Darienne

Thanks for that information, PastryGirl.

Hello slkinsey: they were the same square footage but I didn't pick them up. I'll try that tomorrow. Hello Chris: what do you usually pay for it? Ballpark figure... Was it just overpriced at Kroger's? Thanks.

I just learned yesterday of this wonderful non-stick, quick release aluminum foil. Found two kinds today in the local Kroger's (that's it). Kroger's brand cost about $2.50 and the Reynold's was well over $6.00. I bought neither. Thought I'd ask first. Is the Kroger's just useless? Is the Reynolds over-priced?

Hello Matt, Good try, but no go. The cream is in a pink bottle and the whipping cream is in a sort of purple. And Ambra. I buy the whipping cream always from the same company and it's the best one in Utah. Cream of Weber. The purest, fewest ingredients, lack of multisyllabic junk, freshest, etc. ps. Used the not whipping cream plus the actually whipped new cream with some sour cream which I made using whipping cream all in some ice cream today: banana pineapple.

And I would like to thank you and all the others who helped me with this problem. The knowledge of the folks on this forum and the incredible generosity of the sharing of that knowledge is simply amazing.

A thing of beauty is a joy forever. A small portion of today's output.

Make some anyway! We all want to know what happens! ← OK. You are on. Be back soon........ YES! We have whipped cream. Thanks to all of you who have followed this exciting story.... It's been quite a learning experience.

I have the carbonized steel wok at home although I have not used it for a long time. Shall re-season it when we get home. In the meantime, can someone please answer my question as to why I should not use the barbecue, especially as it has a separate burner on one end. Thanks.

Aha! I have not tried coarse sugar yet but will. Today I dipped the results of a few batches of candying: ginger, lemon and oranges. Ginger because I was trying to make ginger spread and failed and had all this ginger. Lemons because they were so cheap one week and then I had all this juice and all those peels. And oranges because we go through oranges like crazy. I found this recipe for the old time Montreal orange Julep that I had as a kid. Modified it, of course, and now have all these lovely orange peels just begging to be candied. So now I have enough dipped peels to open a very little store. Very little. For a couple of hours only.

I haven't kept any of mine yet long enough for this to be a consideration, but I will no doubt follow Kerry's plan. However, I have dredged mine in baker's sugar lightly, very lightly, even though I am dipping them all in chocolate. It's been fine so far. None has lasted more than a week...all eaten, every one ...or given away at this point.

My KA handmixer came with a balloon whisk. Glad you received one for free. I now have the new whipping cream. Alas! I have no use for it for days.

The one thing I was raised making at my Mother's knee was salad dressing, so I have never been able to understand why people buy it in bottles. For one thing, most of it is full of sugar. Italian dressing especially, which we used to call French dressing, oil & vinega...I use lemon juice because I cannot cope with vinegar... takes only a few seconds to make even with its additions, and so why on earth would someone buy it premade?

DH has just entered the fray and wants to know about the stainless woks by Cuisinart and others? Do any have aluminum bottoms? Are they useful? Thanks.

Great, but why?

What about a barbecue outfit? We have one of those outside.

I think I like this answer best of all. Makes my life simpler. I'll get back with what the store/company says and does. Thanks, Chiantiglace ***Just phoned the store and the manageress says to get right down there and she'll replace the cream. Yay team! and thanks to all.

I am no expert, but I thought that gelatine was simply a stabilizer and not to be used until the cream was already whipped. I don't have an ISI gas whipper although I shall begin to think about getting one. Thanks for the help.

Thanks Nickrey, that is a new consideration for me. I must go and taste it straight and see how it stacks up to the usual taste as I recall it. I just came up with another possibility. This cream could have been inadvertently frozen before I received it on the truck, in the store cases.... That would do it. I had ordered this cream over a week ago and apparently the dairy shorted the order. Then it unexpectedly arrived to my confusion. Could there have been some problem of that nature. I know that you can't whip pre-frozen cream.

Thanks for your input. Interesting link.

I think if I learn one more thing today, my brain will burst for sure. Not to mention my DH who said...'don't tell me that you actually told everyone what you did? ' So the half-whipped cream went back into the bottle and will do nicely for ganache or something else. And I'll buy another bottle of Cream of Weber Whipping cream and see what happens, and then follow up on this thread. Thanks for the additional information. I knew about egg whites and cleanliness and somehow thought it was true of whipping cream...which makes no sense when I think about it, because it is fat you are trying to avoid with whipping the egg whites. And if Alanamoana could heat the cream and then cool it and beat it satisfactorily ...it means the mystery remains unsolved. The cream I used is, of course, of a slightly lower fat content than the specialty heavy creams which the professional chefs use, but it has always worked before. Fascinating. I cannot believe the sheer weight of the stuff I have learned since joining this Forum in August. After a lifetime of avoiding cooking as much as possible, I am almost drowning in a sea of information and new experiences.

Can you see my face, how red it is? I forgot all about it. I actually left the cream out in the van overnight. That's from about 5 pm until some time the next day. Put it into the fridge and forgot all about it. It was in the fridge for several hours before I tried to whip it, but I guess that the damage caused by however much heat there was in the van was too much. Oooh, I am embarrassed. But hey! Life moves on. I am indebted to you for your post. I received it before I made a total idiot of myself publicly. (Talk about your learning experiences...)

I think I have died and gone to food heaven. I downloaded all the photos and I see that they each have recipes to accompany them. Thank you for this wonderful boon.

Still no answer. DH was a witness to the controlled whipping session. Everything was scrupulously clean and in the freezer at the start. New cream from the same quart. Used balloon whisk. It was much cooler today also. Low desert humidity. As in the first two attempts, the cream began to thicken somewhat after a few minutes. Aha! I thought. This time it works. Wrong. It never got any thicker. Just a sort of a medium thick and that was it. I phoned the market from which I got the cream and am to call back tomorrow. I might also just mail the company with my predicament and see what they say...or if they replace my defective/? cream. Thanks for helping and listening.

Thanks for all that information. It gives me something to think about. Added: I think I'll just let it go until we get home. We're only a couple of hours from Toronto and our daughter lives in the Chinese section so perhaps we'll go to Toronto to find a thinner cast iron wok.

We, OTOH, used crock pots to dump our finished dishes into to keep them warm and it worked well. Still, what about the wok on the electric stove problem? It was great last week, we cooked on gas, but in my Moab house we have only electric and at home in Ontario we have only electric. Can't even get gas. Is there some method which makes cooking on an electric stove more satisfactory?