Wednesday, April 6, 2011
Yes, me, who makes her own yogurt. I mean, what's the worst that could happen? I could grow another eye from the chemicals? C'mon, I've consumed much worse.
Between the store discount and the coupons hanging right by the product, it was a pretty cheap product. I decided to buy the original (AKA unflavored) version rather than the Italian or whatever other flavors they had. I wasn't sure what the heck I was going to do with it, so I figured that unflavored was more useful. Besides, I have almost every spice imaginable. I don't need to buy cheese with herbs.
When I opened the package, I tasted it. Hmm. Tastes like cream cheese. But it's looser and smoother than cream cheese. Like sour cream or Greek yogurt, maybe. So far, I wasn't frightened.
Commercial cream cheese isn't all that "pure" of a product to begin with, so it's not like someone's taken hand-made cave-aged cheese and blasphemized it. Cream cheese was a commercial product to begin with. This is just a different version. Slightly more convenient considering that it's already smooth and soft.
To give it a test, I decided to make some turkey in a cream sauce. I had about 9 ounces of turkey breast meat in the freezer, so I thawed that out. Chicken breast would have worked just as well.
I served the turkey over some saffron rice.
This wasn't the most brilliant thing I've ever made, but it wasn't bad. It was simple comfort food.
The rest of the container went into some mashed potatoes.
So, I've got to say that I don't know what all the hype was about. It may not be an essential product, but it's not devil spawn either. I don't think I'll be searching it out, because I'm usually not so frazzled that I can't mash some regular cream cheese to soften it. On the other hand, if it's on sale for a ridiculously low price and regular cream cheese isn't on sale, I might consider it for recipes where the softness is a plus.
I could also see how this could be a time-saver for someone who needs to grab a hand full of things and whip together a dinner in as short a time as possible. Yes, it's doesn't take all that long to soften some cream cheese, but there are days when even a few minutes makes a difference if you're going to go home, cook, eat, and go out again.
I've got one more container of cooking creme. Not sure yet, what I'm going to do with it, but I'll bet I can come up with something creative. We'll see.
Freshly posted at 8:49 AM by Donna Currie Tags: Dairy and Eggs, Grains and Pasta, Meat, Review, Vegetables