Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/18/84 (Fortune 01.1b1); site rhino.UUCP Path: utzoo!watmath!clyde!burl!ulysses!mhuxj!houxm!ihnp4!zehntel!hplabs!hpda!fortune!rhino!marcum From: marcum@rhino.UUCP (Alan M. Marcum) Newsgroups: net.cooks Subject: Re: Different Kinds of Cream Message-ID: <256@rhino.UUCP> Date: Tue, 11-Dec-84 16:57:08 EST Article-I.D.: rhino.256 Posted: Tue Dec 11 16:57:08 1984 Date-Received: Thu, 13-Dec-84 03:51:35 EST References: <4392@tektronix.UUCP>Reply-To: marcum@rhino.UUCP (Alan M. Marcum) Organization: Fortune Customer Support Lines: 18 In article <658@druor.UUCP>, Betsy Cvetic writes: > >One note--whipping cream is hardly ever 100% pure cream. It has gelatin and/or >other additives to improve whipping. > >Betsy Cvetic >ihnp4!druor!eac Whenever I buy cream, I check the ingredients. If it has anything besides just cream, I buy another brand. In the Bay Area, the Co-Op stores have cream that really is cream. And, from my experiences, the gelatins, gums, and other junk that are added do nothing for whipping. (For reference, I whip cream by hand; if I'm doing a lot of whipping, I have this marvelous, large, many-many-many tined whisk that's just wonderful.) -- Alan M. Marcum Fortune Systems, Redwood City, California ...!{ihnp4, ucbvax!amd, hpda, sri-unix, harpo}!fortune!rhino!marcum