VN Boards Archive

[VN Boards Archive]

Welcome to the Vault Network forum archive.

This is not a complete archive, time didn't allot us the opportunity to properly backup the majority of the boards deemed "expendable". Most boards on this list have at least 20-40 pages archived (non-logged in pages, 15 topics per page).

Popular boards may have as many as 250 pages archived at 50 topics per page, while others deemed of historical signifigance may be archived in their entirety.

We may not agree with how the board shutdown was managed, but we've done what we could to preserve some of its history in lieu of that.

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Topic: What's a good substitute for crême fraîche. What is it anyway?

Terminius_Est Title: Moon River Posts: 40,732 Registered: Feb 27, '02 Extended Info (if available) Real Post Cnt: 40,160 User ID: 651,096	Subject: What's a good substitute for crême fraîche. What is it anyway?
	Found this recipe for corn pudding I'd like to try but I don't see creme fraiche in the stores. What could I use instead? * 10 to 12 large ears of corn, shucked * 4 tablespoons (1/2 stick) butter, divided * 2 cups chopped onions * 1 cup chopped celery * 2 1/2 teaspoons coarse kosher salt, divided * 4 large eggs, separated * 1/2 cup crème fraîche or sour cream * 1/8 teaspoon freshly ground black pepper print a shopping list for this recipe Preparation Using large holes on box grater, grate enough corn into large measuring cup to yield 4 generous cups of thick milky pulp. Preheat oven to 425°F. Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add onions and celery; sprinkle with 1/2 teaspoon coarse salt. Sauté until tender but not brown, 10 to 12 minutes. Scrape mixture into bowl. Whisk egg yolks in large bowl 2 minutes. Stir in corn mixture, onion mixture, crême fraîche, 1/8 teaspoon pepper, and remaining 2 teaspoons coarse salt. Whisk egg whites in medium bowl until stiff but not dry; fold into corn batter in 2 additions. Place remaining 2 tablespoons butter in 10- to 12-cup cast-iron skillet or baking dish. Transfer to oven and heat until butter begins to brown, about 4 minutes. Brush butter over inside of skillet. Add pudding. Bake pudding 15 minutes. Reduce oven temperature to 350°F. Bake pudding until set and golden, about 30 minutes longer. Let stand 5 to 10 minutes before serving. -----signature----- There is no emotion, there is peace. There is no ignorance, there is knowledge. There is no passion, there is serenity. There is no chaos, there is harmony. There is no death, there is the FORCE. Sci/Fi Bookshelf http://tinyurl.com/2z8u9h
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Malrothien Posts: 32,930 Registered: Aug 4, '02 Extended Info (if available) Real Post Cnt: 31,620 User ID: 703,438	Subject: What's a good substitute for crême fraîche. What is it anyway?
	http://en.wikipedia.org/wiki/Cr%C3%A8me_fra%C3%AEche Google is your friend. Your recipe also says, "crème fraîche OR sour cream." You already have your substitute answer. -----signature----- In the darkest hole, you'd be well advised Not to plan my funeral before the body dies
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Lokkie_the_Fierce Posts: 53,284 Registered: Dec 12, '02 Extended Info (if available) Real Post Cnt: 52,351 User ID: 748,022	Subject: What's a good substitute for crême fraîche. What is it anyway?
	Trader Joe's has it - only place I could find in my normal trek of grocery stores. Used to mix sour cream and heavy cream - others suggest buttermilk, but I never have any. -----signature----- WARLORD OF PI Lokkie_the_Fierce (+3.14) http://c.mymovies.dk/ryejay123
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Silverwuf Title: Have trike will babble Posts: 32,958 Registered: Jul 5, '01 Extended Info (if available) Real Post Cnt: 32,296 User ID: 225,902	Subject: What's a good substitute for crême fraîche. What is it anyway?
	Yeah, I wouldn't use just sour cream alone. I'd mix a little heavy cream with it as well. Creme fraiche is heavier/richer than just sour cream. Silver -----signature----- Women who behave themselves rarely make history. My Give-A-Damn's Busted. http://www.thewufs.com/2003venture/motortrike.htm
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