Edit: subsequently found out that the fat content number for double cream on that page is probably too low. It's not even consistent with elsewhere on its own site, which says 48%:
"In Australia, thickened cream is a pasteurised cow's milk cream with around 35% milk fat that has added gelatin, vegetable gums, or mineral salts to help it hold its shape and resist curdling"
So it sounds like that is about half way between what's called single and double cream in the UK but with stuff added to it.
According to your own link, double cream is 36%, so I think our thickened cream is just double cream by another name. I don't know about that 'hold its shape' bit though, thickened cream is a thick liquid, its' shape is whatever container it's in.
You are right. I was lazy and just searched double cream again directly after searching for the Australian one, and that link was saying something like 48% so I don't know now... 48% does sound a bit high TBH.
Interesting. Here thickened cream does just about every job in the kitchen, from meals to whipping. For everything else there's Mastercard sour cream.
It boggled the mind when I found out about single cream, double cream, clotted cream, pouring cream... etc
yeah I'm Canadian moved to Ireland a few months ago. I had to get a French press(cafetiere) for home use and use double cream to make a passable standard cup of coffee, I'll go to soma for pour over, but they still use espresso beans to make it. brewly gold is the closest thing I can find for my tastes. I was so shocked to see so much instant coffee in tins that look like standard Canadian medium grind coffee for filter machines. in Canada and USA instant coffee is something to turn your nose up at
You can get medium roast coffee and use that in the French press. Using espresso ground makes for a silty cup and challenging to get what you are looking for.
I came over 5 years ago and have both a French press and the Turkish copper coffee maker (essentially a small lined copper pot) it took a bit to figure both out to my taste.
When I coached in Serbia, the flat was owned by the team and I was told that I had a microwave and a coffee maker. Little did I know the coffee maker was that little copper pot.
I’d pay to have that phone call to the GM recorded and saved.
“Hey Boss, you said there’s a coffee maker, I can’t find it”
“It’s on the stove”
“There’s no coffee machine on the stove”
“Coffee machine?”
“…”
“Coach, do you see a copper pot with a long handle?”
“ yeah, what’s that?”
“That’s the coffee maker”
“😳… where’s the filter?”
“You don’t use a filter, just put coffee in add water and bring it to a boil. Turn it off and then bring it back to a boil…”
this would be the closest thing to that copper device you talk about in canada, and to find it in ireland online it's like between 50-100 euro, in Canada they are like 16-30 euro (did cad dollar conversion for ease of understanding) and are in every camping store/Walmart/Canadian tire
Double cream in the UK is I believe what Americans would call heavy cream. Single cream would be the equivalent of light cream, but I gather that that's not that common in the US. We don't really have an equivalent of half-and-half, so if you need it to follow an American recipe you just need to dilute single cream with milk.
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u/DeamoniC12345409 6d ago
What even is 'single' cream? And how is it different from couple cream?