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Crème Fraîche and Fromage Blanc |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Posted: 17 May 2017 at 14:06 |
Question:
Would home-made Mascarpone and Cream Cheese be acceptable substitutes for Crème Fraîche and Fromage Blanc, respectively? The reason I ask is because, sooner or later, I plan to make an Alsatian flammkuchen (also known as tarte flambée) which calls for these two ingredients. In essence, it is like a "white pizza" with onions and bacon. I intend to use my Black Forest Maple Jowl Bacon for this project. In any case, the recipe calls for Crème Fraîche and Fromage Blanc, which are simply not going to be found in rural, north-central Montana. I am hoping that my proposed substitutes will be acceptable. Here is two recipes, if anyone is interested: http://www.saveur.com/article/Recipes/Alsatian-Bacon-Onion-Tart https://www.foodandwine.com/recipes/bacon-cheddar-and-onion-quiche Thanks in advance - Ron |
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Ron, 1) What an amazing recipe .. 2) SOUR CREAM is substituted with Crème Fraîche in many parts of the Mediterranean as we do not have "sour cream" ..
Therefore, it is NOT a substitute for Mascarpone which is bland and sweet .. 3) Your best SUB for this ingredient is Sour Cream. 4) Fromage Blanc is fresh White Yogurt textured cheese which is blended with other ingredients in recipes calling for Fromage Blanc, and a good sub is PLAIN YOGURT .. NO VANILLA !!! PLAIN YOGURT. I hope this has assisted you. |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Hi, Margi -
I can do those - thank you! |
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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These are standard Subs .. They are documented. 1) You need SOUR CREAM to sub the Crème Fraîche .. 2) And also PLAIN YOGURT to sub the Fromage Blanc .. |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Margi Cintrano
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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I don't disagree. But I believe draining the whey off the yogurt (thus creating yogurt cheese) is a closer match than yogurt our of the tub.
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But we hae meat and we can eat
And sae the Lord be thanket |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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I can do that, Brook; I generally try to do that anyway, because much of the yoghurt we get here - even the Greek yoghurt - seems too thin or runny, to me.
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Thank you Brook, as I too always drain off the whey .. Have a nice day .. |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Coincidental aside: I recently watched one of the cooking competition shows, and one of the contestants used the whey as a marinade base for chicken.
Struck me as an interesting idea. |
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But we hae meat and we can eat
And sae the Lord be thanket |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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I could see that working well, Brook - yoghurt and even buttermilk are two bases of marinating chicken that I've encountered more than once.
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gracoman
Chef Joined: 09 August 2013 Status: Offline Points: 885 |
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Home made Crème Fraîche is so easy its nothing but laziness to pay the outrageous price markets sell it for. Never buy it. Make it at home. Its nothing more than letting fresh cream mixed with a little cultured buttermilk stand at room temperature for 12-24hrs. Recipes and techniques are everywhere.
This recipe is as good as any |
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