Talk:Crème fraîche

message: Ok people, what's the point?   I'm just trying to feed my guests, not make lab rats out of them??  Right???   Sour Cream will do just fine in America!
Sour cream will do just fine most of the time but creme fraiche is different!!  I make a topping with creme fraiche and whipped heavy cream for waffles and I know it would not taste the same if I made it with sour cream and heavy cream.  Don't be a food isolationist!!--71.192.19.89 16:35, 31 December 2006 (UTC)
thread_title: Comment 1

message: but it's just fact, why should it?!—Preceding unsigned comment added by 81.149.41.98 (talk) 14:19, 18 April 2007 (UTC)
replies: text: But how do we know it's a fact without reputable sources to back it up? I'll take care of it, though. I have Harold McGee's book right here, so I'll double check the claims in the article and add it as a source. digfarenough (talk) 15:39, 18 April 2007 (UTC)
thread_title:  "does not cite sources..." 

message: Someone removed the mention of liquide vs. épaisse, giving a french-canadian reference that I can't read. Can anyone translate it to tell me specifically what it says? I looked at McGee's chapter on dairy again and found that what was stated is true: crème fraîche liquide is an unfermented cream of 30-40% fat. Crème fraîche épaisse is fermented and thicker. It appears that what has caused confusion is the European terms for cream do not include "whipping cream," crème fraîche is listed by McGee as the type of cream that corresponds to the American term "whipping cream." Thus it seems that liquide is indeed what I as an American would call whipping cream whereas épaisse is fermented and is thus what I would normally call simply "crème fraîche." I am not 100% sure about this, though. I know that liquide and whipping cream have the same fat content, but I don't know if there is any difference in their processing. Any input? digfarenough (talk) 00:13, 30 June 2007 (UTC)
thread_title:  liquide 

message: Please expand on this clause to clarify what is meant by "no ingredients are added". Thx. --CheMechanical (talk) 22:08, 13 June 2008 (UTC)
replies: text: I'm guessing that whoever wrote that was referring to making it at home, or perhaps a traditional method, where ambient bacteria from the room culture the cream. However all the commercial creme fraiche (and crema mexicana, which tastes similar) that I've bought have bacterial cultures listed in the ingredients.  A commercial cheesemaker friend I asked said that it's very unlikely that any large scale production of any cultured cream product would use ambient room bacteria for a culture, as quality control is almost impossible.  She also said it's against health codes in most US states.   I'm going to remove that sentence. Pvercello (talk) 04:42, 31 July 2010 (UTC)
thread_title:  ...no ingredients are added... 

message: Whilst crème fraîche has an increasing popularity in the United Kingdom, soured cream is at least as prevalent, and has a longer history. A better deliniations would be between continental Europe, and anglophone nations. I've made this change.
Che Gannarelli (talk) 15:16, 8 July 2008 (UTC)
thread_title:  European / US division 

message: I think I understand it, but the article is incredibly confusing when discussing viscosity. The first paragraph mentions "high viscosity", while the second mentions that it has a "lower viscosity". I believe the second means lower than sour cream, but it would be much clearer were that made explicit, especially following the initial mention of high viscosity.
I second the third section's question about what it means to say "no ingredients added". Also, the part about "very careful to maintain viscosity" tells very little. If nothing is added, exactly what is done to maintain this viscosity? Are they careful not to disturb the cream? Not to stir it? Some detail there may be of use. Especially as "no ingredients are added", there are only a few things that can be done to maintain viscosity.
It just seems a bit vague on some details, confusing on others, and strangely precise on others (eg pH of 4.5). 68.32.172.192 (talk) 22:33, 5 August 2008 (UTC)
thread_title:  Viscosity 

message: Crème fraîche is thick and not liquid. Crème fraîche can NOT be mixed with air to form whipped cream. That is plain cream or whipping cream, not crème fraîche. Crème fraîche is much thicker than ceam, it’s a type of sour cream.
"Crème fleurette" is a term used by dairy and restaurant professionals to refer to fluid crème fraîche that has undergone only pasteurization. This term was also once used to refer to the cream that formed spontaneously on the surface of milk that was stored without being shaken.
Warrington (talk) 12:09, 14 September 2008 (UTC)
thread_title:  Crème fraîche 

message: somebody should make a page "crem fresh" to redirect here.  —Preceding unsigned comment added by 24.84.173.161 (talk) 09:04, 14 December 2008 (UTC)
thread_title:  crem fresh redirect 

message: in the Netherlands crème fraîche is used a lot for cooking, as it is much less likely to curdle than sour cream (*not* just as likely). Fat percentage is usually about 35% (*not* 28%). Is the article mistaken or is this just a local difference here?  —Preceding unsigned comment added by 145.94.17.144 (talk) 17:04, 7 January 2009 (UTC)
thread_title:  for cooking 

message: Hi, I'm not a very experienced Wiki user and definitely not an expert on cooking, but this part confuses me: Crème fraîche (IPA: [kʁɛm fʁɛʃ], French for "fresh cream"), of French origin, is the Western European counterpart to the soured cream more traditional to Western Europe and Anglophone cultures.
It's a Western European counterpart to something that is more traditional to Western Europe?? Can someone with the knowledge and Wiki know-how correct this? Thanks!! :)  —Preceding unsigned comment added by 82.40.237.119 (talk) 14:40, 15 March 2009 (UTC)
thread_title:  Confusing 

message: Why does this article say that South Park made Crème fraîche 'famous'? It's not as if it's a particularly obscure ingredient, it's used all the time. Not that many people even watch South Park (compared to how many people use Crème fraîche I would imagine.) It's a completely ridiculous and needless statement.  —Preceding unsigned comment added by 128.243.253.113 (talk) 17:36, 19 November 2010 (UTC)
replies: text: Because: "We're gonna top it with a little crème fraîche... oh yeah... oh **** yeah."  —Preceding unsigned comment added by 75.139.176.153 (talk) 23:01, 19 November 2010 (UTC)
replies: text:  I like "South Park" as much as anybody, but the inclusion of this is absolutely not warranted. Kar98 (talk) 20:08, 25 November 2010 (UTC)
thread_title:  South Park 

message: The article starts "Crème fraiche ... from French crème fraîche", with a grave accent consistently on the e, but a circumflex only in the French version, not in the semi-Anglicised version. This seems odd. Do some English keyboards have a way to type è but not î? My guess is that no-one cares - my local supermarket sells "full-fat crème fraiche" and "reduced-fat crème fraîche". Maproom (talk) 11:20, 9 August 2011 (UTC)
replies: text: According to the New Oxford American Dictionary (as well as the Oxford Dictionary of English (British English)) it is written with an accent grave, but without a circumflex. Furthermore, English words with their origin in French tend to lose their circumflex (for instance 'hôtel' has become 'hotel'). Joffysloffy (talk) 13:39, 23 October 2014 (UTC)
replies: text: British supermarkets seem to put crème fraîche on the product containers, while some leave out both accents on their webpages and others include both. I have not seen any examples of a single accent.16:39, 23 November 2020 (UTC)
thread_title:  Circumflex