Day: May 18, 2010

How to Make Chantilly Cream

Chantilly cream is a tremendously useful variation on standard whipped cream. Not only is it sweeter and more aromatic thanks to the added sugar and vanilla, it holds up much better than ordinary whipped cream. If you imagine an individual bubble in a whipped cream foam, that bubble’s skin is made of water reinforced by […]

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What’s “Macerating”?

Reader Staci asks: is it anything like marinating? In fact it is almost exactly like marinating, though instead of imparting flavor to the thing that’s being soaked or steeped, the idea is to soften it. That’s what the Latin word maceratus means: “to soften.” Though meats and vegetables can be macerated, the technique is most […]

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