what's in half and half?

Discussion in 'Food & Cooking' started by karendf, Nov 14, 2009.

  1. karendf

    karendf

    Messages:
    48
    Likes Received:
    10
    Exp:
    Culinary Student
    Sorry for such a silly question , but I can't find the answer. What is half and half made up of? Or how can I make it with milk?

    Thank you!:smiles:
     
  2. karendf

    karendf

    Messages:
    48
    Likes Received:
    10
    Exp:
    Culinary Student
    forget it, I just found the answer in the forum. SORRY!
     
  3. just jim

    just jim

    Messages:
    1,317
    Likes Received:
    58
    Exp:
    Professional Chef
    Well if you believe one of my former Scottsdale Culinary Institute graduate Executive Chefs, it's just milk and water. :roll:
     
  4. bughut

    bughut

    Messages:
    1,730
    Likes Received:
    28
    Exp:
    Professional Chef
    hey! I still want to know! Isnt it too creamy to be diluted milk? I've seen ina garten using it in recipes and it seems to be the equivilent of UK single cream.Is it UHT or fresh?

    Ps. It's yeuch! in tea
     
  5. karendf

    karendf

    Messages:
    48
    Likes Received:
    10
    Exp:
    Culinary Student
    I saw a chef in a past forum put up half and half as being half milk and half heavy cream, I didn't find it the first time I searched. That makes sense I think since heavy cream is 30% fat and the recipe I have which is also in French calls for 11.5 % fat. I don't have half and half available, so that is the problem. So, gonna try that...half cream and half milk. Water seems too light.
     
  6. john e blisters

    john e blisters

    Messages:
    1
    Likes Received:
    10
    Exp:
    Professional Pastry Chef
    Hello. I've always used milk and Heavy Whipping Cream (38 to 40 % ) for a sub, (Top Milk) in ole school script id hard to come by in the big city.So cheers.
     
  7. boar_d_laze

    boar_d_laze

    Messages:
    8,550
    Likes Received:
    206
    Exp:
    Cook At Home
    Ay caramba, chica!

    1/2 and 1/2 is the equivalent of single cream and light cream.

    It was traditionally made by taking fresh, un-homegenzed milk, skimming the cream off of it, then recombining that cream with an equal amount of just-skimmed milk. In short, 1/2 and 1/2 is half cream and half milk.

    As I understand it, the modern commercial process for making 1/2 and 1/2 is a little more sophisticated. But we can still make our own in the same time honored way of mixing cream and milk. Whatever. It's plus ca change or cuanto mas cambian las cosas -- no matter how you spell it.

    Buena suerte,
    BDL
     
  8. karendf

    karendf

    Messages:
    48
    Likes Received:
    10
    Exp:
    Culinary Student
    hmmm. So I'm not that far out in left field!! CAKE IS DONE, but it fell down in the middle of the bundt! it'll taste good anyway.

    De que se echa a perder, a que me haga daño...no waste!:lol:
     
  9. kokopuffs

    kokopuffs

    Messages:
    4,357
    Likes Received:
    86
    Exp:
    Home Cook
    My homemade yogurt is made with 60% h&h and 40% whole milk. Thick and tastey like the Greek stuff.
     
  10. teamfat

    teamfat

    Messages:
    4,207
    Likes Received:
    597
    Exp:
    I Just Like Food
    Half milk and half water ??? Wow. How do people like this manage to find their way out of bed in the morning? Do they need a map?

    mjb.
     
  11. just jim

    just jim

    Messages:
    1,317
    Likes Received:
    58
    Exp:
    Professional Chef
    Seriously.
    I would've corrected her but she was so pompous.
    Plus, correcting your boss isn't always a recipe for success (my favorite recipe :roll:)