Salad cream
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gowest84
New member
What is that?
Sorry, but what is Salad Cream? Never heard of it before.
Sorry, but what is Salad Cream? Never heard of it before.
danemodsandy
Well-known member
Salad Cream Is:
Something like a pourable version of Miracle Whip, about the consistency of a bleu cheese or ranch dressing. It tastes almost exactly like bottled American cole slaw dressing. I don't think anyone from any culture would find it objectionable, but I suspect you have to be brought up on it to really love it.
Something like a pourable version of Miracle Whip, about the consistency of a bleu cheese or ranch dressing. It tastes almost exactly like bottled American cole slaw dressing. I don't think anyone from any culture would find it objectionable, but I suspect you have to be brought up on it to really love it.
danemodsandy
Well-known member
Recipe:
Direct from the BBC. It calls for "caster" sugar, which isn't sold under that name here in America. You can use what's called "superfine" sugar if you can find it, or just use regular granulated and beat or process longer to get it to dissolve:
www.bbc.co.uk
Direct from the BBC. It calls for "caster" sugar, which isn't sold under that name here in America. You can use what's called "superfine" sugar if you can find it, or just use regular granulated and beat or process longer to get it to dissolve:
Salad cream recipe
Home-made salad cream is a real treat - creamy, with a little sharpness, perfect with salads or sandwiches.
www.bbc.co.uk
Superfine Sugar
Is often used for baking so can often be found where commercial supplies are sold. However this may mean purchasing large sacks >15lbs of the stuff.
Otherwise take a cup or so of normal white sugar and process in a food processor for a few minutes. Voila, you have "super fine" sugar.
Usually do about a pound or so this way and store in a tighly sealed container. This means one has superfine sugar always at the ready on baking day so that is one less thing to worry about.
Is often used for baking so can often be found where commercial supplies are sold. However this may mean purchasing large sacks >15lbs of the stuff.
Otherwise take a cup or so of normal white sugar and process in a food processor for a few minutes. Voila, you have "super fine" sugar.
Usually do about a pound or so this way and store in a tighly sealed container. This means one has superfine sugar always at the ready on baking day so that is one less thing to worry about.
Salad cream
Laundress
I would say a few seconds rather than a few minutes, otherwise you will end up with confectioners (we call it "icing") sugar. You might like to try pushing a vanilla pod into your sugar as it gives it a nice (very mild) flavour.
Salad cream has been around here since the 1920s and certainly predates the widespread use of mayo or any other sort of salad dressing, not the least because it can be kept (although I would not recommend it) without refrigeration. It has a rather sharper taste than mayo which is not objectionable although it does tend to be a love it or hate it sort of thing
Laundress
I would say a few seconds rather than a few minutes, otherwise you will end up with confectioners (we call it "icing") sugar. You might like to try pushing a vanilla pod into your sugar as it gives it a nice (very mild) flavour.
Salad cream has been around here since the 1920s and certainly predates the widespread use of mayo or any other sort of salad dressing, not the least because it can be kept (although I would not recommend it) without refrigeration. It has a rather sharper taste than mayo which is not objectionable although it does tend to be a love it or hate it sort of thing
Several Seconds
Yes, you are correct, one minute or thereabouts should do it. Never really time the process, just go by when it looks "done" a moi.
Now back to salad cream:
www.dailymail.co.uk
Yes, you are correct, one minute or thereabouts should do it. Never really time the process, just go by when it looks "done" a moi.
Now back to salad cream:
Why DO we Brits go all gooey over Salad Cream?
Salad cream recently became available in the U.S., to the delight of British expats, and is sold in Australia and parts of Africa.
beekeyknee
Well-known member
Are you all trying to recall the word "powdered sugar"?
Wheat powder - flour - I dunno? LOL
Wheat powder - flour - I dunno? LOL
Lov it or hate it
Yes, I hate it but then I also hate most of those sauces like mayo. I have recently discovered instant sauces made with sour cream though and I do like those. If you have cooked a meal that is liable to be a bit dry you can quickly mix up a teaspoon of paprika powder with about 3 tablespoons of sour cream.
Yes, I hate it but then I also hate most of those sauces like mayo. I have recently discovered instant sauces made with sour cream though and I do like those. If you have cooked a meal that is liable to be a bit dry you can quickly mix up a teaspoon of paprika powder with about 3 tablespoons of sour cream.
superfine sugar
Can be found in supermarkets on the east coast. It is usually next to the powdered sugar, brown sugar, etc. It is not as fine as powdered sugar but is less "grainy" than "everyday" sugar. Domino's is a brand that comes to mind. Not sure if that is sold throughout the USA or just an east coast brand.
Can be found in supermarkets on the east coast. It is usually next to the powdered sugar, brown sugar, etc. It is not as fine as powdered sugar but is less "grainy" than "everyday" sugar. Domino's is a brand that comes to mind. Not sure if that is sold throughout the USA or just an east coast brand.
I like Heinz Salad Cream and was able to get it at Cub Foods in Mankato, MN. The store has an "International Aisle" with products from around the world. Unfortunately, they've downsized the Brit area of the aisle in the past year. I can still get HP Sauce, marmalade, chutney, Heinz beans (for a trad English breakfast), as well as a variety of soups, biscuits, teas, and beverages.
I now make my own salad cream with a recipe very similar to the one provided above. FYI: "double cream" is like our "heavy cream".
For those of you interested in ordering British products online, the Brit Superstore is your go-to destination. It's almost like shopping at the major English grocery chains. Unlike some other importers, the Superstore holds no inventory. You select items for your "grocery cart" and they send a personal shopper out to pick it up. This is why they can offer products from an array of stores, rather than being tied to one particular chain. Have never received damaged products. They do a great job of packing for shipping. While the products are reasonably priced, brace yourself for shipping charges.
And add my voice to those who make superfine (and powdered sugar when the cupboard is bare) in the food processor. [this post was last edited: 12/2/2012-05:24]
I now make my own salad cream with a recipe very similar to the one provided above. FYI: "double cream" is like our "heavy cream".
For those of you interested in ordering British products online, the Brit Superstore is your go-to destination. It's almost like shopping at the major English grocery chains. Unlike some other importers, the Superstore holds no inventory. You select items for your "grocery cart" and they send a personal shopper out to pick it up. This is why they can offer products from an array of stores, rather than being tied to one particular chain. Have never received damaged products. They do a great job of packing for shipping. While the products are reasonably priced, brace yourself for shipping charges.
And add my voice to those who make superfine (and powdered sugar when the cupboard is bare) in the food processor. [this post was last edited: 12/2/2012-05:24]
Salad Cream - crikey; haven't seen that in ages. I'm
...in my kitchen it goes with everything - almost. Of course mayo and ketchup are staples too, but salad cream makes my tastebuds retract. On that note, I've never been able to get into Aussie mayo either. It just doesn't taste as refined (too much vinegar I think), as German and American mayonaise and the texture of most Aussie mayos is viscous - yuck!
On the topic of sugar - I think it is about time we all spake one English. All these different names for the same thing - geez.
...in my kitchen it goes with everything - almost. Of course mayo and ketchup are staples too, but salad cream makes my tastebuds retract. On that note, I've never been able to get into Aussie mayo either. It just doesn't taste as refined (too much vinegar I think), as German and American mayonaise and the texture of most Aussie mayos is viscous - yuck!
On the topic of sugar - I think it is about time we all spake one English. All these different names for the same thing - geez.
polkanut
Well-known member
Eugene,
Your link to BritSuperStore has me yearning for some pineapple jam and lemon curd. Love them on hot buttered toast with a cup of hot coffee in the morning.
Your link to BritSuperStore has me yearning for some pineapple jam and lemon curd. Love them on hot buttered toast with a cup of hot coffee in the morning.
danemodsandy
Well-known member
Phil:
"I would have thought exporting British made baked beans to the States was like selling ice cubes to the Eskimos. Were they not a wild west invention?"
Baked beans are very American, and the Heinz brand originated here in the U.S., but like many brands, American Heinz and British Heinz taste different. Each is made for market preferences.
"I would have thought exporting British made baked beans to the States was like selling ice cubes to the Eskimos. Were they not a wild west invention?"
Baked beans are very American, and the Heinz brand originated here in the U.S., but like many brands, American Heinz and British Heinz taste different. Each is made for market preferences.
Heinz beans from the UK are similar to our "pork and beans", but without the pork. The Brit version is also far less sweet than the US version.
Fido: Actually, the ultimate in ironic purchases from the Brit Superstore would be jars of marshmallow fluff/creme, which the Brits import from the States.
Fido: Actually, the ultimate in ironic purchases from the Brit Superstore would be jars of marshmallow fluff/creme, which the Brits import from the States.
HP Sauce was also made in Canada for lord knows 100 years up until maybe 2 or 3 years now when I noticed that it was now being made in the US. Apparently the Cdn company that had been making it went out of biz. It comes in different size bottles from small to giant like ketchup.. Yet I never see in Meijer or Kroger.
The other thing about it.. it used to be quite thick like ketchup and now not so much.
The other thing about it.. it used to be quite thick like ketchup and now not so much.
whirlcool
Well-known member
I've even seen Superfine Sugar sold in grocery stores in the area where alcoholic drink mixes are sold. You know, the ones where you add the mix, ice and then the alcohol. Bartenders use it all the time.
We have a nice British market here in Houston. In fact it's called "The British Market" right now they are stocking up on Christmas puddings. They also carry Heinz Salad Cream.
We have a nice British market here in Houston. In fact it's called "The British Market" right now they are stocking up on Christmas puddings. They also carry Heinz Salad Cream.
C&H ultrafine baker's sugar can be found in most grocery stores here. It comes in a half-gallon size milk carton rather than a paper sack or cardboard box. Picture below lifted from Amazon for anyone who may be interested.
Regarding Olav's remarks about viscous mayonnaise, I recently bought a jar of Heinz mayonnaise. This was seriously taboo, as Dave is a one-mayo man, and that brand is Best Foods/Hellman's. But, since Heinz was on sale and I'd not seen it before, I went for it.
Well, it's the weirdest mayonnaise I've ever seen. A bit of a vanilla color to it, and a viscous consistency. I knew immediately that I couldn't get away with this stuff for regular use. I exiled it to the rear of the bottom rotating shelf in the GE Combination that lives in the laundry room, and only use it for recipes where mayo is required. Never on sandwiches. It's off-putting just to look at the stuff. Perhaps there's a distant connection to the Heinz salad cream formula, since it borders on pourable.
Regarding Olav's remarks about viscous mayonnaise, I recently bought a jar of Heinz mayonnaise. This was seriously taboo, as Dave is a one-mayo man, and that brand is Best Foods/Hellman's. But, since Heinz was on sale and I'd not seen it before, I went for it.
Well, it's the weirdest mayonnaise I've ever seen. A bit of a vanilla color to it, and a viscous consistency. I knew immediately that I couldn't get away with this stuff for regular use. I exiled it to the rear of the bottom rotating shelf in the GE Combination that lives in the laundry room, and only use it for recipes where mayo is required. Never on sandwiches. It's off-putting just to look at the stuff. Perhaps there's a distant connection to the Heinz salad cream formula, since it borders on pourable.
