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Heavy cream question

ediej1209 AL Zn 7

6 years ago

I was watching a PBS cooking show just now and the chef made something using 1 cup of heavy cream and one cup of milk. What would the difference be between that and 2 cups of half-and-half?

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Sherry8aNorthAL

6 years ago

last modified: 6 years ago

He didn't have, or want to keep on hand, half and half? I usually buy, and keep on, hand, heavy cream and whole milk, but I only use half and half in one soup recipe.

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Comments (9)

foodonastump
6 years ago
last modified: 6 years ago
No. Per ounce, heavy cream has 10 grams of fat and whole milk has 1, so mixing them 50/50 would give you 5.5 grams. But half and half has 3 grams.

ETA - Kitchn says 3:1 whole milk to heavy cream. 13/4=3.25 so that sounds about right. Other sites might have slightly different ratios.
ediej1209 AL Zn 7 thanked foodonastump
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ediej1209 AL Zn 7
Original Author
6 years ago
FOAS, thanks for the explanation. This was for a pudding so the higher fat ratio would give a richer taste, would be my guess. Live and learn!
Sherry8aNorthAL
6 years ago
So, my soup recipe would just have a little more fat if I mixed instead of buying half and half? That would sure work and would cut out a trip.
ediej1209 AL Zn 7 thanked Sherry8aNorthAL
sleevendog (5a NY 6aNYC NL CA)
6 years ago
It is the recipe, no?. An oyster stew I might just finish with whole milk. A pan roast I might use heavy cream. (rarely). Chowder maybe but usually milk. Seafood soups just a finish yogurt cream at the table.

Just a preference. Milk just thins the heaviness. Some prefer thick chowder usually with flour and cream. We like NY style that is brothy. But what do I know. 😂. I buy a tiny heavy cream and a tiny sour cream every thanksgiving and they are rarely used.

Ah, but I did recently stir in a 1/4 cup of fresh young gorgonzola into a 1/2 pint of bone broth for a mushroom soup.
ediej1209 AL Zn 7 thanked sleevendog (5a NY 6aNYC NL CA)
Sherry8aNorthAL
6 years ago
last modified: 6 years ago
Mexican Chicken Corn Chowder. Mickey likes it with my Dad's Mexican Cornbread. Basic buttermilk cornbread with minced jalapenos and a can of cream corn. I add a cup of shredded cheddar to the cornbread.

https://www.tasteofhome.com/recipes/mexican-chicken-corn-chowder/
ediej1209 AL Zn 7 thanked Sherry8aNorthAL
ediej1209 AL Zn 7
Original Author
6 years ago
I saved that recipe, it looks luke something good and warming for winter dinners! Thanks for sharing.
Sherry8aNorthAL
6 years ago
last modified: 6 years ago
It is. It is also easy to keep on hand. Most is pantry and the chicken is always in the freezer. The cilantro and the tortillia strips are a new addition to jazz it up. They don't exist in the old version.

ETA: You can use a can of the Petite diced tomatoes, if you don't have a fresh tomato.
ediej1209 AL Zn 7 thanked Sherry8aNorthAL
Sherry8aNorthAL
6 years ago
last modified: 6 years ago
Dad's Mexican Cornbread (I have no idea where he got it)

1 (17oz) can of cream style corn

1 cup buttermilk

1/3 cup vegetable oil

2 eggs, beaten

1 cup self-rising cornmeal mix

3/4 cup self-rising flour

3 jalapeno peppers, seeded and minced

Combine everything and mix well. Pour into hot greased skillet.

(I use a 10 inch cast iron skillet)

Bake at 400* for 45 minutes to one hour (My old oven took one hour)

I add a cup of shredded cheddar cheese to the cornbread batter before cooking.

(The pre-shredded cheating kind)
ediej1209 AL Zn 7 thanked Sherry8aNorthAL

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