🚀 go-pugleaf

"Aussie Lurker" <hahaha@lol.com> wrote in message
news:uxNJb.76791$aT.52889@news-server.bigpond.net.au...
: Hi All,
:
: I hope everyone is enjoying the New Year.
:
: I am in the process of looking up recipes for using some of my
leftover ham.
: Came across an ingredient called half and half.  Could some one please
let
: me know what it is and also perhaps an Australian equivalent (if there
is
: one)?
:
: Many thanks,
:
: Aussie Lurker
:
:
It is half milk, half (table) cream.  Chemistry-wise, use 3 parts milk
to 1 part heavy cream.
-Mabry-

On Sun, 04 Jan 2004 05:53:21 +0000, Lorne Epp wrote:

> Half-and-half is light cream, about 10% milk fat.  Usually it's used
> in coffee.

Half-and-Half is (legally) between 10.5% and 18% milkfat.

For the OP, it's basically a math problem to mix milk and cream to the
right amounts to get within that window. Sadly you can't really substitute
anything for it since it's in its own window of milkfat. Table Cream
(18-30%) is typically near 25% so that's almost too much. Whole Milk (4%)
is too thin.


--
-Brian James Macke					macke@strangelove.net
    "In order to get that which you wish for, you must first get that which
     builds it."			-- Unknown

 Half and half is a mixture of whole milk and cream.

On Sun, 04 Jan 2004 05:30:02 GMT, "Aussie Lurker" <hahaha@lol.com>
wrote:

>Hi All,
>
>I hope everyone is enjoying the New Year.
>
>I am in the process of looking up recipes for using some of my leftover ham.
>Came across an ingredient called half and half.  Could some one please let
>me know what it is and also perhaps an Australian equivalent (if there is
>one)?

Half-and-half is light cream, about 10% milk fat.  Usually it's used
in coffee.

>
>Many thanks,
>
>Aussie Lurker
>

"Mabry" <provisoire@cox.net> wrote in news:yJNJb.304565$J77.173692
@fed1read07:

>
> "Aussie Lurker" <hahaha@lol.com> wrote in message
> news:uxNJb.76791$aT.52889@news-server.bigpond.net.au...
>: Hi All,
>:
>: I hope everyone is enjoying the New Year.
>:
>: I am in the process of looking up recipes for using some of my
> leftover ham.
>: Came across an ingredient called half and half.  Could some one please
> let
>: me know what it is and also perhaps an Australian equivalent (if there
> is
>: one)?
>:
>: Many thanks,
>:
>: Aussie Lurker
>:
>:
> It is half milk, half (table) cream.  Chemistry-wise, use 3 parts milk
> to 1 part heavy cream.
> -Mabry-
>
>

Do you think that single cream would work in its place?

Wayne

\
"Wayne Boatwright" <WayneBoatWright@SMN.worldnet.att.net> wrote in
message news:Xns9466CB71C1Ewayneboatwright@204.127.36.1...
: "Mabry" <provisoire@cox.net> wrote in news:yJNJb.304565$J77.173692
: @fed1read07:
:
: >
: > "Aussie Lurker" <hahaha@lol.com> wrote in message
: > news:uxNJb.76791$aT.52889@news-server.bigpond.net.au...
: >: Hi All,
: >:
: >: I hope everyone is enjoying the New Year.
: >:
: >: I am in the process of looking up recipes for using some of my
: > leftover ham.
: >: Came across an ingredient called half and half.  Could some one
please
: > let
: >: me know what it is and also perhaps an Australian equivalent (if
there
: > is
: >: one)?
: >:
: >: Many thanks,
: >:
: >: Aussie Lurker
: >:
: >:
: > It is half milk, half (table) cream.  Chemistry-wise, use 3 parts
milk
: > to 1 part heavy cream.
: > -Mabry-
: >
: >
:
: Do you think that single cream would work in its place?
:
: Wayne

No, because butterfat content is what distinguishes one type of cream
from another.  If you wish to use single cream with milk, then the
proportions become 1:1.  Theoretically, heavy/whipping cream is 40%
butterfat (notable exception: products laced with various 'gums' to make
them whip).  Milk theoretically has a 3% butterfat content.  Ever since
it became difficult to find the "table" cream (20% butterfat) that had
always been used for cereal, fruit, and coffee, I have used 1/2 milk +
1/2 heavy cream = 20% butterfat - in its place.  This does have the
advantage of my always having heavy cream on hand.  Half & Half is the
bastard marketing product that evolved from the discontinuation of use
by the general public (for whatever reasons) of what you term single
cream.

FWIW I use only raw dairy products, unless unavailable, and greatly miss
my weekly visits to a farm where my 80 year-old "milk lady" milked her
only cow for me (while I patted the cow's head).

-Mabry-

"Aussie Lurker" <hahaha@lol.com> wrote in
news:uxNJb.76791$aT.52889@news-server.bigpond.net.au:

> Hi All,
>
> I hope everyone is enjoying the New Year.
>
> I am in the process of looking up recipes for using some of my
> leftover ham. Came across an ingredient called half and half.  Could
> some one please let me know what it is and also perhaps an Australian
> equivalent (if there is one)?
>
> Many thanks,

We don't have an Australian equivalent as far as I know. I can't recall
the specifics on milk fat percentages (and I'm sure an RFCer in the US
will know and post that) but the RFC FAQ gives the definition as

HALF AND HALF - a mixture of half cream and half whole milk

Here in Australia, just mix half pure cream and half full cream milk. So,
if the recipe calls for, for example, 500ml half and half use 250ml cream
and 250ml milk.

Rhonda Anderson
Cranebrook, NSW, Australia

"Rhonda Anderson" <schumacher11@bigpond.com> wrote in message
news:Xns9466E1A844A27schumacher11bigpondc@61.9.191.5...
> We don't have an Australian equivalent as far as I know. I can't recall
> the specifics on milk fat percentages (and I'm sure an RFCer in the US
> will know and post that) but the RFC FAQ gives the definition as
>
> HALF AND HALF - a mixture of half cream and half whole milk
>
> Here in Australia, just mix half pure cream and half full cream milk. So,
> if the recipe calls for, for example, 500ml half and half use 250ml cream
> and 250ml milk.
>
Thanks for that Rhonda, I've never heard of it before :)

Aussie Lurker

On Sun, 04 Jan 2004 19:50:34 +0000, Julia Altshuler wrote:

> With a lot of recipes, it doesn't matter the butterfat content
> of the milk or cream.  You can substitute one for the other with the
> only difference being the richness or mouthfeel of the final dish.

A lot, but it really depends on the dairy product's purpose. The biggest
example of this is ice cream, where the fat content is one of three
critical factors in how the ice cream freezes (other two are water and
sugar). If you ever want to know how critical fat is in ice cream, look at
the ingredients for a non-fat ice cream. It reads like a chemistry
experiment gone horribly wrong.

Another thing to be wary of is the boiling point of the dairy product
you're using. Many meats are served at temperatures between the boiling
points of milk and cream. Using heavy cream could lead to coagulation and
scalding whereas milk could suffer neither of those fates.


On the whole, you're right that milk products can be used interchangably.
Just pay close attention to what its role is and if it's only to add
flavor, then you're probably okay.

> --Lia

--
-Brian James Macke					macke@strangelove.net
    "In order to get that which you wish for, you must first get that which
     builds it."			-- Unknown

"Aussie Lurker" <hahaha@lol.com> wrote in
news:n1TJb.77314$aT.54186@news-server.bigpond.net.au:

>
> "Rhonda Anderson" <schumacher11@bigpond.com> wrote in message
> news:Xns9466E1A844A27schumacher11bigpondc@61.9.191.5...
>> We don't have an Australian equivalent as far as I know. I can't
>> recall the specifics on milk fat percentages (and I'm sure an RFCer
>> in the US will know and post that) but the RFC FAQ gives the
>> definition as
>>
>> HALF AND HALF - a mixture of half cream and half whole milk
>>
>> Here in Australia, just mix half pure cream and half full cream milk.
>> So, if the recipe calls for, for example, 500ml half and half use
>> 250ml cream and 250ml milk.
>>
> Thanks for that Rhonda, I've never heard of it before :)
>
> Aussie Lurker
>
>
>

Perhaps you use the term cerial cream, this cerial cream is half and half ,
at least in Canada.

--
And the beet goes on! (or under)
-me just a while ago

On Sun, 04 Jan 2004 21:13:57 +0000, Julia Altshuler wrote:

> I'd finished half a bowl, left the other half next to my bed without
> washing up the dish and fell asleep.  In the morning, you'd expect the
> ice cream to have melted, but it held its shape.  You could see the
> structure with only a little of the natural ingredients pooled at the
> bottom.

Yeah I did something similar to that when I was a kid. I grabbed the tub
of strawberry swirl from the freezer and left it in my closet by accident.
The next day there was this stratified mess of yellow "fluff", clear brown
liquid, and a pink syrup at the bottom.

I was young and innocent at the time and continued to eat the cheap stuff.
We were poor and living in a small town, so it's not like we had much of a
choice. I didn't learn exactly what happened until I started making ice
cream. Now I remember that tub of sediment whenever I see sales for the
mass-produced stuff.

> I've stuck with Haagen Dazs, Ben & Jerry's and Breyer's ever since.

Breyer's is nice because they're one of the rare companies that makes a
Philadelphia ice cream these days. New York ice cream is nice by itself,
but Philadelphia vanilla is ideal for apple pie. Mmm.

Oh, and Ben & Jerry's is okay, but severely downhill since Unilever bought
them. I knew it got bad when I saw a Ben & Jerry's with a 50/50 split of
two kinds of ice cream with a center of fudge. That screams "Extruder" to
me, so I'd fully expect more air in the Ben & Jerry's product as a result.
I haven't done a density toss in the ice cream section lately, but I'd
guess that their ice cream weighs less than it used to.

> --Lia

--
-Brian James Macke					macke@strangelove.net
    "In order to get that which you wish for, you must first get that which
     builds it."			-- Unknown

Aussie Lurker wrote:
> Hi All,
>
> I hope everyone is enjoying the New Year.
>
> I am in the process of looking up recipes for using some of my
> leftover ham. Came across an ingredient called half and half.

AFAIK, it is a milk product the Merkins enjoy in their coffee ( half milk,
half cream ).
Not sure how to relate it to the ham though ..

"Mabry" <provisoire@cox.net> wrote in
news:KRXJb.349605$J77.15439@fed1read07:

> \
> "Wayne Boatwright" <WayneBoatWright@SMN.worldnet.att.net> wrote in
> message news:Xns9466CB71C1Ewayneboatwright@204.127.36.1...
>: "Mabry" <provisoire@cox.net> wrote in news:yJNJb.304565$J77.173692
>: @fed1read07:
>:
>: >
>: > "Aussie Lurker" <hahaha@lol.com> wrote in message
>: > news:uxNJb.76791$aT.52889@news-server.bigpond.net.au...
>: >: Hi All,
>: >:
>: >: I hope everyone is enjoying the New Year.
>: >:
>: >: I am in the process of looking up recipes for using some of my
>: > leftover ham.
>: >: Came across an ingredient called half and half.  Could some one
> please
>: > let
>: >: me know what it is and also perhaps an Australian equivalent (if
> there
>: > is
>: >: one)?
>: >:
>: >: Many thanks,
>: >:
>: >: Aussie Lurker
>: >:
>: >:
>: > It is half milk, half (table) cream.  Chemistry-wise, use 3 parts
> milk
>: > to 1 part heavy cream.
>: > -Mabry-
>: >
>: >
>:
>: Do you think that single cream would work in its place?
>:
>: Wayne
>
> No, because butterfat content is what distinguishes one type of cream
> from another.  If you wish to use single cream with milk, then the
> proportions become 1:1.  Theoretically, heavy/whipping cream is 40%
> butterfat (notable exception: products laced with various 'gums' to

Actually, I didn' state my question correctly.  I meant substitute
single cream in total for the half and half mixture.  However, you've
explained a lot more.

Thank you,
Wayne

make
> them whip).  Milk theoretically has a 3% butterfat content.  Ever
> since it became difficult to find the "table" cream (20% butterfat)
> that had always been used for cereal, fruit, and coffee, I have used
> 1/2 milk + 1/2 heavy cream = 20% butterfat - in its place.  This does
> have the advantage of my always having heavy cream on hand.  Half &
> Half is the bastard marketing product that evolved from the
> discontinuation of use by the general public (for whatever reasons) of
> what you term single cream.
>
> FWIW I use only raw dairy products, unless unavailable, and greatly
> miss my weekly visits to a farm where my 80 year-old "milk lady"
> milked her only cow for me (while I patted the cow's head).
>
> -Mabry-
>
>
>
>
>
>
>
>
>
>
>
>

I've been interested in everyone's answers since I only know the U.S.
conventions on labeling milk products.  I have a cheating sort of
answer.  With a lot of recipes, it doesn't matter the butterfat content
of the milk or cream.  You can substitute one for the other with the
only difference being the richness or mouthfeel of the final dish.  For
example:  soup.  The original recipe might call for cream (40%
butterfat).  I don't want a soup with quite that caloric and fat content
so I use half and half (roughly 10-14% butterfat) instead.  Sure you can
tell the difference, but the soup is still edible.  It works in the
opposite direction too.  There are recipes in heart-healthy cookbooks
that call for skim milk (zero butterfat) that are too thin for my taste.
  I use whole milk (4%), and I'm happy with the result.

--Lia

Brian Macke wrote:

l factors in how the ice cream freezes (other two are water and
> sugar). If you ever want to know how critical fat is in ice cream, look at
> the ingredients for a non-fat ice cream. It reads like a chemistry
> experiment gone horribly wrong.

Heh.  You've reminded me of another way of knowing the critical
importance of cream in ice cream.  The last time I bought ice cream with
more ingredients besides the usual cream, sugar, eggs, etc. was back in
college.  I'd finished half a bowl, left the other half next to my bed
without washing up the dish and fell asleep.  In the morning, you'd
expect the ice cream to have melted, but it held its shape.  You could
see the structure with only a little of the natural ingredients pooled
at the bottom.  I've stuck with Haagen Dazs, Ben & Jerry's and Breyer's
ever since.

--Lia

Rhonda Anderson <schumacher11@bigpond.com> wrote:

> We don't have an Australian equivalent as far as I know. I can't recall
> the specifics on milk fat percentages (and I'm sure an RFCer in the US
> will know and post that) but the RFC FAQ gives the definition as
>
> HALF AND HALF - a mixture of half cream and half whole milk

That same rfc FAQ, section 1.3, also sez:

The minimum milk fat content by weight for various types of cream:
[...]
Half Cream         12%     (=Half and Half*)

* Half and Half has only 10% butterfat in British Columbia.

Victor

sackv@uni-duesseldorf.de (Victor Sack) wrote in
news:1g71m8h.k7x2pf1phoo9iN%sackv@uni-duesseldorf.de:

> Rhonda Anderson <schumacher11@bigpond.com> wrote:
>
>> We don't have an Australian equivalent as far as I know. I can't
>> recall the specifics on milk fat percentages (and I'm sure an RFCer
>> in the US will know and post that) but the RFC FAQ gives the
>> definition as
>>
>> HALF AND HALF - a mixture of half cream and half whole milk
>
> That same rfc FAQ, section 1.3, also sez:
>
> The minimum milk fat content by weight for various types of cream:
> [...]
> Half Cream         12%     (=Half and Half*)
>
> * Half and Half has only 10% butterfat in British Columbia.
>
> Victor

Thanks Victor. I just quickly looked for the definition.

Rhonda
Cranebrook, NSW, Australia

hahabogus <not@valid.invalid> wrote in
news:Xns94665BF239549notvalidinvalid@127.0.0.1:

> "Aussie Lurker" <hahaha@lol.com> wrote in
> news:n1TJb.77314$aT.54186@news-server.bigpond.net.au:
>
>>
>> "Rhonda Anderson" <schumacher11@bigpond.com> wrote in message
>> news:Xns9466E1A844A27schumacher11bigpondc@61.9.191.5...
>>> We don't have an Australian equivalent as far as I know. I can't
>>> recall the specifics on milk fat percentages (and I'm sure an RFCer
>>> in the US will know and post that) but the RFC FAQ gives the
>>> definition as
>>>
>>> HALF AND HALF - a mixture of half cream and half whole milk
>>>
>>> Here in Australia, just mix half pure cream and half full cream
>>> milk. So, if the recipe calls for, for example, 500ml half and half
>>> use 250ml cream and 250ml milk.
>>>
>> Thanks for that Rhonda, I've never heard of it before :)
>>
>> Aussie Lurker
>>
>>
>>
>
> Perhaps you use the term cerial cream, this cerial cream is half and
> half , at least in Canada.
>

No, never heard of cereal cream. I don't believe we have any product that
equates to half and half. BTW, where does the term "cereal cream" come
from? Is it intended to be used on breakfast cereal? Just curious <g>.

Rhonda Anderson
Cranebrook, NSW, Australia