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Why did THIS happen?
Hi Guys
I just made (for the first time and a bit made up!) a pasta dish with wild mushrooms and cream and the cream has split.
1) Why would this happen (I will explain what I actually did below)
2) If this happens again, is there anything I can do do to "reform" the cream or is that just a stupid question?
Just to let you know, it still tastes nice, but its, obviously, not ideal!
Ok so, I sauteed some onion in a little olive oil and butter. Then, when the onions were just soft and starting to turn golden, I added my mushrooms and sauteed those for a few minutes. I then reducesd the heat significantly and then added my single cream and then mixed the ingredients together and let the cream warm through. All looked fine and then when I went to pour the mixture over my pasta, it had split. DId I over cook, not cook enough? Plus my questions above --- Long- winded I appologise. And thanks in advance xx
It's the single cream: it just does not have enough fat content to stand up to that treatment. Though fine at first, when the warm single cream hit the pasta, hotter than itself, it couldn't 'change gear' a second time without splitting. You need double/heavy cream to heat/reheat (and even bring to the boil if needs be) successfully. Any other cream is just not capable of being forgiving enough in those conditions.
