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

Kupcake · Post by **Kupcake** » Sat Oct 18, 2008 12:25 am

Pursuivant wrote:which is smetana you need you obviously go to the Estonian deli and get hapukoor in a plastic bag of 200g or 500g at fraction of the price that jarred smetana from valio or ingman.

Where are these Estonian delis, or at least the one you go to?

carolinemaher wrote:I meant cream you can cook with, like for a decent coq au vin, cheesecake, most tarts like quiche lorraine which need the fat content of double cream for the richness of the dish.

I have to admit that i really miss a good clotted cream!

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Jukka Aho · Post by **Jukka Aho** » Sat Oct 18, 2008 12:52 am

Kupcake wrote:I have to admit that i really miss a good clotted cream!

I have no idea if there’s a local product that could serve as a substitute, but Wikipedia has instructions on how to make your own (second paragraph.)

Pursuivant · Post by **Pursuivant** » Sat Oct 18, 2008 3:43 am

Kupcake wrote:Where are these Estonian delis, or at least the one you go to?

all around,

one in kallio on the lines, one in tikkurila, one in pasila, one in kamppi ... "Eestin Herkut" is the one I go to...

Sulka · Post by **Sulka** » Mon Oct 20, 2008 1:33 am

I think it's also worth noting that some cream-looking products, like Flora, are actually vegetable fat based, so they are not cream.

jackieng · Post by **jackieng** » Mon Oct 20, 2008 10:38 am

Kiitos kaikkille ! I have learned more than what I asked.

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

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

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

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

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

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

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