As renowned cafe owner and culinary ambassador Chef Jackie Ang-Po attests, there is no substitute for cream as a basic kitchen ingredient.
“Whether it’s for savory or especially desserts, it’s really basic. You cannot have a kitchen without cream,” Ang-Po told Manila Standard in an interview.
“Especially with ulam (dishes), there’s white sauce. Cream is integral. There’s a whole list of sauces, the mother sauces, with a cream component. With dessert, there are also different kinds of creme anglaise, creme patisserie, and an entire umbrella,” she added.
The chef said that with the fellow kitchen staple, milk, the result can be too diluted.
“Usually if it’s a sauce, especially if it’s like a gravy, it lacks a mouthfeel without cream. It tastes like thicker water. Cream is a basic ingredient so it needs to be in the kitchen,” Ang-Po said.
Among market options, the chef swears that Nestlé All Purpose Cream is the crème de la crème.
“Number one, Nestlé Cream is “shelf-stable.” Meaning if you purchase it, even if you buy 10 boxes, it can just be there. It doesn’t require a refrigerator,” Ang-Po said.
“Number two, out of all the creams I’ve used, and I’ve used so many as part of my job, this is the one that is least likely to spoil, which is one of the most important things whether you are a homebaker or otherwise,” she added.
The culinary ambassador likewise led the inaugural Nestlé Creamspiration Workshop recently held at the Center for Culinary Arts in Taguig.
Together with Nestlé’s very own Chef Erik Magtanong, she guided a handpicked group of homebakers through an exclusive hands-on experience to recreate featured dishes.
Attendees even got to take home recipe books complete with exact measurements and total cost breakdowns.
The event followed the relaunch of the Nestlé Homebakers Club, an online community that is “all about empowering homebakers to enhance their skills, explore entrepreneurial opportunities, and connect with each other.”
