Do you know that there is a difference between heavy cream and whipping cream? Well, there is, and it’s the amount of fat content.
Heavy cream is the richest type of liquid cream and has a fat content of at least 36%. Whipping cream has a fat content of 30% to 36%. The more fat that is in the cream, the more stable it is for whipping and to use in sauce making. Whipping cream, with a lower fat content will whip up with more volume and works great for topping your desserts. Heavy cream is more dense when whipped up and works great for decorating with pastry bags.
The colder that your cream is, the fast it will whip up. Tip: put your bowl and beaters in the freezer about 20 – 30 minutes before whipping.
I pour about a tablespoon of grape seed oil, but any vegetable oil will work, into a skillet. I use a cast iron pan, but a wok will work, or any pan that holds heat well. Here I have chopped up some yellow onion, red bell pepper, cauliflower, and broccoli.
When the pan is heated up, I use about medium-high temp, I add the vegetables. While they saute a little, I cut up some cabbage, just in some thin slices. I also add some roasted garlic in olive oil, or you can use chopped garlic if you like.
I add a little washed baby spinach with the garlic, and
then the cabbage. And I also add some well-drained, firm tofu that is cubed, for some protein. After sauteing a little more, I sprinkle on about 1tsp of sesame oil, and pour a thin stream of soy sauce over the vegetables. I then stir all the vegetables and tofu so that it takes in all the flavor.
All done! You don’t need to use the tofu, I like to add protein because I like to take this to work for lunch too. You can add other vegetables like mushrooms, slices of carrot, zucchini or other squash.
