Clotted cream and steak OH My!

(Kim Rogers ) #1

I made a sous vide steak and put clotted cream on it while it was searing after 2 hours in sous vide. Wow game changer on steaks. It made it buttery creamy on top with that wonderful clotted cream taste.

(Bob M) #2

That is interesting. Itā€™s hard to get clotted cream in the US, but I have found it. Iā€™ll see if I can do this next time I pick some up.

Another thing Iā€™ve heard people do is use mayonnaise on the outside, then fry.

(Kim Rogers ) #3

I made my own clotted cream as I am in canada and hard to find here as well. The mayo idea sounds great. I use mayo on chicken when I make my chicken parm to help the pork rinds and Parmesan stick better.

#4

Was it like $8-$10 for a little friggen jar? All I could get!

(Alex) #6

@Kim2 clotted cream is my go to lazy sauce! Seared any type of delicious meat in a pan? Deglaze it with a tsp or two of water and then stir in a tbsp of clotted cream and pour over to serve. Add some crushed peppercorns to make it extra fancy :heart_eyes:

(Kim Rogers ) #7

Great idea! I will have to get more use out of the clotted cream! I am now thinking chicken thighs with skin on in the air fryer the use clotted cream as a sauce. I love the crispy skin when done in air fryer for thighs or wings.

(Windmill Tilter) #8

This sounds amazing! Iā€™d love to try it. I checked the prices for a small container of clotted cream and got bit of sticker shock though. Then I looked up a recipe. The recipe I found went something like, "begin preparing the clotted cream at least 3 days prior to serving; total baking time is 12hrs-18hrsā€¦:yum:

The price tag on the jar started looking a lot better. :smile:

(Alex) #9

Oo Iā€™ve just got a ninja foodi so iā€™ll have to try that too! Bit overwhelmed wondering where to start with the airfryer ha. Hope your adventures in clotted cream go well :slight_smile:
edit: feeling glad to be from the uk where clotted cream is 2 quid for a 227g pack :grimacing:

#10

The Foodi is the best thing I ever did to my kitchen! Got a Foodi cookbook on the way. My Instant Pot was one of the only non-Ninja kitchen appliancesā€¦FIXED! Porkrind coated chicken and air fried is AWESOME! Did a Chicken Parm with it the other night. Couple awesome rib recipes on youtube I canā€™t wait to try.

(Alex) #11

That sounds amazing. I havenā€™t bothered trying the pork rind breadcrumbs as our oven is so terrible ha. Did you use a recipe or just figure it out? Any foodi recipes to start me off would be much appreciated! Is youtube a good place to start then? :slight_smile:

(Kim Rogers ) #12

With my foodi I just figure it out as I go usually. Sometimes I will look up a recipe only for times to cook. I usually use my own added spices. I cook my chicken wings at 390 for 20 minutes then 5 or 6 minutes at 400. Crisply and better than any restaurant (at least that is what hubby says)! For thighs I take out the bone and go a little longer cooking time in the 390 degree range maybe 5 extra minutes or so. For a pork roast I start with an hour and check it after 40 minutes with a meat thermometer. Or just cut into it and look lol. I have always been more of a ā€œwing itā€ cook. My mom taught me to cook and she was amazing at it.

(Kim Rogers ) #13

It actually was not bad. I took one container of heavy cream. Put it in a 8x8 square pan. Put it in oven preheated to 185. Left it in oven for 12 hours then put it on counter for one hour (it is not thick yet so donā€™t worry). Cover with plastic wrap and put in fridge for another 12 hours. Then take it out drain off liquid and put cream on container in fridge. You can use the liquid in cooking if you wish.

(Alex) #14

Thanks for the reassurance :slight_smile: i usually wing it with the oven/hob but just intimidated by the new gadgets but i shall perservere!

(Bob M) #15

I do not remember. Iā€™ve seen it, but have never bought it. I did not know of a use for it.

That seems like the price, though, as itā€™s being imported. Probably went up since the tariffs, too.

(Bob M) #16

So, is clotted cream basically thickened cream, then?

#17
(Polly) #18

It is a West Country (as in Cornwall and Devon in UK) delicacy and yes clotted means thickened more or less. Farmers wives used to make it in their kitchens because it keeps longer than fresh cream and you could then serve it with scones and jam to passing tourists and grockles for a fabulous mark up. Diversification of farm business before diversification became a thing!

(Bob M) #19

If I make some clotted cream, what are the uses? Sauce making instead using of butter seems to be one. Searing steak another. Anything else?

Is there a way for me to get this into my kidā€™s school lunches? (They take their lunches most days.)

(Alex) #20

As far as traditional british uses go - spreading on scones or as a cake filling/topping!

Keto uses Iā€™ve found so far - quick meat sauce as mentioned above, thickening any sauce/gravy, freeze in ice cube moulds for fat bombs, mix with frozen raspberries for instant keto raspberry ripple dessert, serve with cinnamon and honey roasted nuts (careful with that one as itā€™s easy to overdo), fry bacon and garlic + add cauliflower rice and stock and simmer for 15 to 20 mins + stir in clotted cream at the the end = keto ā€˜risottoā€™

Or just eat it with a spoon!

(Alex) #21

kids lunchesā€¦ just making this up but itā€™d probably be delicious as a topping on a nut flour or ground nut cheesecake sort of base?

Or ummā€¦ just give them a small pot of it with a couple of raspberries pressed in?