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Cooking with ultra-pasteurized cream

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Cooking with ultra-pasteurized cream

James | May 29, 2004 10:46 AM

I'd like to test a new recipe before serving to friends about a week from now. If I make a sauce using ultra-pasteurized cream with a pull date 3 weeks in the future, could I keep the sauce under refrigeration for that length of time? The sauce in question is a shrimp bbq sauce from Emeril; soy sauce, worcestershire, tomato sauce, lemon juice, brown sugar simmered and then added to cream that has been simmered until slightly thickened. (And if anyone has an opinion on this sauce, it'd be appreciated. I've done it up to adding the cream and it's pretty salty - will the cream tone this down?) Thanks!

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