January 5th is National Whipped Cream Day
Here are today’s five thing to know about Whipped Cream:
- Mainly the heavy cream that make whipped cream out of is in reality a milk product.
- Normal creams consist of 30 percent of milk fat but heavy cream on the other hand consist of 36 percent fat.
- The fatty milk product ensures the production of cream, if whipped more than the required time the cream may turn into butter.
- Chilled cream whips better than warm cream, at times if not chilled properly the cream may not whip. Also, it renders a deeper taste.
- Whipping your own cream with an electric beater is a simple process, and it tastes fantastic.
Today’s Pinterest Board : Foodimentary
Today’s Food History
- 1589 Catherine de Medici, wife of King Henry II of France died. She is sometimes called the ‘mother of French haute cuisine’ because the Italian chefs she brought with her from Florence had a strong influence on the development of French cuisine. One of the things they brought with them was ice cream.
- 1786 Thomas Nuttall was born. English naturalist and botanist. He also collected and studied plants in the United States, especially around the Chesapeake Bay area.
- 1794 Edmund Ruffin born. The father of soil chemistry in the U.S.
- 1889 According to the ‘Oxford English Dictionary’ the word ‘hamburger’ first appeared in print on this day in a Walla Walla, Washington newspaper.
- 1914 Aaron ‘Bunny’ Lapin was born. Lapin was the inventor of whipped cream in an aerosol can (Reddi-Wip) in 1947. It was first sold by milkmen in St. Louis in 1948.
- 1943 George Washington Carver died. African American agricultural scientist and innovator. He developed hundreds of uses for peanuts, soybeans and sweet potatoes. He founded the George Washington Carver Research Foundation at Tuskegee, for agricultural research.
- 2007 Momofuku Ando died in Osaka, Japan. Mr. Ando was the founder of Nissin Food Products, and invented ‘Instant Ramen’ noodles.
- 2009 A locally caught bluefin tuna weighing 282 1/2 pounds sold for $104,700 ($371 lb) at Tokyo’s Tsukiji fish market auction. Prized by sushi lovers, the normal price for bluefin tuna is about $25 – $50 per pound. A dramatic bluefin population decline, lower quotas and bad weather are affecting prices.
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