Kako se zove pavlaka za kuvanje u Americi? (What is the name of cooking cream in America?)

U USA to ne postoji pavlaka za kuvanje kao 1:1 proizvod, ali ima par vrlo bliskih zamena:

Najbliže zamene pavlaku za kuvanje:

1. Slatka pavlaka - nije slatka (en. heavy cream)

• Najčešća zamena 
• Najbliža “bogatoj pavlaci za kuvanje”
• Neće se lako zgrušati
• Koristi se u sosevima, pastama, supama.

Domaca slatka mlecna pavlaka

2. Pola-pola krem - nije slatko (en. half and half)

• Lakša varijanta (pola mleko, pola pavlaka)
• Manje masna, ređe “bogata” kao evropska pavlaka za kuvanje
• Može da se koristi ali će sos biti tanji

Zamena za pola-pola krem 

3. Ispareno mleko (en. evaporated milk)

• Stabilno na visokoj temperaturi
• Dobra “budžet” zamena za pavlaku za kuvanje.
• Manje masno, ali se lepo ponaša u kuvanju

4. Krem freš (fr. crème fraîche)

• Gušće i blago kiselo
• Super za soseve, ali daje lagani blago kiselkast ukus

Napomena za slatku pavlaku:

• Slatka pavlaka nije “slatka pavlaka” u smislu ukusa.
• Ima naziv “heavy cream” ili “heavy whipping cream”
• Sadrži oko 36–40% mlečne masti
• Nema dodatog šećera
• Ukus joj je blag, neutralno mlečan, masan (ne sladak kao dezert).
• Neutralna, masna pavlaka
• Može i za slatko i za slano
• Zamena za pavlaku za kuvanje

Napomena za pola-pola krem:

• Pola-pola je mleko plus pavlaka (oko 10–12% masti)
• Nema dodatog šećera
• Ukus je blag, mlečan, “tanji” nego pavlaka za kuvanje

Upotreba slatka pavlake (en. heavy cream)

• Koristi se za kremaste soseve za testeninu (npr. alfredo, piletina u pavlaci)
• Odlična je za supe i čorbe da postanu gušće i bogatije (npr. krem čorba od pečuraka, paradajza)
• Koristi se u dezertima (šlag, ganas, filovi, kremovi)
• Može da se dodaje u kafu za puniji, “barista” stil
• Koristi se i za zgušnjavanje jela bez brašna jer se lepo redukuje na toploti

Zaključak : 

Slatka pavlaka (en. heavy cream) je univerzalna baza za guste, kremaste i bogate teksture, i za slana i za slatka jela.

Upotreba pola-pola krema

• Koristi se najčešće u kafi, da je učini kremastijom, ali bez težine pavlake
• Odličan je za lagane supe, gde želiš malo mekoće bez “teškog” ukusa
• Može u blage, kratko kuvane soseve (npr. lagani sosevi za testeninu ili piletinu)
• Ponekad se koristi i u ovsen kašama i doručke umesto mleka, da budu bogatiji

Zaključak:

Pola-pola (en. half-and-half) je za lagano kremaste stvari, ne za guste, “jake” soseve koji treba da budu baš bogati i stabilni, jer lakše “puca” na visokoj temperaturi i daje slabiji, manje kremast rezultat.

Upotreba isparenog mleka (en. evaporated milk)

• Koristi se u soeovima i supama kao lakša, stabilna zamena za pavlaku za kuvanje 
• Odlično je za testenine i variva kada želiš kremast ukus, ali manje masti nego sa pavlakom za kuvanje 
• Često se koristi u dezertima (puding, pite, kolači) jer daje “puniji” mlečni ukus
• Može u kafu i čaj kao jeftinija alternativa pavlaci za kuvanje ili mleku
• Dobro se ponaša na visokoj temperaturi, pa se ređe zgrušava od običnog mleka.

Zaključak

Ispareno mleko (en. evaporated milk) je laganija, stabilna i budžet varijanta za kremaste recepte, ali bez masnoće i bogatstva kao slatka pavlaka.

Upotreba krem freša (fr. crème fraîche)

• Koristi se kao dodatak uz supe i čorbe, najčešće se stavlja na kraju ili kao “preliv”
• Odlična je za kremaste soseve jer se ne zgrušava lako i daje glatku teksturu
• Koristi se uz pečeni krompir, meso i povrće kao kremasti dodatak
• Može u dezertima i voću (npr. bobičasto voće) za blagu kremastu kontrast notu
• Dobro ide i u soseve za umakanje i hladne soseve (sa začinima, belim lukom, začinskim biljem)

Zaključak 

Krem fres (fr. crème fraîche) je stabilna, bogata pavlaka sa blagom kiselkastom notom, koja se koristi i za kuvanje i kao dodatak na kraju jela.

In the US, there is no cooking cream as a 1:1 product, but there are a couple of very close substitutes:

Closest substitutes for cooking cream:

1. Heavy cream - not sweet

• The most common replacement.
• Closest to "rich cooking cream"
• It will not coagulate easily
• It is used in sauces, pasta, and soups. 

Homemade heavy milk cream

2. Half and half cream - not sweet

• Lighter version (half milk, half cream)
• Less fatty, less "rich" like European cooking cream
• You can use it, but the sauce will be thinner

Substitute for half-and-half cream

3. Evaporated milk

• Stable at high temperature
• A good "budget" substitute for heavy cream (cooking cream).
• Less fatty, but behaves well in cooking

4. Crème fraîche

• Thicker and slightly sour
• Great for sauces, but gives a light slightly sour taste

Note for the heavy cream:

• Heavy cream is not "sweet cream" in the sense of taste.
• It has the name "heavy cream" or "heavy whipping cream"
• It contains about 36–40% milk fat
• No added sugar
• Its taste is mild, neutrally milky, fatty (not sweet like a dessert).
• Neutral, heavy cream
• You can use it for sweet and salty recipes
• Substitute for heavy cream (cooking cream)

Note for half and half cream:

• Half and half is milk plus cream (about 10-12% fat)
• No added sugar
• The taste is mild, milky, "thinner" than heavy cream (cooking cream)

Use of heavy cream

• Used for creamy pasta sauces (e.g. alfredo, chicken in cream)
• It is excellent for making soups and stews thicker and richer (e.g. mushroom cream soup, tomato soup)
• Used in desserts (whipped cream, ganache, fillings, creams)
• Can be added to coffee for a fuller, "barista" style
• It is also used for thickening disheso without flour because it reduces nicely in the heat

Conclusion :

Heavy cream is a universal base for thick, creamy and rich texture, for both savory and sweet dishes.

Use of half and half cream

• It is used most often in coffee, to make it creamier, but without the weight of cream
• It is excellent for light soups, where you want a little softness without a "heavy" taste
• Can be used in mild, short-cooked sauces (e.g. light pasta or chicken sauces)
• Sometimes it is also used in oat flakes (rolled oats) porridge and breakfast instead of milk, to make them richer

Conclusion:

Half-and-half cream is for slightly creamy things, not for thick, "strong" sauces that should be very rich and stable, because it "breaks" more easily at high temperatures and gives a weaker, less creamy result.

Use of evaporated milk

• It is used in sauces and soups as a lighter, stable substitute for cooking cream
• It's great for pasta and stews when you want a creamy taste, but less fat than heavy cream (cooking cream)
• It is often used in desserts (pudding, pies, cakes) because it gives a "fuller" milk taste
• It can be used in coffee and tea as a cheaper alternative to cooking cream or milk
• It behaves well at high temperatures, so it curdles less often than ordinary milk.

Conclusion

Evaporated milk is a lighter, stable and budget variant for creamy recipes, but without the fat and richness of heavy cream.

Use of crème fraîche

• It is used as an addition to soups and stews, most often it is put at the end or as a "topping".
• It is excellent for creamy sauces because it does not curdle easily and gives a smooth texture
• It is used with baked potatoes, meat and vegetables as a creamy addition
• It can be used in desserts and fruits (e.g. berries) for a slight creamy contrast note
• Also goes well in dipping sauces and cold sauces (with spices, garlic, herbs)

Conclusion

Crème fraîche (fr. crème fraîche) is a stable, rich cream with a slight sour note, which is used both for cooking and as an addition at the end of the meal.