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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