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Originally posted by Seiko
A lot of people use half and half which is a creamer, some use milk, Some use specific coffee creamer, mainly flavoured sch as amaretto, and such.
I hope this helps.
Originally posted by thedoctorswife
Originally posted by Seiko
A lot of people use half and half which is a creamer, some use milk, Some use specific coffee creamer, mainly flavoured sch as amaretto, and such.
I hope this helps.
Thanks im sorry for asking such a boring question, but in the Uk its quiet unusual to ask for cream with coffee., mind you, now weve got starbucks and costalotta, they throw all sorts of things in the coffee, flavouring and things, heres an interisting fact, pre starbucks and costa, in the uk we could pick up a cuppa coffee for about 80p, back when i was a little girl there were a lot of italian cafes that did REAL CAPPUCINOS, expresso then frothed milk and back then in the 70s youd pay 20p for a cup, i know find myself living in a world where a starbucks coffee costs 3 quid, i can buy a meal in a caff for that, please no offence meant to you americans personally, been a few times and i love americans but god how bizarre a 3 quid cuppa coffee. i think i should ask for cream just to get value for money.
Originally posted by AQuestion
reply to post by thedoctorswife
Dear thedoctorswife,
Firstly, like your husband I too am a doctor, so you are reading the writings of a doctor and that is by definition authoritative. Unfortunately my doctorate is not in medicine; but, it was worth saying. To get to your question, after consulting with the Book of Humpty Dee, I have found the answer. It is almost never really cream. Back in the day people actually used cream as most lived in farm areas. What we use now in our coffee is either milk or a very light cream not the heavy cream that you are discussing. A great question, the next one is why do we still call it cream, force of habit. It was also common for people to call all colas Coke. Take care and I am awaiting my first patient of the day, she doesn't know my degree isn't in medicine and I would prefer it if nobody said anything.
Your answer was defintly my favourite cream related answer. Im not actually married to a doctor i am just a very sad 40 year old woman with a dr who obsession. Thankyou for the explanation, but why did the farming people use cream when they could have just used milk (Forgive me i lost my agricultural degree certificate down the back of the sofa).
i think we need to get our creams defintion sorted out, half and half=single cream? heavy cream= double cream. and clotted cream, well you dont even wanna go there its what god puts in his coffee.
Apologies for mucking up your post with my editing, rather tired its 3 am ., if By the way I gave you a starb ut no flag because in the time it took me to write this you already had your answer from others. Be welledit on 31-7-2011 by AQuestion because: To fight the NWO and the use of the edit function
United States
In the United States, cream is usually sold as:
Half and half (10.5–18% fat)
Light, coffee, or table cream (18–30% fat)
Medium cream (25% fat)
Whipping or light Whipping cream (30–36% fat)
Heavy Whipping cream (36% or more)
Extra-heavy, double, or manufacturer's cream (38–40% or more).
Not all grades are defined by all jurisdictions, and the exact fat content ranges vary. The above figures are based on the Code of Federal Regulations, Title 21, Part 131[2][3] and a small sample of state regulations.
United Kingdom
In the United Kingdom, the types of cream are legally defined as follows:
Clotted cream:
55%
heat treated
Served as it is. A traditional part of a Cream tea.
Extra-Thick Double cream:
48%
heat treated then quickly cooled
Thickest available fresh cream, spooned onto
pies, puddings, and desserts (cannot be poured
due to its consistency)
Double cream:
48%
Whips the easiest and thickest for puddings
and desserts, can be piped
Whipping cream
35%
Whips well but lighter, can be piped
Whipped cream
35%
has been whipped
Decorations on cakes, topping for ice cream,
strawberries and so on.
Sterilized cream:
23%
is sterilized
Cream or single cream:
18%
is not sterilized
Poured over puddings, used in sauces
Sterilized half cream:
12%
is sterilized
Half cream:
12%
is not sterilized
Uncommon, some cocktails
Originally posted by timi0000
reply to post by thedoctorswife
Not whip cream or cream cheese, if that's what you're thinking. I don't personally drink a lot of coffee, but the cream we use is very similar to milk. I am not a coffee expert, but if you want to know what type of propulsion system thea.Alpha Centaurians use to travel the cosmos, I'm your man. Doctor's wife, huh? You're not bad looking.
Originally posted by CeeRZ
I don't know many that use heavy cream - and if you ask coffee connoisseurs, any milk is blasphemous! But usually it's a half&half. At the store there is actual coffee creamer - again, like those stated above - it's a light cream and usually flavored. And while on the subject of flavoring coffee - I highly highly recommend mixing a cold vanilla cappuccino with a Mudslide, Vanilla Kahlua Liquor and Baileys Irish Cream. It's the perfect mixed drink when smoking a nice coffee infused cigar. mmmmmmmm
Originally posted by Ex_CT2
Cream (From Wikipedia)
United States
In the United States, cream is usually sold as:
Half and half (10.5–18% fat)
Light, coffee, or table cream (18–30% fat)
Medium cream (25% fat)
Whipping or light Whipping cream (30–36% fat)
Heavy Whipping cream (36% or more)
Extra-heavy, double, or manufacturer's cream (38–40% or more).
Not all grades are defined by all jurisdictions, and the exact fat content ranges vary. The above figures are based on the Code of Federal Regulations, Title 21, Part 131[2][3] and a small sample of state regulations.
I can see how you might be confused. See below:
United Kingdom
In the United Kingdom, the types of cream are legally defined as follows:
Clotted cream:
55%
heat treated
Served as it is. A traditional part of a Cream tea.
Extra-Thick Double cream:
48%
heat treated then quickly cooled
Thickest available fresh cream, spooned onto
pies, puddings, and desserts (cannot be poured
due to its consistency)
Double cream:
48%
Whips the easiest and thickest for puddings
and desserts, can be piped
Whipping cream
35%
Whips well but lighter, can be piped
Whipped cream
35%
has been whipped
Decorations on cakes, topping for ice cream,
strawberries and so on.
Sterilized cream:
23%
is sterilized
Cream or single cream:
18%
is not sterilized
Poured over puddings, used in sauces
Sterilized half cream:
12%
is sterilized
Half cream:
12%
is not sterilized
Uncommon, some cocktailsedit on 7/31/2011 by Ex_CT2 because: (no reason given)