Philadelphia cooking creme

[heidih]

Anyone try this new product? I just saw a commercial. Apparently there are several flavors and it is supposed to melt easily versus the Philly cream cheese. Here is a link.

[Kim Shook]

I actually used this the other night and liked the results very much. Here is the post. It melts beautifully and adds a nice richness without being super tangy like cream cheese. I've only used the plain so far, but a co-worker used the Southwestern flavor to make enchiladas and liked it. I'm thinking that thinned with a little stock, it could replace the dreaded "Cream of..." soups in some of my old favorite casseroles that I don't make anymore.

[Genkinaonna]

So basically it's creme fraiche?

[tim]

So basically it's creme fraiche?

Hi,

Read all of the ingredients and you will realize that it definitely is not Creme Fraiche!

Ingredients: Pasteurized Nonfat milk and milk fat, water, whey protein concentrate, cheese culture, salt, tapioca starch, maltodextrin, lactic acid, carob bean gum, guar gum, sorbic acid (preservative), natural flavor, vitamin A palmitate

Doesn't that sound delicious?

Tim

Edited March 17, 2011 by tim (log)

[lancastermike]

So basically it's creme fraiche?

Hi,

Read all of the ingredients and you will realize that it definitely is not Creme Fraiche!

Ingredients: Pasteurized Nonfat milk and milk fat, water, whey protein concentrate, cheese culture, salt, tapioca starch, maltodextrin, lactic acid, carob bean gum, guar gum, sorbic acid (preservative), natural flavor, vitamin A palmitate

Doesn't that sound delicious?

Tim

Sounds like it is directly out of the modernist book

[gfweb]

I guess you could use it in place of a can of mushroom soup in a lot of recipes.

[rickster]

So basically it's creme fraiche?

Hi,

Read all of the ingredients and you will realize that it definitely is not Creme Fraiche!

Ingredients: Pasteurized Nonfat milk and milk fat, water, whey protein concentrate, cheese culture, salt, tapioca starch, maltodextrin, lactic acid, carob bean gum, guar gum, sorbic acid (preservative), natural flavor, vitamin A palmitate

Doesn't that sound delicious?

Tim

I'm guessing that's pretty much the ingredient list for regular cream cheese too.

I had a chance to have some cheese enchiladas made with the southwestern style and I thought they were pretty good. It seemed a little pricey - $3.79 in my supermarket for a modest sized container- to be a main ingredient, but I could see it working as an addition to sauces.

[tim]

So basically it's creme fraiche?

Hi,

Read all of the ingredients and you will realize that it definitely is not Creme Fraiche!

Tim

I'm guessing that's pretty much the ingredient list for regular cream cheese too.

Hi,

The appropriate comparison is to creme fraiche. In my household, creme fraiche ingredients include pasteurized manufacturer' cream (cream and milk) and buttermilk (again, no additives).

Tim

[rickster]

So basically it's creme fraiche?

Hi,

Read all of the ingredients and you will realize that it definitely is not Creme Fraiche!

Tim

I'm guessing that's pretty much the ingredient list for regular cream cheese too.

Hi,

The appropriate comparison is to creme fraiche. In my household, creme fraiche ingredients include pasteurized manufacturer' cream (cream and milk) and buttermilk (again, no additives).

Tim

The ingredient comparison to creme fraiche would be appropriate if the product texturewise or flavorwise was anything like creme fraiche. It isn't, at least in the usage I tried. It's more like a soft flavored cream cheese.

[tim]

So basically it's creme fraiche?

Hi,

Read all of the ingredients and you will realize that it definitely is not Creme Fraiche!

Tim

I'm guessing that's pretty much the ingredient list for regular cream cheese too.

Hi,

The appropriate comparison is to creme fraiche. In my household, creme fraiche ingredients include pasteurized manufacturer' cream (cream and milk) and buttermilk (again, no additives).

Tim

The ingredient comparison to creme fraiche would be appropriate if the product texturewise or flavorwise was anything like creme fraiche. It isn't, at least in the usage I tried. It's more like a soft flavored cream cheese.

The comparison to creme fraiche was appropriate only because it was suggested.

[tim]

I'm guessing that's pretty much the ingredient list for regular cream cheese too.

Hi,

Philadelphia Cream Cheese contains:

• Pasteurized Nonfat Milk and Milk Fat
  Cheese Culture
  Whey Protein Concentrate
  Salt
  Guar Gum
  Carob Bean Gum

Tim

[tsquare]

Sounds a lot like jared Crema Salvadorean - lists heavy cream, cream cheese (and all its ingredients), sour cream (and all its ingredients), salt and annatto. It is sold as shelf stable - I'd guess Philly "fresh" requires refrigeration?

[Chris Hennes]

I've availed myself of one of the "free product" coupons floating out there to try this stuff: for the record, it's just cream cheese with some added stabilizers. It has the taste and texture of normal Philadelphia-brand cream cheese, and can be spread on bagels, etc. Until you get it over high heat in a situation where you might experience some graininess with a regular cream cheese, it's nothing unusual. I've added it to mashed potatoes and scrambled eggs to good effect, but the same can be said for normal cream cheese. I also tried to push its limits and used it the way one might use cream, to finish a pasta sauce. I deliberately brought the sauce to a boil before adding it to the pasta, and it held together as promised. They aren't really breaking any new ground here, I don't think, and for the most part it's just a marketing gimmick. But I guess if you find yourself wanting to boil stuff with a lot of cream cheese in it, maybe it's useful.

ETA: I should amend the above to note that, in a side-by-side comparison, the Cooking Creme is a bit thinner than cream cheese. Not quite as thin as mayonnaise, but closer to that texture than to that of a brick of normal cream cheese. I suppose this probably made it stir into the cooked stuff better, but that didn't really occur to me as I used it.

Edited June 12, 2011 by Chris Hennes (log)

[deepfryerdan]

My wife and I tried some of the garlic-type the other night with some chicken and pasta. It did taste good but it was so rich and heavy that after a small helping we were through. I think next time I'll use less.

Used with:

3/4 lb of chicken

1/3 lb of spaghetti

1/2 red pepper