Krim kocok
 A cup of hot chocolate topped with whipped cream from a pressurized can. | |
| Jinis | Cream |
|---|---|
| Woworan pokok | Cream |
| Variasi | Added sugar and other flavorings, such as vanilla |
 Buku masakan: Whipped cream  Médhia: Whipped cream | |
Krim kocok yaiku krim sing dikocok karo kocokan utawa mixer nganti entheng lan alus, utawa kanthi ngembangake gas larut, dadi koloid . Asring digawe legi lan kadhang roso vanilla . Whipped cream uga diarani krim Chantilly utawa Crème chantilly ( diucapaké: [kʁɛm ʃɑ̃tiji] ). Sajrone mecut, sawetara molekul lemak coalesced nggawe jaringan stabil sing njebak gelembung udara. [1] Koloid sing diasilake kira-kira dobel volume krim asli. Nanging, yen ngalahake terus, tetesan lemak bakal tetep ngancurake koloid lan mbentuk mentega . Krim sing luwih murah (utawa susu) ora bisa mecut kanthi apik, dene krim lemak sing luwih dhuwur ngasilake busa sing luwih stabil. [2]
Referensi[besut | besut sumber]
- ↑ Viet; Cua (2015). "Effect of thermal treatment on physical properties and stability of whipping and whipped cream". Journal of Food Engineering. 163: 32–36. doi:10.1016/j.jfoodeng.2015.04.026.
- ↑ Harold McGee, On Food and Cooking, p. 32