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A Maryland candy company is cooking up chocolate covered cicadas - CNN

A Maryland candy company is cooking up chocolate covered cicadas - CNN

Posted: 22 May 2021 04:19 PM PDT

[unable to retrieve full-text content]A Maryland candy company is cooking up chocolate covered cicadas  CNN

Something's Cooking: The Corner Restaurant | News | wfsb.com - WFSB

Posted: 22 May 2021 09:19 AM PDT

MILFORD, CT (WFSB) -- During the 20 Towns in 20 Days tour Milford, Something's Cooking stopped at a breakfast and lunch spot that's introducing tastes from around the world, to downtown.

Inside The Corner restaurant in downtown Milford, husband and wife team Amer and Michelle Lebel are coming up with some unbelievable breakfasts.

The couple have been running the corner for the last 24 years, and making mouths drool, traveling the world, picking up recipes, and putting their own twists on them.

"We're listed as 19th in country for brunch in travel and leisure magazine," Michelle said. "We started doing breakfast items and we kind of evolved into gourmet brunch over the years. That's our specialty here."

Their most popular right now? Their south Indian pulled duck loaded into a bacon wrapped tortilla with scrambled eggs and cheese, which got them featured on the Food Network.

Then there is the African hash, which landed the corner in People Magazine a few years ago for best breakfast in Connecticut.

And you can't leave out their famous French toast.

"The French toasts are really popular. We have a bunch of different stuffed ones and we do different specials like a chocolate babka French toast," Michelle said.

Not only did they expand their business during the pandemic, adding a few more outdoors spots, they also started a new business, making their own to go boxes.

"During COVID, we were having a hard time getting these boxes that we use for our takeout, and as you know, everything switched to take out, a lot of our business, so we decided one day to start our own company and we started Kraftgreen," Michelle explained, adding that the boxes are biodegradable.

But if you're eating there, you won't need it for leftovers. There's a good chance, there won't be any left, because the food is just that good.

Tim Cook’s Fortnite trial testimony was unexpectedly revealing - The Verge

Posted: 22 May 2021 08:35 AM PDT

The Epic v. Apple trial was bookended by Tims. Epic Games called its CEO Tim Sweeney as the first witness nearly three weeks ago. Yesterday, Apple called Tim Cook as the last to take the stand, before both sides make their final case to a judge on Monday. Cook was supposed to bring home Apple's defense of its ecosystem. He did it by laying out Apple's most high-minded principles — but also its hard financial calculations.

Epic v. Apple covers two separate issues: whether the market for in-app purchases within the App Store is unfairly monopolistic, and whether iOS itself is a monopoly that should be opened up to third-party stores and side-loaded apps. Cook addressed both with an appeal to user safety and privacy. "Privacy from our point of view is one of the most important issues of the century, and safety and security are the foundation that privacy is built upon," he explained to an Apple attorney, echoing countless iPhone ad campaigns. "Technology has the ability to vacuum up all kinds of data from people, and we like to provide people tools to circumvent that."

Supporting side-loaded apps would remake iOS, and it's much easier for Cook and Apple to outline the potential downsides. Giving users control creates risk, and Cook argued that people choose iOS specifically so they won't have to make risky decisions with sensitive data. "We're trying to give the customer an integrated solution of hardware, software, and services," he said. "I just don't think you replicate that in a third party."

Epic mustered its own arguments: people can still choose to keep their phones locked down, and they might want to access stores with even more carefully curated apps or even better privacy controls. It's previously accused Apple of hypocrisy, pointing out anecdotal failures to catch specific apps (like a game called Ganja Farmer: Weed Empire) that violate App Store guidelines. "It's not 100 percent. It's not perfect. You will find mistakes being made," Cook said when Apple's counsel asked about those incidents. "But if you back up and look at it in the scheme of things, with 1.8 million or so apps on the store, we do a really good job."

Luckily for Apple, Judge Yvonne Gonzalez Rogers hasn't demonstrated much interest in completely opening up iOS. She's asked a steady trickle of questions about in-app purchases, anti-steering provisions, and the structure of individual apps like Roblox, but rarely about third-party app distribution or sideloading. (One of those rare incidents seemed critical of Epic, too.) While Rogers' questions don't necessarily indicate how she'll rule, there's a fairly conspicuous lack of requests for more detail or clarification.

But losing mandatory in-app purchase commissions would still be a big blow for Apple. Cook used more privacy and safety claims to defend that system, saying it would be both insecure and inconvenient to let apps process payments separately. He was also, however, a little blunter about Apple's own interests. "IAP helps Apple efficiently collect a commission" — for payment processing, but also customer service and the use of Apple's intellectual property. Without in-app purchases, "we would have to come up with another system to invoice developers, which I think would be a mess." If Apple let developers tell users about other payment methods, Cook said later, "we would in essence give up our total return on our IP."

Apple called an expert yesterday to describe how its multibillion-dollar research and development costs help developers, including through APIs like Metal and CoreML. It's not necessarily sinister for Apple to profit from these investments. But unlike better privacy and safety features, higher profit margins don't directly improve consumer welfare, the key standard in antitrust trials. Judge Rogers ended Cook's testimony with some of her most interesting questions yet, grilling Cook on whether in-app game purchases — like Fortnite V-Bucks and Candy Crush gold — were effectively subsidizing the rest of the App Store.

Rogers doesn't seem to personally like video game microtransactions; she's mused multiple times about potentially predatory impulse buys. But it matters that she singled out games. Epic has pushed to make this suit cover all App Store purchases, while Apple has been trying to limit it to digital video game sales. (That's why witnesses spent so much time trying to define a game.) Cook's interrogation suggested that even if iOS stays intact and "gamers" are the only audience in question, Apple still has battles left to fight.

The best heavy cream substitutes for cooking and baking - Salon

Posted: 22 May 2021 12:58 PM PDT

There are thousands of recipes on our site that call for heavy cream, like penne alla vodka and creamed greens and  \frozen honey mousse. But do you actually need the cream? Can you replace it with milk? Or coconut milk? Or something else entirely? Today, we're going to answer those questions and more.

* * *

But first, an ask-me-anything heavy cream lightning round! Let's go:

What is heavy cream?

Cream comes by way of milk. As food science authority Harold McGee explains it, "Cream is a special portion of milk that is greatly enriched with fat." So, if you find yourself with a bucket of straight-from-the-cow milk, and you let it hang out for awhile, the fat will rise to the top, yielding a layer of cream.

Can I substitute light cream for heavy cream?

Depends on the recipe. Light cream generally has a fat content of 20%, while heavy cream is at least 36%. If you need the cream to whip, light cream won't cut it (there isn't enough fat to form a foam—try to say that five times fast). But if the recipe is more forgiving (like a pureed soup or mashed potatoes), swapping in light cream shouldn't cause any major issues.

Can I make whipped cream with half-and-half?

Sorry, no. Half-and-half's fat content hovers around 12%, which is great for pouring into coffee and over fresh fruit, but isn't fatty enough for whipping.

Can I substitute whipping cream for heavy cream?

Ah-ha! Trick question. They're pretty much the same. Pretty much because whipping cream has a fat content of at least 35%, while heavy cream (which also goes by heavy whipping cream) has a fat content of at least 36%. Which is to say, both are good for the same things, like whipping, reducing in cheesy gratins, and posset-ing.

Can I substitute evaporated milk for heavy cream?

Again, depends on the recipe. Evaporated milk is pressure-cooked until it loses roughly half of its water content; the beige-hued result has a high concentration of lactose and protein. If you're making whipped cream or a baked good (say, cream scones or apple butter pie), stick to what's called for. But, if you're working with a soup or saucy-something, you can do a 1:1 substitution of evaporated milk in place of heavy cream.

* * *

Heavy cream substitutes

These are some of the most common cream replacements. We'll get to know each ingredient, then learn how to put them toward specific recipes in the section below.

Half-and-half

Half cream, half milk, this dairy hovers between 10–12% fat. It can't be whipped and shouldn't be swapped into baking recipes, but is great for enriching soups and mashed or creamed vegetables.

Light cream

Heavier than half-and-half, but lighter than heavy cream, with an 18–30% fat content. Still too lean to whip, but good for enriching soups and mashed vegetables, and can be used for sauces.

Whole milk

With about 3.5% fat, this is the creamiest milk around, but still significantly leaner than heavy cream. Use for mashed vegetables or other forgiving cooking preparations. Trying to reduce milk like cream would cause curdling (though sometimes this is on purpose).

Evaporated milk

This canned product has had 60% of its water content removed. To use as a heavy cream substitute, look for the whole-milk variety, which contains at least 7.9% fat. It works very well in sauces, but has a slightly cooked, caramelized flavor.

Coconut milk or cream

Rich in fat, both of these products are a great vegan substitute for heavy cream. Try in sauces and soups; the cream can be whipped. Avoid light varieties and don't confuse with cream of coconut, which is sweetened.

Cashew cream

Another great vegan substitute, with a much milder flavor than coconut. You can make your own cashew cream by soaking nuts, then blending them until smooth. If you're buying store-bought, make sure to avoid sweetened varieties.

Onion "cream"

Yep. This sorta-substitute, made by roasting and puréeing onions, is so out there, it's Genius. Don't even think about using it for sweets, but "you can swap it in for cream in your risotto, add to pasta with fresh herbs for a healthier, brighter, but still decadent-tasting dish, whip it into your mashed potatoes, or use it in a quiche to lighten up the base," according to its creator chef Grant Lee Crilly.

* * *

How to substitute heavy cream in recipes

Now, onto some specific recipes. Below are six heavy cream–loving dishes. We'll break down whether or not you can substitute, and which substitutes are your best bet.

Can I substitute the heavy cream in mashed potatoes? 

Short answer: Yes. 
Recommended substitutes: Whole milk, evaporated milk, coconut milk, onion cream. 
Caveats: Dairy is a free-for-all in mashed potato recipes. If you read enough of them, you'll come across heavy cream, milk, cream cheese, goat cheese, sour cream, butter, and often the freedom to pick your favorite (like when a recipe says "1/2 cup whole milk or half-and-half"). So, there's a lot of flexibility here. Just keep in mind that if you opt for a vegan option, like coconut milk, you'll notice its flavor.

Can I substitute the heavy cream in soup? 

Short answer: Yes. 
Recommended substitutes: Evaporated milk, whole milk, coconut milk, cashew cream, onion cream. 
Caveats: A lot of non-dairy milks are sneakily sweetened. Double check the ingredient list to make sure you aren't about to turn your chowder into dessert.

Can I substitute the heavy cream in alfredo sauce? 

Short answer: Technically, Alfredo sauce isn't supposed to have heavy cream in it—in traditional versions, the creaminess actually comes from the starchy pasta water, butter, and cheese—but, yes, a lot of contemporary Alfredo recipes do contain cream, and yes, you can substitute it. 
Recommended substitutes: Evaporated milk. Or, pureed cauliflower! 
Caveats: Because of the way it's boiled down, evaporated milk has an almost sweet, caramely flavor. To make sure this isn't too noticeable, don't skimp on the Parm.

Can I substitute the heavy cream in quiche? 

Short answer: Yes. 
Recommended substitutes: Half-and-half or whole milk. 
Caveats: Some quiche recipes call for all cream, some call for a mixture of cream and whole milk (with a popular ratio of 1:1), and some call for all milk. You can swap out the cream for half-and-half or milk, but it will result in a less flavorful, less silky custard. Don't use low-fat or non-fat milk, which would give the custard a blander flavor and spongier texture, with a higher risk of curdling.

Can I substitute the heavy cream in whipped cream?

Short answer: Yes. 
Recommended substitutes: Coconut cream. 
Caveats: While you can't swap out heavy cream for a lower-fat dairy, like half-and-half or milk (it won't whip up), you can turn to a dairy alternative: coconut cream. You can either buy this straight or refrigerate a can of coconut milk for at least 12 hours, then scoop up the cream layer on the top.

Can I substitute the heavy cream in ice cream?

Short answer: Sort of. 
Recommended substitutes: Half-and-half. Or, go vegan. 
Caveats: Many ice cream recipes call for a 2:1 ratio of cream to milk. You can replace the cream portion with half-and-half, or you can replace both the cream and milk with half-and-half. Just remember that the less butterfat your ice cream has, the icier and harder it will turn out (aka not creamy). To compensate for this, you can swap out some of the granulated sugar for a liquid sweetener, like corn syrup or honey, which will encourage a creamier result. On the opposite side of the spectrum, you can skip the dairy altogether and make a vegan ice cream with coconut milk or cashew cream instead (here is our full guide on how to make dairy-free ice cream).

These cream-filled recipes are the, ahem, cream of the crop

(But you can still use a swap!)

Cream Biscuits

These biscuits call on heavy cream instead of the classic buttermilk for a simpler mixing process, and a rich and tender final product. If you don't have heavy cream on hand, feel free to use half-and-half or milk, or better yet, just go back to basics and use buttermilk for a tangier biscuit.

Pre-Seasoned Mashed Potatoes

By heavily seasoning the cooking water for the potatoes with salt, garlic, peppercorns, and aromatics, you can skip the step of seasoning after they're mashed. These potatoes emerge from the water brimming with flavor and perfectly cooked, meaning you can mix them less, which lowers the risk of over-working your mashed potatoes into a gluey, starchy mess. Just add a little butter, cream, and plate up your potato-y perfection.

Rigatoni With Vodka Sauce

We love this recipe from editor Rebecca Firkser for many reasons. As Firkser writes, this vodka sauce gets the bulk of its creaminess from "a mixture of grated Parm and pasta water, both of which are more salty and nuanced than cream." Music to any lactose-intolerant ears! It does still call for some cream, which can be subbed for a little half-and-half or whole milk, without compromising the whole dish (as is typical of cream-less attempts at vodka sauce).

Creamy Mushroom Soup

This mushroom soup delivers on the promise of creamy, with an ultra-comforting, bisque-like consistency. A little cream goes a long way here, as does a touch of cognac. For a more sophisticated depth of flavor, use a mix of mushrooms: cremini, shitake, button, hen of the woods, oyster, and chanterelle will all do nicely here.

Triple Layer Mousse

Leave it to Resident Baking BFF Erin Jeanne McDowell (of Bake it Up a Notch) to come up with a dessert this fun to look at — and eat! Vanilla-, strawberry-, and chocolate-flavored mousse get layered for a whimsical Neapolitan effect, but you can easily just make one (or two!) flavors of mousse to tailor to your desired effort-level and ingredient-availability.

This post contains products that are independently selected by Food52 editors and writers, and Food52 may earn an affiliate commission.


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