Crema (dairy product)
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Crema is the Spanish word for cream. In the United States, or in the English language, it is sometimes referred to as crema espesa (English: "thick cream"),[1][2] also referred to as crema fresca (English: "fresh cream") in Mexico.[3] Crema fresca or crema espesa is a Mexican dairy product prepared with two ingredients, heavy cream and buttermilk.[4] Salt and lime juice may also be used in its preparation.[1][5] Crema's fat content can range between 18 and 36 percent.[6] In Mexico, it is sold directly to consumers through ranches outside large cities, as well as being available in Mexican and Latin American grocery stores in the United States. Crema is used as a food topping, a condiment and as an ingredient in sauces. It is similar in texture and flavor to France's crème fraîche and sour cream.
Production
[edit]Outside of the larger cities in Mexico, crema is sold directly to consumers by ranches that prepare the product.[3] In the United States, commercial preparations of crema are typically pasteurized, packaged in glass jars, and sold in the refrigerated section of Mexican and Hispanic grocery stores.[a][6][7][8]
Uses
[edit]Crema is used as a topping for foods and as an ingredient in sauces.[4] It can be spooned or drizzled atop various foods and dishes.[9][10] For example, crema is added as a condiment atop soups, tacos, roasted corn, beans and various Mexican street foods, referred to as antojitos.[1][2][5] Its use can impart added richness to the flavor of foods and dishes.[5] It may have a mildly salty flavor.[3] In Mexican cuisine, rajas are roasted chili peppers that are traditionally served with crema.[11] The creaminess of crema can serve to counterbalance the spiciness of dishes prepared with roasted chili peppers, such as chipotle.[7]
Similar foods
[edit]Crema is similar to the French crème fraîche in flavor and consistency.[4] Compared with sour cream, crema has a softer and tangier flavor, and has a thinner texture.[3][4] Some recipes that call for the use of crema state that sour cream or crème fraîche can be used as a viable substitute.[3][8]
See also
[edit]Notes
[edit]References
[edit]- ^ a b c Lorens, M.E.C. (1993). Maria Elena's Mexican Cuisine: Authentic Mexican Dishes Made Easy. General Store Publishing House. p. pt117. ISBN 978-0-919431-73-7. Retrieved May 25, 2016.
- ^ a b c "Vegetarian Times". Vegetarian Times. Vegetarian Life & Times: 82. 2010. Retrieved May 25, 2016.[full citation needed] (subscription required)
- ^ a b c d e Jinich, Pati (2013). Pati's Mexican Table. Houghton Mifflin Harcourt. p. 135. ISBN 978-0547636467. Retrieved 24 May 2016.
- ^ a b c d Bard, S. (2015). The Gourmet Mexican Kitchen- A Cookbook: Bold Flavors For the Home Chef. Page Street Publishing. p. 15. ISBN 978-1-62414-105-8. Retrieved May 25, 2016.
- ^ a b c Best Mexican Recipes. America's Test Kitchen. 2015. p. pt72–74. ISBN 978-1-940352-25-1. Retrieved May 25, 2016.
- ^ a b Castro, L. (2009). Eat, Drink, Think in Spanish: A Food Lover's English-Spanish/Spanish-English Dictionary. Potter/TenSpeed/Harmony. p. 36. ISBN 978-1-58008-401-7. Retrieved May 25, 2016.
- ^ a b Hae-Jin Lee, Cecilia (2011). Quick & Easy Mexican Cooking. Chronicle Books. p. 96. ISBN 9781452105376. Retrieved 24 May 2016.
- ^ a b Poore, Marge (2011). 1,000 Mexican Recipes. Houghton Mifflin Harcourt. pp. pt775. ISBN 9780544189157. Retrieved 24 May 2016.
- ^ Valladolid, Marcela (2011). Mexican Made Easy. Clarkson Potter. p. 55. ISBN 9780307888266. Retrieved 24 May 2016.
- ^ Bayless Rick; Bayless, Deann Groen (2005). Mexican Everyday. W. W. Norton & Company. pp. 220. Retrieved 24 May 2016.
- ^ Creasy, R. (2000). The Edible Mexican Garden. Tuttle Publishing. p. 68. ISBN 978-1-4629-1765-5. Retrieved May 25, 2016.