Which type of cream do you prefer to put on top of cakes, piping cream like this: http://4.bp.blogspot.com/-w4848yQUgg...pped+cream.JPG or squirty cream like this: http://4.bp.blogspot.com/-_XfOhdU9nu...600/anchor.jpg ?
Piping cream or squirty cream?
Squirty cream is just wrong, I can't stand the stuff and hate eating out and they use it on the sweets
Fresh whipped cream anyday
Fresh whipped cream anyday
Originally Posted by c00kiemonster72:
“Squirty cream is just wrong, I can't stand the stuff and hate eating out and they use it on the sweets
Fresh whipped cream anyday”
“Squirty cream is just wrong, I can't stand the stuff and hate eating out and they use it on the sweets
Fresh whipped cream anyday
”
This.
Originally Posted by c00kiemonster72:
“Squirty cream is just wrong, I can't stand the stuff and hate eating out and they use it on the sweets
Fresh whipped cream anyday”
“Squirty cream is just wrong, I can't stand the stuff and hate eating out and they use it on the sweets
Fresh whipped cream anyday
”
I think you're going to the wrong places. I've never known a decent restaurant use squirty cream.
Fresh cream for me too.
Used both as my mum had a serious dislike of proper cream so had to use squirty cream for her on some things . Ok as long as you don't need it to last too long or aren't trying to use it as proper cake topping etc I'd say proper piped cream as well.
Some places do actually use it though and we are talking proper restaurants so not entirely fair to say decent restaurants don't use it. It is a cop out but I have been is some really good places over the years that have then put a blob of it on the desert.
That said I used to have a slight weakness for the chocolate anchor that was available but that was a guilty pleasure.
Some places do actually use it though and we are talking proper restaurants so not entirely fair to say decent restaurants don't use it. It is a cop out but I have been is some really good places over the years that have then put a blob of it on the desert.
That said I used to have a slight weakness for the chocolate anchor that was available but that was a guilty pleasure.
Originally Posted by Tiggergirl:
“
Some places do actually use it though and we are talking proper restaurants so not entirely fair to say decent restaurants don't use it. It is a cop out but I have been is some really good places over the years that have then put a blob of it on the desert.
”
“
Some places do actually use it though and we are talking proper restaurants so not entirely fair to say decent restaurants don't use it. It is a cop out but I have been is some really good places over the years that have then put a blob of it on the desert.
”
Really? I find it hard to believe a chef/pastry chef would spend time creating desserts to then ruin them by adding a dollop of squirty cream.
Originally Posted by Jambo_c:
“Really? I find it hard to believe a chef/pastry chef would spend time creating desserts to then ruin them by adding a dollop of squirty cream.”
“Really? I find it hard to believe a chef/pastry chef would spend time creating desserts to then ruin them by adding a dollop of squirty cream.”
Just because you find it hard to believe, doesn't mean it doesn't go on.
As I pointed out it has happened to me, and I've been to plenty of what are classed as decent restaurants, but you were very quick to point out that I'm going to the wrong places
Originally Posted by c00kiemonster72:
“Just because you find it hard to believe, doesn't mean it doesn't go on.
As I pointed out it has happened to me, and I've been to plenty of what are classed as decent restaurants, but you were very quick to point out that I'm going to the wrong places”
“Just because you find it hard to believe, doesn't mean it doesn't go on.
As I pointed out it has happened to me, and I've been to plenty of what are classed as decent restaurants, but you were very quick to point out that I'm going to the wrong places
”
Fair enough, I've eaten dessert in a lot of good restaurants and I've never experienced it myself though, I just can't imagine any chef worth his salt doing that. It's like serving oven chips or frozen veg. Yes, in chain pubs, carveries, places like Frankie and Bennies etc but I'm very surprised to hear that anywhere decent would do it.
We used to buy squirty cream for the cat
. He absolutely loved it and it kept longer than normal cream.
To be honest, I'm not a fan of cream full stop unless it's in a sauce or something. I scrape it off my portion 1f I make a trifle etc.
. He absolutely loved it and it kept longer than normal cream.To be honest, I'm not a fan of cream full stop unless it's in a sauce or something. I scrape it off my portion 1f I make a trifle etc.
Originally Posted by Teddybleads:
“We used to buy squirty cream for the cat. He absolutely loved it and it kept longer than normal cream.
To be honest, I'm not a fan of cream full stop unless it's in a sauce or something. I scrape it off my portion 1f I make a trifle etc.”
“We used to buy squirty cream for the cat
. He absolutely loved it and it kept longer than normal cream.To be honest, I'm not a fan of cream full stop unless it's in a sauce or something. I scrape it off my portion 1f I make a trifle etc.”
I'm with you on that teddy - I only use cream ( lowest fat) for soup/sauces myself. I've never been a cream cake lover and like you I scrape it off wherever possible.
Unfortunately, over Christmas ( while hubby & I were away for five weeks) my daughter filled my fridge with long life creams of every kind!
needless to say, my husband is enjoying himself! I'm on a fat free diet.
I used to have squirty cream out of the can when I was a kid, I used to always be getting told off! It tastes awful now though. I tried a chocolate one at Christmas, yuk.
Originally Posted by c00kiemonster72:
“Just because you find it hard to believe, doesn't mean it doesn't go on.
As I pointed out it has happened to me, and I've been to plenty of what are classed as decent restaurants, but you were very quick to point out that I'm going to the wrong places”
“Just because you find it hard to believe, doesn't mean it doesn't go on.
As I pointed out it has happened to me, and I've been to plenty of what are classed as decent restaurants, but you were very quick to point out that I'm going to the wrong places
”
What are these decent restaurants? If you're talking chain places like pizza express, tgi Fridays etc, then that isn't really decent and is to be expected, but there is no way on earth that restaurants with a pastry chef would serve squirty cream. Sorry, but that's a fact.
Well a couple of really good Italian restaurants in Soho immediately spring to mind and the names escape me at the moment as there were 2 I used to go to quite a lot but there were quite a few in the area. That said it was not a main component of the dessert but it was used I suppose as a garnish .
Plus a few of the non chain restaurants in my old home town have used it over the year. A local restaurant where I am now that has sadly closed but thats not due to the food quality (the owners moved back to Australia and sold all their businesses and then it went downhill) and they had 3 really good well reviewed places at the time including an exotic buffet place (responsible for my introduction to zebra) and they used it. Although they also had pouring cream if requested but they found it easier to have that and less waste as more people wanted ice cream so it was from an economic point of view in their case.
A restaurant doesn't have to be Michelin star standard to be decent there are lots of good small places around and it doesn't stop them being decent just because they use that over normal cream.
Plus a few of the non chain restaurants in my old home town have used it over the year. A local restaurant where I am now that has sadly closed but thats not due to the food quality (the owners moved back to Australia and sold all their businesses and then it went downhill) and they had 3 really good well reviewed places at the time including an exotic buffet place (responsible for my introduction to zebra) and they used it. Although they also had pouring cream if requested but they found it easier to have that and less waste as more people wanted ice cream so it was from an economic point of view in their case.
A restaurant doesn't have to be Michelin star standard to be decent there are lots of good small places around and it doesn't stop them being decent just because they use that over normal cream.
Originally Posted by Darcy_:
“What are these decent restaurants? If you're talking chain places like pizza express, tgi Fridays etc, then that isn't really decent and is to be expected, but there is no way on earth that restaurants with a pastry chef would serve squirty cream. Sorry, but that's a fact.”
“What are these decent restaurants? If you're talking chain places like pizza express, tgi Fridays etc, then that isn't really decent and is to be expected, but there is no way on earth that restaurants with a pastry chef would serve squirty cream. Sorry, but that's a fact.”
As an ex Chef I agree with you, and no these places I had the squirty cream at were not chain places, they were individual food establishments who were all renouned to be very good, where there food was excellent until the use of squirty cream. So, sorry but it's a fact it's happened!
Originally Posted by Tiggergirl:
“Well a couple of really good Italian restaurants in Soho immediately spring to mind and the names escape me at the moment as there were 2 I used to go to quite a lot but there were quite a few in the area. That said it was not a main component of the dessert but it was used I suppose as a garnish .
Plus a few of the non chain restaurants in my old home town have used it over the year. A local restaurant where I am now that has sadly closed but thats not due to the food quality (the owners moved back to Australia and sold all their businesses and then it went downhill) and they had 3 really good well reviewed places at the time including an exotic buffet place (responsible for my introduction to zebra) and they used it. Although they also had pouring cream if requested but they found it easier to have that and less waste as more people wanted ice cream so it was from an economic point of view in their case.
A restaurant doesn't have to be Michelin star standard to be decent there are lots of good small places around and it doesn't stop them being decent just because they use that over normal cream.”
“Well a couple of really good Italian restaurants in Soho immediately spring to mind and the names escape me at the moment as there were 2 I used to go to quite a lot but there were quite a few in the area. That said it was not a main component of the dessert but it was used I suppose as a garnish .
Plus a few of the non chain restaurants in my old home town have used it over the year. A local restaurant where I am now that has sadly closed but thats not due to the food quality (the owners moved back to Australia and sold all their businesses and then it went downhill) and they had 3 really good well reviewed places at the time including an exotic buffet place (responsible for my introduction to zebra) and they used it. Although they also had pouring cream if requested but they found it easier to have that and less waste as more people wanted ice cream so it was from an economic point of view in their case.
A restaurant doesn't have to be Michelin star standard to be decent there are lots of good small places around and it doesn't stop them being decent just because they use that over normal cream.”
If the desserts are to a high standard, i.e. the restaurant has a pastry chef, then yes, it will never serve squirty cream. Places such as the ones you describe in soho often serve frozen desserts that are defrosted and then served, with emphasis on main courses. For example, the best Indian restaurant I know serves amazing savoury dishes, really authentic and delicious because that's what they specialise in, but if you order a dessert with cream it will invariably be squirty because its not been prepared by a trained pastry chef who specialises in that sort of thing. It's just a side to a pudding, no real passion or thought gone into it.
