Cream for cooking always at hand
Sweet cream, sour cream, sour cream, bought too much or just put in the freezer as a supply.
When making sauces, but also with vegetables or sweets, the cream, sour cream, etc. from the pack or the cup take (previously dip in hot water, so it dissolves well). Then just put it in the boil, then melt there until the amount you want. Then just fish out again, rinse with water, put it in the cup or in a bag and freeze again until next time.
For sweets and savory there is ever a cream ice cream rolls with me.
PS: had no salmonella or the like, have been doing this for years, only for information.
