Serious Eats: Talk
what is Table Cream?
Making a cream sauce for some pasta tonight; went to the store and only found "Heavy Whipping Cream" and "Table Cream" (the Safeway around us is horrible; we usually go to Giant). I went with the Table Cream, because I assumed it would be closer to Light Cream, which is what I normally would use (I'm making a sauce with a nice chevre that I bought at the farmer's market on Thursday, and probably some shrimp. And cream, obviously).
Will this table cream work, or will it be too watery for a sauce?
Kids these days, with your 15 different kinds of cream...