| Creme Fraiche -- French Butter |
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Food Network Kitchens Question: I have a lot of recipes that ask for creme fraiche. I have looked for it in the stores in my area and have not found it. Is there a substitute that I can use? How is creme fraiche made? -- June T., East Wanatchee, Wash. Answer: Creme fraiche is cream that is allowed to age until thickens and develops a nutty, slightly tangy flavor. In France, unpasteurized cream is used and the bacteria present lets this thickening process happen naturally. Here in the United States, laws require cream to be pasteurized, so the bacteria must be added back, usually in the form or buttermilk or sour cream. If your recipes called for creme fraiche that is not going to be cooked, you can easily substitute sour cream or even plain yogurt, though you may want to drain it first to remove some of the excess liquid. If your recipe does cook the creme fraiche, then you need to be more careful. Creme fraiche can be simmered or boiled, but sour cream or yogurt will curdle. In these cases, you can easily make your own creme fraiche. Combine 1 cup whipping cream and 1 tablespoon low-fat (not non-fat) buttermilk in a glass or ceramic bowl or measuring cup, microwave for a few seconds to warm slightly (to about 85 degrees). Cover with plastic wrap and let sit at room temperature until thickened, up to 24 hours. Stir and use immediately or refrigerate for up to a week. Question: What is the difference between French and American butter? I watched a show on Food Network and the baker said the secret to his cookies was French butter. Where can one find this item? -- Tracey S., Dallas, Texas. Answer: By law, butter must be at least 80 percent fat and not more than 15 percent water. The remaining five or so percent is made up of milk solids and in salted butters, salt. French and French-style butters just have a higher percentage of fat than mass-produced American butters. The lower the water content, the more flavorful the butter is, but also, as in the case of those great French butters, more expensive. Some American butter producers are now turning out delicious butter made in the French style and these can be found in gourmet food markets. If you are planning on substituting French butter for American in a baking recipe, be aware that the recipe was probably tested using plain, old American butter. If the recipe calls for a great deal of butter, the French butter may make it turn out a bit greasier or fattier. If you're buying butter for toast or muffins or sauces, the French butter is the way to go. (Got a question for the culinary experts at Food Network? Send inquiries to Ask Food Network Kitchens via e-mail at askfn@foodtv.com or by writing Food Network P.O. Box 1180, Radio City Station, New York, N.Y. 10101-1180. Because of the volume of inquiries, questions will only be answered in columns. For more information, visit www.foodtv.com. Distributed by Scripps Howard News Service.)
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