Groves menu plan question

Low-Carb Chicklady · 04-08-2009, 05:55 PM

I've been visiting at the Groves website, and there is frequent mention of "single cream". What is that?

CindyCRNA · 04-08-2009, 06:04 PM

Single cream is 1/2 and 1/2, double cream is heavy whipping cream. I think he is more a fan of heavy cream.

Low-Carb Chicklady · 04-08-2009, 06:11 PM

thank you! So there is no equivalent to "light cream"?

Tesaje · 04-09-2009, 07:43 AM

From what I have read, the Brits have a higher fat content in their cream than we can get here in the US. A lot of our whipping cream is not nearly as much fat as they get in their double cream. Heavy whipping cream might have more fat but it isn't easy to get. Light cream is essentially 1/2 n 1/2.

I've found some unhomogenized grass fed organic heavy cream that is a lot creamier than the regular whipping cream. When I went on travel, I got some whipping cream and it seemed like 1/2 n 1/2 by comparison. Groves says the fat is the good part of dairy so you might as well dispense with the milk and eat the cream.

We and the Brits are separated by a common language and this shows it.

Lise · 04-09-2009, 09:05 AM

This is a great topic that I've run into in the past...and I'm still confused about it

In Canada our creams (milk too) have names but they also list the fat %...for instance:

Heavy whipping cream= 35%
Table cream= 18%
Half and Half = 10%
Light cream = 5%
Homogenized milk = 3%
2% milk = self explantory
1% milk = same
skim milk = 0% fat

It makes it much easier...I always assumed that since we are British subjects that we have the same symstem but not sure...I do get confused when people mention double cream or churned cream...

Barry does say to ditch milk totally and water down cream if you want 'milk'

Low-Carb Chicklady · 04-09-2009, 12:59 PM

here, the 1/2 and 1/2 has less fat than the light cream

jem51 · 04-10-2009, 08:28 PM

the best cream to get here in the US is organic valley.

Tesaje · 04-11-2009, 07:19 AM

Quote:

Originally Posted by jem51

the best cream to get here in the US is organic valley.

I would say the best national brand is Organic Valley. If you can find a local source, it can be a lot better. Unfortunately OV is ultrapasteurized. Makes it last longer but it might not be the healthiest.

festivelyplump · 04-11-2009, 02:39 PM

Hi everyone..

I'm trying to think of the best way of describing the consistancy of single cream, its not quite the same as your 1/2 & 1/2, I would say its a little thinner. 1/2 & 1/2 has the same consistancy as our 'double cream', you could try watering it down but then you'd be losing too much fat.
Personally I only use double & whipping cream in my foods, but then to keep the fats up we have 'clotted cream' which is the ultimate luxury in creams, pure evil if your not low carbing..I can remember the days of cream teas, that's scones filled with strawberry jam and a big dollop of clotted cream on top!

04-08-2009, 05:55 PM	#1
Low-Carb Chicklady Senior LCF Member Join Date: Jan 2009 Posts: 85 Gallery: Low-Carb Chicklady	Groves menu plan question I've been visiting at the Groves website, and there is frequent mention of "single cream". What is that?

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04-08-2009, 06:04 PM	#2
CindyCRNA MAJOR LCF POSTER! Join Date: Jan 2009 Location: Midwest Posts: 1,309 Gallery: CindyCRNA Stats: 152/132/123 WOE: 30%/40%/30% Net carbs about 70. Start Date: 6/09, LC since 1/09	Single cream is 1/2 and 1/2, double cream is heavy whipping cream. I think he is more a fan of heavy cream.

04-08-2009, 06:11 PM	#3
Low-Carb Chicklady Senior LCF Member Join Date: Jan 2009 Posts: 85 Gallery: Low-Carb Chicklady	thank you! So there is no equivalent to "light cream"?

04-09-2009, 07:43 AM	#4
Tesaje Senior LCF Member Join Date: Sep 2008 Location: MD Posts: 147 Gallery: Tesaje Stats: 160/160/130 WOE: Lo carb/organic	From what I have read, the Brits have a higher fat content in their cream than we can get here in the US. A lot of our whipping cream is not nearly as much fat as they get in their double cream. Heavy whipping cream might have more fat but it isn't easy to get. Light cream is essentially 1/2 n 1/2. I've found some unhomogenized grass fed organic heavy cream that is a lot creamier than the regular whipping cream. When I went on travel, I got some whipping cream and it seemed like 1/2 n 1/2 by comparison. Groves says the fat is the good part of dairy so you might as well dispense with the milk and eat the cream. We and the Brits are separated by a common language and this shows it.

04-09-2009, 09:05 AM	#5
Lise Big Yapper!!!! Join Date: Jun 2004 Location: Ontario, Canada Posts: 9,117 Gallery: Lise Stats: (239)231/187/161 WOE: ZC Start Date: March 25, 2008	This is a great topic that I've run into in the past...and I'm still confused about it In Canada our creams (milk too) have names but they also list the fat %...for instance: Heavy whipping cream= 35% Table cream= 18% Half and Half = 10% Light cream = 5% Homogenized milk = 3% 2% milk = self explantory 1% milk = same skim milk = 0% fat It makes it much easier...I always assumed that since we are British subjects that we have the same symstem but not sure...I do get confused when people mention double cream or churned cream... Barry does say to ditch milk totally and water down cream if you want 'milk'

04-09-2009, 12:59 PM	#6
Low-Carb Chicklady Senior LCF Member Join Date: Jan 2009 Posts: 85 Gallery: Low-Carb Chicklady	here, the 1/2 and 1/2 has less fat than the light cream

04-10-2009, 08:28 PM	#7
jem51 MAJOR LCF POSTER! Join Date: Jul 2005 Location: south central OR Posts: 2,452 Gallery: jem51 Stats: oh so happy at 120 WOE: EFGT Start Date: controlled carb '97-98	the best cream to get here in the US is organic valley.

04-11-2009, 02:39 PM	#9
festivelyplump Senior LCF Member Join Date: Aug 2008 Location: UK- Kent Posts: 98 Gallery: festivelyplump Stats: 231/198/175 WOE: Trying to be good! Start Date: Started LC April 2008	Hi everyone.. I'm trying to think of the best way of describing the consistancy of single cream, its not quite the same as your 1/2 & 1/2, I would say its a little thinner. 1/2 & 1/2 has the same consistancy as our 'double cream', you could try watering it down but then you'd be losing too much fat. Personally I only use double & whipping cream in my foods, but then to keep the fats up we have 'clotted cream' which is the ultimate luxury in creams, pure evil if your not low carbing..I can remember the days of cream teas, that's scones filled with strawberry jam and a big dollop of clotted cream on top!