Talk:Crème fraîche

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[edit] Comment 1

Ok people, what's the point? I'm just trying to feed my guests, not make lab rats out of them?? Right??? Sour Cream will do just fine in America!

Sour cream will do just fine most of the time but creme fraiche is different!! I make a topping with creme fraiche and whipped heavy cream for waffles and I know it would not taste the same if I made it with sour cream and heavy cream. Don't be a food isolationist!!--71.192.19.89 16:35, 31 December 2006 (UTC)

Also creme fraiche isn't as sour as sour cream. Or as thick. I put it on toast, for example. Plus I believe it's used to hold the caviar on the blini, and sour cream wouldn't work as well (I've never eaten caviar though so I can't speak authoritatively.) Fumblebruschi 21:39, 31 January 2007 (UTC)

It's the first time i have something to write on a wikipedia page, so i don't know if i can edit it right away. I'm french, and i definitely taste the difference between sour cream and crème fraiche. Somebody directed me to the following site to make crème fraiche with US products. I learned something about this kind of cream when i read that it was relying on the action of bacteria. The site is : http://splendidtable.publicradio.org/recipes/sauce_fraiche.html Moza moza 00:39, 10 April 2007 (UTC) I also added a try of translation from the french wiki page, to explain the difference in cooking between the two, but my english is not accurate enough to translate everything. Moza moza 00:57, 10 April 2007 (UTC)

[edit] "does not cite sources..."

but it's just fact, why should it?!—Preceding unsigned comment added by 81.149.41.98 (talk • contribs)

But how do we know it's a fact without reputable sources to back it up? I'll take care of it, though. I have Harold McGee's book right here, so I'll double check the claims in the article and add it as a source. digfarenough (talk) 15:39, 18 April 2007 (UTC)

[edit] liquide

Someone removed the mention of liquide vs. épaisse, giving a french-canadian reference that I can't read. Can anyone translate it to tell me specifically what it says? I looked at McGee's chapter on dairy again and found that what was stated is true: crème fraîche liquide is an unfermented cream of 30-40% fat. Crème fraîche épaisse is fermented and thicker. It appears that what has caused confusion is the European terms for cream do not include "whipping cream," crème fraîche is listed by McGee as the type of cream that corresponds to the American term "whipping cream." Thus it seems that liquide is indeed what I as an American would call whipping cream whereas épaisse is fermented and is thus what I would normally call simply "crème fraîche." I am not 100% sure about this, though. I know that liquide and whipping cream have the same fat content, but I don't know if there is any difference in their processing. Any input? digfarenough (talk) 00:13, 30 June 2007 (UTC)