Sauces and dips
Cooking Cream
Cooking cream is needed in many dishes. Although it is not commonly used in Arabic recipes, the strong presence of Western dishes in our kitchens has made it a necessity.
Cooking cream is needed in many dishes. Although it is not commonly used in Arabic recipes, the strong presence of Western dishes in our kitchens has made it a necessity
Here is how to make it at home to get a generous amount at a reasonable cost
Ingredients
Start here, then move straight into the method.
- First stage
- 1 cup liquid milk, or 3 heaping tablespoons milk powder with 1 cup water
- 1 tablespoon flour
- Second stage
- 2 tablespoons melted butter, at room temperature
- 1 container qaimar cream
- A pinch of salt
Method
Follow the cooking sequence without leaving the page.
- First, place 1 cup of liquid milk in a saucepan over the heat with the flour and stir constantly until it thickens
- Remove from the heat and set aside to cool
- Using an electric mixer, beat the mixture after it has cooled, then add the second cup of liquid milk (or 1 cup of water mixed with milk powder) and beat
- Add the butter while the mixer is running and continue beating, then add the cream one tablespoon at a time and keep beating
- Finally, add a pinch of salt and beat
- Store the liquid cooking cream in the refrigerator
- Note: If the cream seems thicker or heavier than needed, add a little water or liquid milk while continuing to beat until you reach the usual pourable cream consistency
- Liquid cooking cream recipe from our friend and cook at Shou Tabkhin El Yawm
- To make chicken stroganoff with liquid cream, click the link Chicken Stroganoff
- You can also use the liquid cream to make Potato Balls with Chicken and Vegetables
Recipe tags
Sauces and dipsInternationalVegetarianNut freeEgg free
Notes and serving ideas
- Chicken Stroganoff
- Potato Balls with Chicken and Vegetables
