tag:blogger.com,1999:blog-7173052990851751381.post3427246327969832093..comments2024-03-29T07:48:15.799-04:00Comments on Food Wishes Video Recipes: The Name's Cream...Clotted CreamChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger63125tag:blogger.com,1999:blog-7173052990851751381.post-72372608821625618722019-06-24T14:44:03.382-04:002019-06-24T14:44:03.382-04:00Chef John's timing is quite right. Cooks over...Chef John's timing is quite right. Cooks overnight, pull it out in the morning, let cool and then refrigerate overnight. What happened during the day?<br /><br />I put mine in the oven in the morning. Pull it out that evening and after letting it cool, refrigerate overnight.Anonymoushttps://www.blogger.com/profile/10898081789481386783noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-62161697481072902952019-01-17T11:51:01.129-05:002019-01-17T11:51:01.129-05:00Can this be accomplished in the sous vide or do yo...Can this be accomplished in the sous vide or do you need the surface area to be exposed to the oven?Anonymoushttps://www.blogger.com/profile/06948225945224399837noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-53829887823943927832018-12-23T04:08:35.443-05:002018-12-23T04:08:35.443-05:00I wish if I could post photos. I just started my 2...I wish if I could post photos. I just started my 2 days trip of making clotted cream nnnnnnnnnnnnnnnowAnonymoushttps://www.blogger.com/profile/10505612026133909301noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-6687384779246023412018-05-18T23:27:47.903-04:002018-05-18T23:27:47.903-04:00QUESTION:
Dear Chef John: What do you do with the...QUESTION:<br />Dear Chef John: What do you do with the thinner cream that you pour off? Use it in a recipe that calls for cream? Or in a recipe that calls for milk?Anonymoushttps://www.blogger.com/profile/02767262014022438169noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-25820824651299024622018-04-26T13:06:00.855-04:002018-04-26T13:06:00.855-04:00I used a 16oz bottle heavy whipping cream from tra...I used a 16oz bottle heavy whipping cream from trader Joe's. Left it in the oven for 8 hours at 200 degrees in a Pyrex pan. Had very little liquid left, the taste of this butter/cream is to die for. It is heavenly. Thank you John.Servants in His servicehttps://www.blogger.com/profile/15681577762762400835noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-69579963728469698192018-03-23T01:56:59.493-04:002018-03-23T01:56:59.493-04:00Fyi, someone has blatantly stolen your video and p...Fyi, someone has blatantly stolen your video and posted it on their YouTube channel without attribution. They play it backwards without sound, but it's clearly your work. Here's the link: https://youtu.be/5HPvtoQSLcwHeidihttps://www.blogger.com/profile/00397838298879999796noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-4055297308121375592018-03-14T17:16:53.050-04:002018-03-14T17:16:53.050-04:00Can someone give me the name of a store where you ...Can someone give me the name of a store where you would find non-UHT heavy/double cream? Nowhere in my town or in Birmingham seems to carry it. Possibly it is impossible to find in Alabama. Even Whole Paycheck, erm... Foods doesn't have anything resembling it. Thanks in advance.Anonymoushttps://www.blogger.com/profile/05597477067454221521noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-38998797706527650822018-01-10T08:40:51.820-05:002018-01-10T08:40:51.820-05:00ThanksThanksThomas Venneyhttps://www.blogger.com/profile/10806971416198629441noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-85745333252843654262017-12-10T01:00:35.917-05:002017-12-10T01:00:35.917-05:00Don't you guys know that if Chef John answered...Don't you guys know that if Chef John answered each and every comment, (which are usually questions), he'd never get anything done. He gave you the recipe and did all the work...you should figure the rest out by using common sense. Nikihttps://www.blogger.com/profile/06529671581186150188noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-30407123249051593652017-04-26T09:59:30.626-04:002017-04-26T09:59:30.626-04:00I tried making clotted cream, starting with heavy ...I tried making clotted cream, starting with heavy whipping cream, at 175°. It firmed up on top, but didn't brown, so obviously my oven needs to be on 200°. But it also came out on the thin side (I'm leaving it in for another hour or two at 200°). Is the thinness of the "clot" due to the temperature or the fat content of the heavy whipping cream?Pastor Greg Lawhornhttps://www.blogger.com/profile/10434569271293096261noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-3174816620588890682017-04-22T16:25:26.437-04:002017-04-22T16:25:26.437-04:00I have made this twice already. Lol. The first tim...I have made this twice already. Lol. The first time, I tried ultra pasteurized cream because that's all I could find. It worked, but the yield was very low. So I drove 45 miles to the closest large town and found a natural food store with pasteurized cream. What a difference in yield! It came out exactly as yours. I have noticed, though, that after pouring off the liquid and putting it back in the fridge, it is very thick--like cheddar cheese ball thick. I think I either need to take it out and let it come to room temp or not pour off as much liquid. I mixed the liquid with my leftover whey from making yogurt and the used that to replace the milk and water in an English muffin toasting bread. It was awesome! I ate the clotted cream topped with homemade strawberry rhubarb margarita jam on the bread--absolutely delicious!Gnominatorhttps://www.blogger.com/profile/04003411927600170123noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-52158530733827099612017-04-15T13:58:09.095-04:002017-04-15T13:58:09.095-04:00We made this with the jam this weekend, and it is ...We made this with the jam this weekend, and it is as delightful as advertised! Thank you again, Chef John! I am so much more confident in the kitchen after finding your blog (and my family thanks you!).Jessicahttps://www.blogger.com/profile/18437977931151761998noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-48899619410259877652017-04-14T20:57:16.112-04:002017-04-14T20:57:16.112-04:00This comment has been removed by the author.ZShttps://www.blogger.com/profile/08720787691909220609noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-39396941956453914022017-04-10T21:26:42.716-04:002017-04-10T21:26:42.716-04:00Chef John: This is where an English AGA "co...Chef John: This is where an English AGA "cooker" excels. The ovens are always at a set temp -- the 'warming' oven is always at 200F. So, you just throw stuff in and leave it over night. Oatmeal, cream, brisket, chili, tomato sauce, etc. It changes how you cook in a very positive, effortless way.Anonymoushttps://www.blogger.com/profile/10580055588420725600noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-79388478801133578302017-04-10T16:30:30.504-04:002017-04-10T16:30:30.504-04:00That looks so much easier than the waterbath-on-st...That looks so much easier than the waterbath-on-stovetop method I've been using whenever clotted cravings came knocking on my door. It also reminded me of our last holidays in Cornwall when we had that stuff for breakfast, EVERY DAY. Thanks for sharing and I'll get this done next weekend :-)))Anonymoushttps://www.blogger.com/profile/04924447441510192428noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-2132889034379599752017-04-09T23:18:35.604-04:002017-04-09T23:18:35.604-04:00Alright CJ, after three different grocery stores, ...Alright CJ, after three different grocery stores, I found a heavy cream that seeemed to fit the bill (Americans - just save yourselves the trouble and head straight to Whole Foods or equivalent). It's 11pm and the cream is put in the oven, and I've got 8 pounds of strawberries we just picked today from a local farm. Tomorrow will be jam day with your strawberry jam recipe. I'll update in two days! Thanks so much for such fun, inspirational recipes. Stephanie Massengalehttps://www.blogger.com/profile/06717308253867911247noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-87332211193007686662017-04-09T20:22:19.228-04:002017-04-09T20:22:19.228-04:00I seem to have forgotten to leave the oven off whe...I seem to have forgotten to leave the oven off when I went to bed, and some twelve hours later noticed it was off. Is my cream no longer safe to cook (and eat) at 175? enfranchised, entranced, entrenchedhttps://www.blogger.com/profile/08250797807933282858noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-8217081151669619932017-04-09T19:20:14.976-04:002017-04-09T19:20:14.976-04:00I used the leftover liquid cream (after refrigerat...I used the leftover liquid cream (after refrigeration) to make the cream biscuit recipe and they turned out pretty good http://foodwishes.blogspot.com/2013/11/cream-biscuits-best-biscuit-to-risk-it.htmlForward Our Mottohttps://www.blogger.com/profile/10388137795753363572noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-71196962458011561362017-04-09T08:46:11.364-04:002017-04-09T08:46:11.364-04:00Dear Chef John,
Thank you for another interesting ...Dear Chef John,<br />Thank you for another interesting and wonderful recipe :)<br /><br />I've had this feeling that something is missing from your videos lately... and after watching your old videos it struck me... - it is You :)<br />Video and Audio quality, presentation and attention to detail have been significantly improved over the years, but the voiceover style evolved from Chef John to a male version of Siri reading a text.<br />Chef John, please come back :)<br /><br />CZealothttps://www.blogger.com/profile/17781691917792370751noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-25321886362576505722017-04-08T16:54:21.699-04:002017-04-08T16:54:21.699-04:00I wanted to post a pic, but I get that.. well...yo...I wanted to post a pic, but I get that.. well...you posted this on my birthday! Last year on that day I was sedated at UCSF in ICU while Dr's fought to keep me alive after two Open Heart Surgeries..repaired a birth defect.. 11 weeks later I arrived home to many struggles. But my husband and I resumed our ritual of watching chef John, laughing and planning what we would cook. Now, I haven't been able to cook 👨🍳, but Dave is able, just not experienced. I reminded him often, Dave, you can do this, remember, like Chef says,"this is YOU cooking". He has done great! Thanks chef John! Now, we made the clotted cream because Scones, Tea, Jam and Clotted Cream is the best thing ever! And I now have the BEST Clotted cream EVVAH! So, Happy Birthday to me! Thank you for all the wonderful food, and especially FUN! Best Regards. LakeLadyhttps://www.blogger.com/profile/18215491672913298594noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-45693963295225452832017-04-08T03:54:14.005-04:002017-04-08T03:54:14.005-04:00Chef John, can you give suggestions on where to fi...Chef John, can you give suggestions on where to find heavy cream for this? I can't find any above 36% butterfat.coojwhttps://www.blogger.com/profile/06265434100715350378noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-59731998032374808082017-04-07T18:12:57.127-04:002017-04-07T18:12:57.127-04:00Hey Chef,
How about a recipe for pickled herring?Hey Chef,<br />How about a recipe for pickled herring?Anonymoushttps://www.blogger.com/profile/01023293400942114458noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-19611207857221257012017-04-07T17:48:35.536-04:002017-04-07T17:48:35.536-04:00CJ you couldn't show this but I'm just a c...CJ you couldn't show this but I'm just a commenter so I will say it. Strauss Dairy. Up in Port Townsend.Not only do the cows eat the grass they are supposed to but they have great ocean views as well. One of the great dairies that isn't a raw milk dairy. <br /><br />And for those who asked about how long it will last the answer is a LOT longer than it needs to. It is pure fat which in the fridge lasts a long time. And it has been cooked and reduced. This is not a salad. We are talking months when properly stored. philogaiahttps://www.blogger.com/profile/02570156509307983353noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-25412444209077730242017-04-07T13:30:22.404-04:002017-04-07T13:30:22.404-04:00Hi Chef John! I've always wanted to try this, ...Hi Chef John! I've always wanted to try this, but I've heard in the past that the cream must be unpasteurized for this to work. Was the cream you used unpasteurized? Thank you!Anonymoushttps://www.blogger.com/profile/08994727594234037805noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-2303685763329555712017-04-07T09:19:27.379-04:002017-04-07T09:19:27.379-04:00Hi Chef John. What biscuit recipe do you use with ...Hi Chef John. What biscuit recipe do you use with the thin left over cream?Anonymoushttps://www.blogger.com/profile/11344507463435698602noreply@blogger.com