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What's Crème Fraîche, Sour Cream, Double Cream, Heavy Cream, Buttermilk, Clotted Cream.  Steak pies are tasty snack for all the carnivores and a great appetizer for parties and potlucks. Make a whole pie for the entire family or make individual pies, just for one!

#What39s #Crème #Fraîche #Sour #Cream #Double #Cream #Heavy #Cream #Buttermilk #Clotted #Cream | sour cream lemon pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,

These meat pies are easy and fun to make, and create a great activity for the whole family. Using hearty ingredients such as potatoes, carrots, peas, and savory ground/minced beef to make amazing meat pies that your family and friends will love. Using a few everyday ingredients, you can create delicious meat pies for your next gathering or potluck event. sour cream lemon pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,

What's Crème Fraîche, Sour Cream, Double Cream, Heavy Cream, Buttermilk, Clotted Cream.


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Sour Cream (Ingredient),Crème Fraîche (Ingredient),Clotted Cream,Buttermilk (Beverage Type),heavy cream,double cream,mascarpone,what’s dairy products

Learn all the differences between dairy products. Learn to differentiate cream, half and half, heavy cream, double cream, clotted cream, creme fraiche, sour cream, mascarpone and buttermilk . Learn what is a by product and what is the most common by product in the market. Understand what’s a lactobacillus and how it’s used by the food industry.

What's Crème Fraîche, Sour Cream, Double Cream, Heavy Cream, Buttermilk, Clotted Cream.

Ingredients

Crust

  • 1 1/4 cup all-purpose flour

  • 1/4 tsp. salt

  • 1/3 cup shortening or butter

  • 4 tbsp. cold water

Filling

  • 1 cup chopped potato

  • 1/2 cup chopped onion

  • 3 tbs. margarine or butter

  • 1/3 cup all-purpose flour

  • 1/2 tsp dried thyme or sage, crushed

  • 1 1/4 cup beef broth

  • 1 1/2 cup chopped carrots and peas

  • 2 cups ground beef

What's Crème Fraîche, Sour Cream, Double Cream, Heavy Cream, Buttermilk, Clotted Cream.

Part1

Making the Dough for the Crust

  1. Image titled Make Meat Pies Step 1
    1
    Make the pie crust. Mix flour and salt into a large mixing bowl. Stir 1 1/4 cups flour and 1/4 tsp salt together in a large mixing bowl.
  2. Image titled Make Meat Pies Step 2
    2
    Cut the butter or shortening into the flour. There are many different methods of cutting the butter into the flour, but all are equally effective with the right amount of elbow grease. Keep the butter at a cool temperature and begin by cutting large chunks. Keep cutting your chunks down until the butter is mixed in thoroughly. Aim to get small and uniform pea-sized chunks.

    • Use a food processor. The easiest way to cut the butter is to use a food processor, pulsing the flour mixture for a minute or two, until the butter is chopped up to the appropriate size.
    • Use a pastry cutter for butter or shortening. A pastry cutter is a great way of chopping up the butter in a good uniform mixture, quickly and without much effort. Roll the pastry cutter through the flour mixture, clearing out the butter from behind the tines after you make each pass around the bowl, if necessary. It shouldn’t take more than a few minutes.
    • Use a fork or two knives. If you don’t have a pastry cutter or a food processor, don’t worry. You can cut up the butter with the flat side of a table fork, or use two knives to slice the butter in opposite directions, or even just use the end of a metal spatula.
    • Just use your fingers with shortening. Shortening won’t be greatly affected by the heat from your hands or from the room temperature, making it easy to crumble using your fingers.

    sour cream lemon pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,
    What's Crème Fraîche, Sour Cream, Double Cream, Heavy Cream, Buttermilk, Clotted Cream.

  3. Image titled Make Meat Pies Step 3
    3
    Mix cold water into the flour mixture. Pouring cold water one tablespoon at a time into your flour will help you integrate the water gently, allowing the dough to form loosely. The mixture should just barely come together and form a loose ball, and shouldn’t be damp or wet looking.

    • Be very gentle. The key to a flaky crust is to make sure you don’t overwork the dough. If you overwork the dough, the crust will become tough and difficult to handle.
    • Your mixture will form soft lumps. These lumps should be moist enough that they will hold together if you gently press them between your fingers.
  4. Image titled Make Meat Pies Step 4
    4
    Use your hands to form the dough into a ball. Very gently, pull the flour into a ball and then split the ball into two equal portions. The recipe should make two portions, one will be the bottom of your pie, and the other will be the top cover.

    • It’s usually a good idea to chill the dough in the refrigerator until you’re ready to roll it out and bake with it. If you’ve already got the oven pre-heated and you’re anxious to get started, putting it in the freezer can be a good way to get the temperature down quickly.
    • If you want to save the dough for a longer period of time, freeze it in a self-sealing freezer bag. When you’re ready to use it, let it defrost in the fridge overnight and roll it out normally.

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  5. Image titled Make Meat Pies Step 5
    5
    Roll the crust. On a lightly floured surface, flatten the dough with your hands and roll from the center to the edges with a rolling pin dusted with flour. Aim to form a circle about 12 inches in diameter.
Part2

Making the Filling

  1. Image titled Make Meat Pies Step 6
    1
    Cook your meat. In a large skillet over medium heat, add 2 cups ground beef and 1/2 cup chopped onions. Season with thyme, cloves, chopped garlic (if desired) and salt. Cook over medium heat, stirring to crumble the meat and mix in the spices, until the meat is evenly browned.[1]

    • If you’d like a more flavourful pie, you can also use a dash of cinnamon and nutmeg as seasoning.
  2. Image titled Make Meat Pies Step 7
    2
    Discard the grease or fat. Once your meat is cooked through, use a wooden spoon or spatula to push your meat to one side of the pan and tilt the pan away, letting the grease pool on the other side. Spoon it grease out, or carefully tilt your pan over a grease safe container to dispose of it. Place your cooled grease into a sealed non-recyclable container and discard it into your regular trash can.[2]

    • Do not dump grease into the kitchen sink or toilet bowl or even use hot water to wash it down the drain. This allows grease to get into the sewage system or harden in your pipes.
    • Be careful whenever handling hot grease.

     

    sour cream lemon pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,

 

  1. Image titled Make Meat Pies Step 8
    3
    Add the vegetables and beef broth. Chop 1 potato into small pieces and add it to the skillet with 1 1/4 cup beef broth to start. Pour in 1 1/2 cup carrots and peas. The beef broth will keep your filling moist once the grease has been drained out.

    • You can peel your potato if desired.
    • If you want something different, try using a sweet potato instead.
    • You can also add more or less beef broth as needed, but don’t let your filling get too soupy.
  2. Image titled Make Meat Pies Step 9
    4
    Thicken your pie filling (optional). You may need to thicken your filling if it gets too runny. This can be done in a number of ways. Here are some things to consider:[3]

    • Mix two tsp. of flour with 1/4 cup cold water or 1 tbsp. cornstarch with 1/4 cup cold water before stirring it into your mixture
    • Thicken with flour. For each cup of filling, use about 2 tbsp. of flour. Add the flour in increments of 1 tbsp. Add the flour slowly and stir in each addition. This will help prevent lumps from forming in your filling. Cook and stir for 1 additional minute until your sauce is thickened and bubbly.
    • Thicken with cornstarch. For each cup of sauce, use 1 tbsp. of cornstarch. Add the cornstarch in increments of 1 tbsp. and stir until thickened and bubbly. Add 2 minutes to your cooking time for cornstarch.

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Part3

Making a Whole Meat Pie

  1. Image titled Make Meat Pies Step 10
    1
    Preheat the oven to 350 degrees F.
  2. Image titled Make Meat Pies Step 11
    2
    Assemble a whole pie. Roll your pie crust around the rolling pin. Start from one edge and carefully wrap your crust around the pin. Transfer your crust to your pie dish by carefully unrolling it from your pin and laying it down into the dish.

    • Avoid stretching the pastry.
  3. Image titled Make Meat Pies Step 12
    3
    Trim the crust. Trim to about 1/2 inch beyond the edge of the pie plate and fold the extra pastry under to create a thicker crust on the rim.
  4. Image titled Make Meat Pies Step 13
    4
    Fill your pie. To assemble your pie, slowly pour the filling into the pastry-lined pie dish. Level it off and don’t overfill your dish.
  5. Image titled Make Meat Pies Step 14
    5
    Cover your pie. Roll out an additional circle of dough or pastry and carefully place it over your pie. Pinch the edges of the bottom layer and top layer of dough together and create the knuckle-like pie edge ridges. Trim off any excess using a sharp knife.
  6. Image titled Make Meat Pies Step 15
    6
    Make a few slits in the top. Use a sharp knife to cut some vents into the top crust to allow the steam to escape when cooking.

    • Brush the top of your crust with egg or melted butter. This will help keep the crust moist and prevent cracking.
  7. Image titled Make Meat Pies Step 16
    7
    Bake your whole pie. Place your pie onto an oven rack in the center of your oven and cook for about 45 minutes or until the top of the pie is golden brown.[4]

    • When your pie comes out of the oven, it will be hot! Make sure to let it cool on the countertop before serving.

What's Crème Fraîche, Sour Cream, Double Cream, Heavy Cream, Buttermilk, Clotted Cream.

Part4

Making Individual Meat Pies

  1. Image titled Make Meat Pies Step 17
    1
    Cut your dough. Roll out your dough and cut it into 6 even pieces, about 5 ounces each.[5] Roll the pieces into 6 individual balls

    • Dust your workstation with flour to prevent dough from sticking.
  2. Image titled Make Meat Pies Step 18

    What's Crème Fraîche, Sour Cream, Double Cream, Heavy Cream, Buttermilk, Clotted Cream.

    2
    Roll out your dough. Roll your pieces into about 8-inch flat circles. If your dough is very warm, it may be difficult to handle, cool it in the refrigerator for about 5-10 minutes if necessary.
  3. Image titled Make Meat Pies Step 19
    3
    Fill your individual pies. Evenly divide your filling into about 3/4 cup per individual pie and scoop it onto half of each dough circle. Carefully fold the dough over to cover the filling and use your fingers or a fork to press the edges together.
  4. Image titled Make Meat Pies Step 20
    4
    Slice slits into the tops of each pocket. Use a sharp knife to cut a few slits into the top of your pies. This allows steam to escape when baking and helps to prevent the pie from cracking or bursting in the oven.

    • Brush the top of your pockets with egg or melted butter to keep the top moist.
  5. Image titled Make Meat Pies Step 21
    5
    Bake your pies. Bake your pies on a lightly oiled or non-stick baking sheet in the oven for about 45 minutes to 1 hour or until the crust is golden brown and flakey.

    • Enjoy with a side of ketchup.
Part5

Trying Creative Variations

  1. Image titled Make Meat Pies Step 22
    1
    Try different types of meat. Use ground pork, chicken, turkey, or any meat you prefer. You can also mix meats for a more creative pie. Try cooking bacon and mixing it into your ground meat. Buy your favorite Italian sausage and cut it out of the casting to mix into your pie filling. You can try lamb, veal, or even tuna flakes.

    • Make sure your meat is fully cooked before adding it to your filling.
  2. Image titled Make Meat Pies Step 23
    2
    Make mincemeat sweet pie. If you are looking for a sweet and savory pie, try adding some additional ingredients to your filling recipe. Add:[6]

    • 8 ounces of raisins.
    • 4 ounces of dried figs (chopped).
    • 2 ounces dried cherries (chopped)
    • 2 apples, peeled, cored, and chopped.
    • 1 lemon zested and juiced.
    • 1 orange zested and juiced.
    • 1/2 teaspoon freshly grated nutmeg
    • 1/4 teaspoon freshly ground allspice
    • 1/4 teaspoon freshly ground clove
    • 6 ounces dark brown sugar

     

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  1. Image titled Make Meat Pies Step 24
    3
    Make a spicy meat pie. Bring some heat to your meat pie with the addition of a few ingredients and seasonings. Try mincing 1 jalapeño  chili and 2 garlic cloves for your filling. Add 4 tsp of curry powder, 1/2 tsp turmeric and 1/8 tsp. cayenne pepper. Use these seasonings when cooking your ground beef to create a delicious spicy meat pie.
  2. Image titled Make Meat Pies Step 25
    4
    Get creative. Use your favorite ingredients and flavors to influence your own version of a meat pie. For a Mexican influenced meat pie, add refried beans and cheddar cheese to your filling. If you are looking for a vegetarian meat pie, substitute 1/2 cup (90 g) brown lentils for ground meat. You can also try adding artichoke hearts. Get as creative as you’d like!
  3. Image titled Make Meat Pies Final
    5
    Finished.

sour cream lemon pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,

 

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49 Comments

  1. Jorge Galindo says:

    Thanks a lot for the education ! 👍🏼

  2. DBR Liamg says:

    To the point and easy to understand, thank you so much for this video!

  3. Shawn Irene says:

    You are delightful!!! ❤

  4. Vinu Thomas says:

    Don't you have to heat cream to make clotted cream?

  5. Thomas Mooney says:

    Good information presented in logical progression and fun format; all in less than three minutes. You should give lessons on how YT videos should be made.

  6. Eloize Carrenho says:

    Raiza, Não tem português?

  7. Shelby Tidwell says:

    Thank you! This was exactly the info I was looking for ^.^

  8. viviensly says:

    Thank u

  9. Antediluvian Clockwork says:

    Way to go mascarpone!

  10. youvebeen utubed says:

    Is creme fraishe the same as double cream?

  11. The Sapien says:

    Oh, and isn't sugar added to low fat and non fat milk in order to be make it taste less bad? So they take out the good nutrients and overdose us with sugar.

  12. plummerh96 says:

    Strange to think that yoghurt is basically the same as creme fraiche/sour cream/mascarpone by just made with milk instead of cream 😮

  13. LadyKaiba says:

    This was actually very accurate… You deserve my like <3

  14. Mariana Benassi says:

    Ensina a gente a fazer clotted cream!!!!
    Eu comia qdo morava na Inglaterra e sinto tanta falta aqui no Brasil…
    Parabéns pelos seus canais e seu programa na GNT. Adoro seu estilo, suas piadas e to aprendendo muito com você!

  15. The Try Fan says:

    Thank you for the guide 😀

  16. Isadora Morgana says:

    Perfeito! 👏👏👏 Seus vídeos são os melhores, são lindos, com conteúdo maravilhoso e técnicas de cozinha de verdade! ♥♥♥

  17. Don't Read Replies Sorry not Sorry says:

    this makes me want to be vegan

  18. buzzy says:

    Why do you wag your finger at buttermilk and not skimmed? Butter milk may be a by product but then so is whey… when not pasteurized buttermilk and whey have billions of probiotics! Not all by products are not necessarily bad… Skimmed however has been stripped of its nutrients and used to be consider trash unlike buttermilk and whey… Butter milk is considered one of the healthiest dairy products on the market, you should do some fact checking!

    Sim milk is the WATER content left over from skimming the fat from the milk!

    basically by your logic all dairy products are by product of the separation of fat from the whole milk during pasteurization meaning if you not drinking from the cow you are drinking / eating a by product.

    separate fat from whole milk byproduct = milk and butter
    separate fat and solids from milk byproduct = skimmed milk

    boil the milk to make curds and whey ( cottage cheese )
    separate curds from whey and you get cheese…

    add bacteria to milk byproduct = cheese, yogurt, sour cream
    separate whey from yogurt = cheese, greek yogurt etc.

    the list goes on… this is how dairy work… all dairy is a byproduct of feeding cows grass…

  19. DieButterblume1 says:

    I love your videos, sadly I can't see all of them caz if gema. And saaaadly you're not doing more videos. U are such a inspiration!!

  20. Raz N'emmy says:

    What percentage is clotted cream?

  21. Yin says:

    What is single cream then?
    Love your videos <3

  22. MyCovers -Kaia says:

    Can I use some of your tips for my videos?
    (Of Course I'll give credits to you)

  23. jiji kirilova says:

    I love you and your videos, but please mention next time the full name of the lacto bacilus BULGARICUS, it is not greek, even the name says it!

  24. Marcela Marques says:

    Raiza faz um deste em português explicando quais as substituições para nossos produtos.
    Vejo varias receitas em inglês e não sei pelo que devo fazer a substituição.
    Beijão

  25. Kelyene Monteiro says:

    Raiza traduz esse vídeo pra português.

  26. Milk.Kittea says:

    For someone who's in America, creme fraiche is hard to find and pretty expensive, I would love it if you made a video showing us how to make it. Thanks Raiza!

  27. Alpagaa says:

    Thank you for this very informative video! I'm french,  so I often have trouble understanding what double cream, heavy cream, sour cream etc… refer to and finding a subsitute for them. This will help a lot, thanks

  28. diego ramos says:

    Raiza coloca esse em português também. Beijus

  29. wejdan ak says:

    Hey please answer me :((
    Whats the difference between thick cream and heavy cream??
    Are they the same

  30. Beatriz Martinho says:

    Seria melhor se estivesse em português!

  31. Paty Araujo says:

    Coloca esse em português também?!? ;))))))

  32. OneUmmahFisebilillah says:

    Thanks for this, finally somebody explained it 😀

  33. saprykin43 says:

    Does anybody know what stores you would be able to get double cream in Canada?

  34. sadisticsoul69 says:

    O seu sotaque é uma delícia! 😉

  35. Tamara Gerhart says:

    Your videos always make me happy! 🙂

  36. ogf27 says:

    Where's this Fridays video 😢😢😢😢;(

  37. TranceAddictify says:

    This was so fun to watch… My tummy is all giddy

  38. shineemermaids says:

    you're amazing! thanks so much for the wisdom!

  39. MsSpark111 says:

    Loved the video! missed you!

  40. EH CBunny says:

    What the difference between Philadelphia Cream Cheese and Italian Mascarpone?

  41. mutti012 says:

    That information is really helpful. Thank You!!

  42. Larissa Gregolin says:

    traduz esse pro portugues =D

  43. Raiza Costa says:

    Have you always wondered the difference between dairy products? 

    What's Crème Fraîche, Sour Cream, Double Cream, Heavy Cream, Buttermilk, Clotted Cream.

  44. gsooo1 says:

    Hi dulche .. this was nice &informative.Would u be knowing how to make half &half?? It's not available here.

  45. Metztli Maldonado says:

    Thanks, now everything is clear!

  46. Tatiana Do Vale says:

    Unfortunately I cannot eat diary products anymore. 🙁  But love the video as always!!!

  47. Rocelia V. says:

    I really enjoy your videos!

  48. agurlwithcurls says:

    omg you are so cute. i cant take it.

  49. Erica says:

    hi i was wondering if you could make chocolate chip cookies that is soft and chewy? 🙂

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