I get lots of mail, particularly from Britain, wondering what this mysterious ingredient is that they keep seeing in lots of my recipes. Simple enough. American "half-and-half" is a commercially prepared dairy product that is half whole milk and half cream. That's single cream, to all y'all Brits. Get that double cream away from me ... Louisianians have enough problems with fat intake as it is! (Okay. Gimme some. Dammit.)
If a recipe calls for one cup of half-and-half, use 1/2 cup whole milk and 1/2 cup single cream.
Don't ask me how much a cup is.
creole and cajun recipe page | the gumbo pages
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Chuck Taggart (e-mail chuck)