Guest guest Posted January 11, 2005 Report Share Posted January 11, 2005 At 12:18 PM 1/11/05 -0800, you wrote: >Can I freeze fresh raw cream? > >Christie > I have some fresh raw cream in the freezer for the first time, but haven't tried to use it yet so I don't know what, if any textural differences there would be after defrosting. However, myriad posts about the same question on Raw Dairy list seem to indicate that there isn't much difference. No different than freezing fresh raw milk. MFJ Once, poets were magicians. Poets were strong, stronger than warriors or kings - stronger than old hapless gods. And they will be strong once again. ~Greg Bear Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 11, 2005 Report Share Posted January 11, 2005 [Christie] The only thing I haven't figured out is how to deal with my SEVERE addiction to tea with cream in it. I don't like tea without cream. I shudder at the thought of ultra-pasteurized cream or nonfat dry milk. Can I freeze fresh raw cream? [MAP] Sure, but the, uh, problem, is that you might wind up eating extremely delicious ice cream... People freeze milk pretty often. It certainly won't go " bad " or something, and if you're gonna put it in tea anyway, I don't see how textural and flavor issues will matter much. You could always temporarily not drink tea, or buy a better quality tea and steep it briefly to get a more mild and subtle flavor best appreciated plain. When it comes to black tea, I usually steep for 30-60 seconds and savor the nuances. If tea is brewed too strong I can certainly understand an aversion to the flavor, but a fine tea brewed gently is a gourmet delight. Mike SE Pennsylvania The best way to predict the future is to invent it. --Alan Kay Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 11, 2005 Report Share Posted January 11, 2005 LOL, , you and I are NOT the same on this one... I make my tea with multiple teabags, Yorkshire gold I buy from England (where it was voted the " Best tea " ), steeped for five minutes or more .... with cream and stevia. I like it hot, sweet, milky, and strong.... if the spoon doesn't dissolve, it's not tea. " Subtle, " " mild, " and " nuanced " are not things I like in a cup of tea. It's a matter of preference, that's all. Christie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 11, 2005 Report Share Posted January 11, 2005 If you're using teabags, there's no point in even attempting to discuss this topic :-) [top-posting for dramatic effect] Mike SE Pennsylvania The best way to predict the future is to invent it. --Alan Kay On Tue, 11 Jan 2005 20:23:04 -0800, Christie <christiekeith@...> wrote: > LOL, , you and I are NOT the same on this one... I make my tea with > multiple teabags, Yorkshire gold I buy from England (where it was voted the > " Best tea " ), steeped for five minutes or more .... with cream and stevia. I > like it hot, sweet, milky, and strong.... if the spoon doesn't dissolve, > it's not tea. > > " Subtle, " " mild, " and " nuanced " are not things I like in a cup of tea. > > It's a matter of preference, that's all. > > Christie > > > > <HTML><!DOCTYPE html PUBLIC " -//W3C//DTD XHTML 1.0 Transitional//EN " > " http://www.w3.org/TR/xhtml1/DTD/xhtml1-transitional.dtd " ><BODY><FONT > FACE= " monospace " SIZE= " 3 " > > <B>IMPORTANT ADDRESSES</B> > <UL> > <LI><B><A > HREF= " / " >NATIVE > NUTRITION</A></B> online</LI> > <LI><B><A HREF= " http://onibasu.dyndns.org/ " >SEARCH</A></B> the entire > message archive at once</LI> > <LI><B><A > HREF= " /join " >CHANGE</A></B> > your group settings</LI> > <LI><B><A HREF= " mailto: " >POST</A></B> a > message</LI> > <LI><B><A > HREF= " mailto: -subscribe " >SUBSCRIBE</A></B> > to the list</LI> > <LI><B><A > HREF= " mailto: -unsubscribe " >UNSUBSCRIBE</A></B> > from the list</LI> > </UL></FONT> > <PRE><FONT FACE= " monospace " SIZE= " 3 " ><B><A > HREF= " mailto: -owner " >LIST OWNER:</A></B> > Idol > <B>MODERATORS:</B> Heidi Schuppenhauer > Wanita Sears > </FONT></PRE> > </BODY> > </HTML> > > > ________________________________ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2005 Report Share Posted January 12, 2005 >[MAP] It certainly won't go " bad " or >something, and if you're gonna put it in tea anyway, I don't see how >textural and flavor issues will matter much. You could always >temporarily not drink tea, or buy a better quality tea and steep it >briefly to get a more mild and subtle flavor best appreciated plain. >When it comes to black tea, I usually steep for 30-60 seconds and >savor the nuances. If tea is brewed too strong I can certainly >understand an aversion to the flavor, but a fine tea brewed gently is >a gourmet delight. > >Mike >SE Pennsylvania > [DMW] And doesn't milk neutralize the flavonoids in tea? I can't locate the source of this information presently, but having read it a while back, I always add almond milk instead. Deanna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2005 Report Share Posted January 12, 2005 Milk has no inhibitory action on the benefits of tea, flavonoids or otherwise. Some of the studies looking at the health benefits of tea drinking were done on English tea drinkers. Drinking milk in your tea in England is so widespread that if you don't ask for it black, you'll get it with milk. Tea without milk is usually considered an oddity, and something of an American aberration, along with Lipton tea, instant tea, and the sinful practice of bringing a tea bag with the hot water in restaurants. <G> " Flavonoids (polyphenols). Proven medicinal properties include antioxidant, anti-inflammatory, anti-allergic, antibacterial and antiviral effects. They also have the ability to strengthen veins and decrease their permeability. It is widely believed that the antioxidising effects of both black and green varieties are reduced when taken with milk.This is thought to be due to the effective binding of flavonoids by proteins (Chopra: 2000). However, a recent ex vivo study concluded that flavonols are absorbed from tea and their bioavailability is not affected by milk. " http://www.museums.org.za/bio/plants/theaceae/camellia_sinensis.htm " Milk has no inhibitory effect on catechin absorption and does not abolish the observed increase in plasma antioxidant activity. " http://ecsoc2.hcc.ru/DP_TOP1/dp057/dp057.htm " Studies have shown that adding milk, sugar or lemon to the tea does not diminish the effect of the flavonoids. " http://www.metrotea.com/teetotaler2.html And here, in support of my long brewing time <G>: " Brewing time affects the amount of flavonoids released from the tea leaves into the tea. The majority of flavonoids are released within the first minute of brewing, although the longer the brewing time, the greater the flavonoid content. " http://www.foodwatch.com.au/tea.html Christie, sipping tea as she types Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2005 Report Share Posted January 12, 2005 Deanna- >And doesn't milk neutralize the flavonoids in tea? I can't locate >the source of this information presently, but having read it a while >back, I always add almond milk instead. That might be a good thing. Who knows. Right now the paradigm is " antioxidants = good " but since life *requires* oxidation, it seems quite clear to me that we have to distinguish between good oxidation and bad, or desirable and undesirable. It's even possible that the very same reaction would be desirable in one place and time and undesirable at others. At any rate, tannins are at least sometimes or often antinutrients, and the much-vaunted phytonutrients of tea are tannins, so I wouldn't count on tea being a good thing. Maybe it is, maybe it isn't. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2005 Report Share Posted January 12, 2005 Christie, >Milk has no inhibitory action on the benefits of tea, flavonoids or otherwise. Some of the studies looking at the health benefits of tea drinking were done on English tea drinkers. Drinking milk in your tea in England is so widespread that if you don't ask for it black, you'll get it with milk. Tea without milk is usually considered an oddity, and something of an American aberration, along with Lipton tea, instant tea, and the sinful practice of bringing a tea bag with the hot water in restaurants. <G> > I am glad what I read was inaccurate. Thanks for the information. Brits know how to make some jolly good tea, and I wish I was still among those fine folk. Deanna Quote Link to comment Share on other sites More sharing options...
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