Upotreba:
1. Za kafu i tople napitke
- Dodaje se direktno u kafu, kakao ili čaj. Daje pun ukus i kremastu teksturu bez naglog razdvajanja ako je pavlaka hladna i kafa ne ključa.
2. Za deserte bez mućenja
- Koristi se kao tečna pavlaka u čokoladnim filovima, ganaseu, kremovima, pudinzima i mlečnim desertima. Idealna za recepte gde se pavlaka samo zagreva ili meša.
3. Za mućenje u šlag (uz dodatnu stabilizaciju)
- Može se umutiti u mekani šlag za torte i kolače koji se odmah koriste. Preporučuje se dodatak mleka u prahu ili blagog stabilizatora.
4. Za supe i čorbe
- Dodaje se na kraju kuvanja, uz obavezno temperiranje. Poboljšava teksturu krem supa i povrtnih čorbi.
5. Za sosove i paste
- Koristi se za kremaste sosove za testeninu, povrće ili piletinu. Ne treba je kuvati na jakoj vatri da se ne razdvoji.
6. Za pire krompir i povrće
- Zamenjuje mleko ili pavlaku, daje bogatiju strukturu i puniji ukus.
7. Za gratiniranje i jela iz rerne
- Može se koristiti u lazanjama, zapečenim jelima i složencima, u kombinaciji sa sirom ili samostalno.
8. Za domaće sladolede i hladne kremove
- Koristi se kao masna komponenta u bazi za sladoled i poluzamrznute dezerte.
9. Za slana i neutralna testa
- Dodaje se u testa za pite, kiflice ili slana peciva radi mekoće i arome.
10. Kao zamena za kupovnu slatku pavlaku
- Može se koristiti u većini recepata gde se traži slatka pavlaka, uz napomenu da nema industrijske stabilizatore.
Napomena za svaku upotrebu:
1. Za kafu i tople napitke
Količina: 1–2 kašike po šoljici
Temperatura:
Kafa ne sme da ključa (idealno ispod 80 °C)
Trikovi:
- Pavlaka treba da bude hladna iz frižidera
- Ako je kafa jako vruća, prvo sipaj malo kafe u pavlaku, pa onda u šolju
2. Za deserte bez mućenja (filovi, ganase, kreme)
Količina: Menja slatku pavlaku 1:1
Temperatura: Zagrevati najviše do 60–70 °C
Trikovi:
- Nikad direktno na jakoj vatri
- Ako dodaješ čokoladu – pavlaka mora biti topla, ne vrela
3. Za mućenje u šlag
Količina: Cela količina recepta ili minimum 150 ml
Temperatura:
- Pavlaka 2–4 °C
- Posuda i mutilice hladne
Trikovi:
- Dodati 1 kašiku mleka u prahu pre mućenja
- Mutiti srednjom brzinom
- Stati čim se pojave mekani vrhovi (ne preterivati)
4. Za supe i čorbe
Količina: 1–3 kašike po porciji
Temperatura: Dodaje se kad se supa skloni sa vatre
Trikovi:
- Temperiranje obavezno
- U pavlaku umešati 2–3 kašike vrele supe, pa tek onda sipati u lonac
5. Za sosove i paste
Količina: 100–150 ml za 2 porcije paste
Temperatura: Sos ne sme da ključa nakon dodavanja pavlake
Trikovi:
- Dodati pavlaku na kraju
- Mešati na tihoj vatri ili van ringle
6. Za pire krompir i povrće
Količina: 2–4 kašike na 500 g krompira
Temperatura: Krompir vruć, pavlaka sobne temperature
Trikovi:
- Dodavati postepeno
- Ne mutiti mikserom – samo ručno
7. Za gratiniranje i jela iz rerne
Količina: 100–200 ml po plehu srednje veličine
Temperatura: Rerna 180–200 °C
Trikovi:
- Najbolje u kombinaciji sa sirom ili jajetom
- Sama pavlaka može blago da se razdvoji ako je sloj tanak
8. Za sladolede i hladne kremove
Količina: Menja slatku pavlaku u receptu
Temperatura: Mora biti potpuno hladna pre mešanja
Trikovi:
- Ako se smesa zamrzava, kratko izmiksati još jednom pre zamrzavanja
9. Za slana i neutralna testa
Količina: 2–4 kašike po testu
Temperatura: Sobna temperatura
Trikovi:
- Smanjiti količinu masnoće (puter/ulje) u testu jer pavlaka već sadrži mast
10. Opšta pravila da se NE razdvoji
- Nikad ne kuvati na jakoj vatri
- Uvek dodavati na kraju kuvanja
- Ne ubacivati u ključalu tečnost
- Ako se blago razdvoji – kratko izmiksati štapnim blenderom
Najčešće greške i kako ih popraviti
1. Pavlaka se razdvojila (masnoća gore, tečnost dole)
Uzrok: Previsoka temperatura ili predugo kuvanje
Kako popraviti?
- Blago zagrej (do mlakog)
- Izmiksaj štapnim blenderom 20–30 sekundi
- Ohladi ponovo
2. Pavlaka se ne muti u šlag
Uzrok:
- Nedovoljno hladna
- Premalo stabilnosti masti
Kako popraviti?
- Dobro ohladi 8–12 sati
- Dodaj 1 kašiku mleka u prahu
- Muti srednjom brzinom, ne maksimalnom
3. Zrnkasta ili “maslena” tekstura
Uzrok:
- Predugo ili prebrzo mućenje
Kako popraviti?
- Dodaj 1–2 kašike hladnog mleka
- Kratko izmiksaj na najnižoj brzini
4. Kvari se posle 2–3 dana
Uzrok:
- Topla pavlaka zatvorena u teglu
- Nečista kašika
- Loša temperatura frižidera
Kako sprečiti?
- Uvek potpuno ohladiti pre zatvaranja
- Čuvati na 2–4 °C
- Koristiti čistu, suvu kašiku
5. Puca u supi ili sosu
Uzrok:
- Dodavanje u ključalu tečnost
Kako popraviti?
- Temperiraj pavlaku (malo vrele tečnosti umešaj u pavlaku)
- Dodaj tek kad se jelo skloni sa vatre
6. Previše gusta ili previše retka
A) Previše gusta
- Dodaj 1–2 kašike mleka, lagano promešaj
B) Previše retka
- Ohladi duže u frižideru
- Ili kratko izmiksaj ponovo
7. Kiseo miris ili ukus
Uzrok:
- Pavlaka više nije bezbedna
Rešenje:
- Ne koristiti
- Ne pokušavati “popravku
Brzi orijentir
- Za kafu – stabilna, 4–6 h hlađenja
- Za kuvanje – temperirati
- Za šlag – dodatna stabilizacija + jako hlađenje
- Rok trajanja – 5 do 7 dana pravilnog čuvanja
Usage
1. For coffee and hot drinks
- It is added directly to coffee, cocoa or tea. It gives a full flavor and a creamy texture without sudden separation if the cream is cold and the coffee is not boiling.
2. For desserts without whipping
- It is used as liquid cream in chocolate fillings, ganache, creams, puddings and milk desserts. Ideal for recipes where the cream is only heated or stirred.
3. For whipping into whipped cream (with additional stabilization)
- It can be whipped into soft whipped cream for cakes and cookies that can be used immediately. The addition of powdered milk or a mild stabilizer is recommended.
4. For soups and stews
- It is added at the end of cooking, with mandatory tempering. Mix 2-3 tablespoons of hot soup into the heavy cream, and only then pour it into the pot).
Improves the texture of cream soups and vegetable broths.
5. For sauces and pastes
- Used for creamy sauces for pasta, vegetables or chicken. It should not be cooked on high heat so that it does not separate.
6. For mashed potatoes and vegetables
- Replaces milk or cream, gives a richer structure and fuller taste.
7. For gratin and dishes from the oven
- It can be used in lasagna, baked dishes and complex dishes, in combination with cheese or on its own.
8. For homemade ice creams and cold creams
- It is used as a fat component in the base for ice cream and semi-frozen desserts.
9. For salty and neutral doughs
- It is added to the dough for pies, rolls or savory pastries for softness and aroma.
10. As a substitute for store-bought heavy cream
- It can be used in most recipes where heavy cream is required, with the note that it does not contain industrial stabilizers.
Note for each use:
1. For coffee and hot drinks
Amount: 1–2 tablespoons per cup
Temperature: The coffee must not boil (ideally below 80 °C)
Tricks:
- The heavy cream should be cold from the fridge
- If the coffee is very hot, first pour some coffee into the cream, and then into the cup
2. For desserts without whipping (fillings, ganaches, creams)
Quantity: Replaces sweet cream 1:1
Temperature: Heat to a maximum of 60–70 °C
Tricks:
- Never directly on high heat
- If you add chocolate - the cream must be warm, not hot
3. For whipping into whipped cream
Amount: The entire amount of the recipe or a minimum of 150 ml
Temperature:
- Heavy cream 2–4 °C
- Bowl and whisk cold
Tricks:
- Add 1 tablespoon of milk powder before whipping
- Beat on medium speed
- Stop as soon as soft peaks appear (do not overdo it)
4. For soups and stews
Amount: 1–3 tablespoons per serving
Temperature: It is added when the soup is removed from the heat
Tricks:
- Tempering is mandatory
- Mix 2-3 tablespoons of hot soup into the heavy cream, and only then pour it into the pot.
5. For sauces and pastas.
Amount: 100–150 ml for 2 servings of pasta
Temperature: The sauce must not boil after adding the heavy cream
Tricks:
- Add heavy cream at the end
- Mix on low heat or off the stove
6. For mashed potatoes and vegetables
Amount: 2–4 tablespoons per 500 g of potatoes
Temperature: Potatoes hot, heavy cream at room temperature
Tricks:
- Add gradually
- Do not beat with a mixer - only by hand
7. For gratin and dishes from the oven
Amount: 100–200 ml per medium-sized baking sheet
Temperature: Oven 180–200 °C
Tricks:
- Best combined with cheese or egg
- The cream itself can separate slightly if the layer is thin
8. For ice cream and cold creams
Quantity: Replaces sour cream in the recipe
Temperature: Must be completely cold before mixing
Tricks:
- If the mixture is frozen, briefly mix again before freezing
9. For savory and neutral doughs
Amount: 2–4 tablespoons per test
Temperature: Room temperature
Tricks:
- Reduce the amount of fat (butter/oil) in the dough because heavy cream already contains fat
10. General rules NOT to separate
- Never cook on high heat
- Always add at the end of cooking
- Do not put into boiling liquid
- If it separates slightly - mix briefly with a stick blender
The most common mistakes and how to fix them:
1. The cream has separated (fat above, liquid below)
Cause:
Too high a temperature or too long a cooking time
How to fix it?
- Heat slightly (until lukewarm)
- Blend with a stick blender for 20-30 seconds
- Cool again
2. Heavy cream won't mix into the whipped cream
Cause:
- Not cold enough
- Too little fat stability
How to fix it?
- Cool well for 8-12 hours
- Add 1 tablespoon of milk powder
- Beat on medium speed, not maximum
3. Grainy or "oily" texture
Cause
Beating too long or too fast
How to fix it?
- Add 1-2 tablespoons of cold milk
- Blend briefly at the lowest speed
4. It spoils after 2-3 days
Cause
- Warm cream sealed in a jar
- Dirty spoon
- Bad refrigerator temperature
How to prevent it?
- Always cool completely before closing
- Store at 2–4 °C
- Use a clean, dry spoon
5. Pops in soup or sauce
Cause
Adding to boiling liquid
How to fix it?
- Temper the heavy cream (mix some hot liquid into the heavy cream)
- Add only when the dish is removed from the heat
6. Too thick or too thin
A) Too dense
- Add 1-2 tablespoons of milk, stir gently
- Too rare
- Cool longer in the fridge
- Or briefly mix again
7. Sour smell or taste
Cause
Heavy cream is no longer safe
The solution:
- Do not use
- Don't try to "fix"
A quick note:
- For coffee – stable, 4–6 hours of cooling
- For cooking - temper
- For whipped cream - additional stabilization + strong cooling
- Shelf life – 5 to 7 days with proper storage
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