How to use kerma 5% or 15% or etc...

[jackieng]

Hei

Can anyone tell me how to use kerma of 5% or 15% in the cooking ? What is the results of using different percentage of kerma in cooking ? Also...... can anyone tell me how to use Viili for cooking ? What is it for ?

Thanks !

[onkko]

Hei

Can anyone tell me how to use kerma of 5% or 15% in the cooking ? What is the results of using different percentage of kerma in cooking ? Also...... can anyone tell me how to use Viili for cooking ? What is it for ?

Thanks !

Well im currently single male and cook like male, i buy kerma what contains most fat (and if its made by slaves in sweatshop and done by destroying nature is plus), imo there is no signifiant difference on using, just amount of fat. (yes that percentage means amount of fat if you want to be healthy and live forever )
You dont use viili on cooking, you eat it (with berries if you like). Kermaviili is something you use for cooking. Dunno how tho, seems versatile but couldnt find english page.
I eat peasoup with canned tona so parental advisor recommended.

Now i offended all cooks so change to get answer is good

[sammy]

I eat peasoup with canned tona so parental advisor recommended.

Holy Mother of God!

No, but you're right. Viili is different from kermaviili, and I can't think of a single recipe now with the former as ingredient. You eat viili plain or with berries, some put in ground cinnamon and sugar instead... or talkkuna (now what the heck is that in English?)

But kermaviili, it's close to sour cream. Can be used in cooking, also as a dip.

[Jukka Aho]

can anyone tell me how to use Viili for cooking ? What is it for ?

Viili is typically not used for cooking but eaten “as is”, or with condiments such as sugar, talkkuna flour (see here as well) or berries. (Note: the picture in that Wikipedia article is of [peach-]flavored viili, which explains the strange yellowish color. “Standard”, unflavored viili is white in color.)

Some people prepare viili on their own. My grandparents, for instance, used to do that with some regularity instead of always buying their viili from a store.

• • •

Kermaviili is a different thing, though, and often used in various recipes as a base for cold (dip) sauces, salad dressings, etc. – and also in baking.

See here for more information.
 

[onkko]

I eat peasoup with canned tona so parental advisor recommended.

Holy Mother of God!

Well its not bad, i once had only can of peasoup and can of canned tuna so i though "i wont die on it"
Done after that too, bit weird taste but eatable (best i can give on canned food is eateble so good), try it

Onkkos peatuna.
One can of peasoup (cheapest)
One can of tunafish (cheapest "big pieces" in oil")
Put in pan, add water (enough to make it soup but dont drown it) and warm it.
Eat.

Yes that is student food

[EP]

I eat peasoup with canned tona so parental advisor recommended.

I don´t know what to say...

Next time fry some bacon, and cut it into little pieces. Add to a ready made peasoup (the HK one in a yellow plastic thing is better than canned ones). Chop a little onion and add that, too. Season with a little mustard and marjoram (meirami). And finally add a little touch of cream. The fatty kuohukerma/vispikerma type.

The cream fat % is really just that, fat content. I prefer the fattiest kind, you need less of it, and it tastes real. Plus the fatty ones are the only ones you can whip.

[Jukka Aho]

Can anyone tell me how to use kerma of 5% or 15% in the cooking ? What is the results of using different percentage of kerma in cooking ?

Well im currently single male and cook like male, i buy kerma what contains most fat (and if its made by slaves in sweatshop and done by destroying nature is plus), imo there is no signifiant difference on using, just amount of fat. (yes that percentage means amount of fat if you want to be healthy and live forever ;) )

Yep, as onkko says, the prominently displayed fat percentage is not there to inform the cooks, but the health Nazis... but most of the time you would get better-tasting results by using more natural (which usually means fattier!) ingredients.

[Travmies]

Hei

Can anyone tell me how to use kerma of 5% or 15% in the cooking ? What is the results of using different percentage of kerma in cooking ? Also...... can anyone tell me how to use Viili for cooking ? What is it for ?

Thanks !

Its cream, us it like cream

[onkko]

I eat peasoup with canned tona so parental advisor recommended.

I don´t know what to say...

Next time fry some bacon, and cut it into little pieces. Add to a ready made peasoup (the HK one in a yellow plastic thing is better than canned ones). Chop a little onion and add that, too. Season with a little mustard and marjoram (meirami). And finally add a little touch of cream. The fatty kuohukerma/vispikerma type.

The cream fat % is really just that, fat content. I prefer the fattiest kind, you need less of it, and it tastes real. Plus the fatty ones are the only ones you can whip.

I do normally add some bacon if i have time, i once did (when i had refrig) real peasoup. its just so nice to shock you how man lives without you
We had 10l pan and peasoup was made from dried peas etc (all hail to my late mom to really make it, i cant be arsed (yes i can but rare))
Well atleast i try new things, like mustard in noodles. not really good but eatable
Your veins would say "actung! aargh!" if you see my "bread", grilled meat, eggs etc. my examples is when you really have no change or youre lazy.
Did you know lazy people make most of inventions so they dont have to do a work
That doesnt mean me, im just £$€¤%& and lazy

[sinikala]

Yep, as onkko says, the prominently displayed fat percentage is not there to inform the cooks, but the health Nazis.

Not quite.

Cream with a low fat content can only be added at the end of cooking. If you add it too early and heat it too much, it will split, whereas high fat content cream (e.g. double cream) can be heated without problems.

http://scotlandonsunday.scotsman.com/re ... 4116132.jp

There are "ruokakerma" types here with low fat contents, they might be low fat but they also have chemicals (emulsifiers) added to stop the "cream" splitting when heated.

[Pursuivant]

and if you are whipping the cream for something then you need to buy vispikerma

[rinso]

Onkkos peatuna.
One can of peasoup (cheapest)
One can of tunafish (cheapest "big pieces" in oil")
Put in pan, add water (enough to make it soup but dont drown it) and warm it.
Eat.

There are cans with flavoured tuna (curry, sateh, sweet & sour, etc.) Try one of these to make it more exotic.

[Jukka Aho]

Yep, as onkko says, the prominently displayed fat percentage is not there to inform the cooks, but the health Nazis.

Not quite.
Cream with a low fat content can only be added at the end of cooking. If you add it too early and heat it too much, it will split, whereas high fat content cream (e.g. double cream) can be heated without problems.

Well, of course, but if it wasn’t for the latter group, those umpteen different versions of creams (and cream-imitating vegetable oil-based products) with prominent fat-percentage labels on their product packaging would not exist in the marketplace. (I.e. they did not sprung into being because gourmet cooks would have requested for that information to aid them in cooking, but for other reasons.)

Back in the old days – before this health food / low–fat craze started – there were only couple of different “types” of creams – kahvikerma, kuohukerma, and vispikerma, or something to that effect – and none of those featured fat-percentage splashes on their packaging... (the information was there, of course, but it was hidden within the “nutritional facts” / ingredients small print... the exact percentage just wasn’t that interesting to anyone.)

[carolinemaher]

Sinikala - thanks for the link, I can only dream of the clotted cream (55% fat - hurrah) with jam on a scone, obviously not something to be eaten every day but deeelicious! Same goes for double cream (48%) I just can't make a load of recipes without it, really wish I could find thicker cream in Finland than 15% kerma

[Jukka Aho]

Sinikala - thanks for the link, I can only dream of the clotted cream (55% fat - hurrah) with jam on a scone, obviously not something to be eaten every day but deeelicious! Same goes for double cream (48%) I just can't make a load of recipes without it, really wish I could find thicker cream in Finland than 15% kerma :(

Uh...

• Valio kuohukerma 1,5 l HYLA (38%)
• Valio kuohukerma 2 dl HYLA (35%)
• Valio kuohukerma 3,3 dl HYLA (35%)
• Valio kuohukerma 1 l (35%)
• Valio kuohukerma 2 dl (35%)
• Valio kuohukerma 0,5 l (35%)
• Valio vaahtoutuva mokkakerma UHT HYLA 2,5 dl (35%)
• Valio laktoositon vispikerma 2 dl UHT (38%)
• Valio vaahtoutuva mansikkakerma UHT HYLA 2,5 dl (35%)
• Valio vispikerma 2 dl UHT HYLA (38%)
• Valio vispikerma 0,5 l UHT HYLA (38%)
• Valio luomuvispikerma 2dl UHT, HYLA (35%)
• Valio vispikerma 1 l UHT HYLA (38%)
• Valio vispikerma 1 l laktoositon UHT (38%)
• Ingman Kahvikerma (19%)
• Ingman Kuohukerma (35%)
• Ingman kuohukerma, INTO (35%)
• Ingman Laktoositon vispikerma (36%)
• Ingman Vispikerma, INTO (36%)