so I have steered clear ever since when whipping cream for desserts. If I am cooking the cream (as in adding it to soups, sauces etc.) then the Ultra-P will work just fine.

By: mamster

mamster — Mon, 19 Feb 2007 04:30:29 +0000

They’re called aseptic packs. That’s appetizing, isn’t it?

By: Neil

Neil — Mon, 19 Feb 2007 03:22:07 +0000

I haven’t noticed a “cooked” flavor, but then I haven’t done a side-by-side tasting either.

At another place I’ve worked, for some things we used a higher-fat ultra-pasteurized cream that came in juice-box style packages (what are those called again?). This brand: http://www.elleetvire-pro.com/

By: L

Sun, 18 Feb 2007 19:38:32 +0000

I'm just laughing to myself that we are in a world where we have to say things like "non-ultra-pasturized" instead of just regular ole pasturized! ;-)

Personally, I prefer it straight from the cow, but I tend to use the Organic Valley too.

-L

By: mamster

mamster — Sun, 18 Feb 2007 17:36:48 +0000

I have no problem with those things, Neil. I’m just curious whether you’d detect a flavor difference if you tasted whipped ultra-pasteurized next to non-ultra cream, both 36% fat. The ultra-pasteurized cream is often said to have a “cooked” flavor. Then again, it’s not like I’ve ever tasted some whipped cream and said, “You know, this has a cooked flavor.”

This will definitely be the subject of a future column.

By: Neil

Neil — Sun, 18 Feb 2007 17:27:17 +0000

At Bellagio we had both types and always used the ultra-pasteurized for whipped cream. Mostly because the fat content was slightly lower which actually made the whipped cream stiffer, more stable and last longer without separating. There are also additives like carrageenan and guar gum to enhance whippability. Some might object to the presence of additives, but I personally think that if you don’t have a problem with white sugar (which is about as close as you can get to a pure chemical) or gelatin, then you shouldn’t really have a problem with extracts from seaweed or moss.

By: mamster

mamster — Sun, 18 Feb 2007 15:03:40 +0000

You don’t find that the non-ultra-pasteurized makes better whipped cream? It certainly whips faster, but I admit I haven’t done a side-by-side comparison. It’s on my to-do list.

By: Neil

Neil — Sun, 18 Feb 2007 02:37:26 +0000

Oh. Then it's a rip-off.

I use the ultra-pasteurized stuff myself. It's cheaper, lasts longer, and works fine in all my recipes.

By: mamster

mamster — Sat, 17 Feb 2007 17:34:04 +0000

I’m pretty sure they’re the same fat content. And they both come in cartons.