It’s the mashed potatoes so silky you mistake them for butter. It’s the cream whipped into triumphant peaks that stand tall for a second before gloriously oozing out onto whatever you desire. It’s the cheesecake that practically melts on the fork.
In other words: It’s the creamy factor.
A dish’s creamy base layer can keep you going back to foods again and again. Creamy is the secret behind so many of those most craveable foodsâthe ones we can’t quite put our finger on why we love so much.
And while you can achieve the creamy factor by, yes, adding a bit of cream, there’s more than one way to skin this textural cat. So here we list of our favorite ingredients that add a silky slow jam to just about anything you want to make.
EMBRACE AVOCADO
Okay, yes, you already know about avocado and its creamy super powers. You put it on your toast and mash it up into guacamole. But did you know you can turn avocado into a light, smooth avocado creampound cakeand crunchy (which, by the way, we also have thoughts on
KNOW THE MELTIEST CHEESES
Not all cheeses are created equal when it comes to meltability. That expensive, well-aged cheddar cheese that you love pairing with flatbread crackers and wine just isn’t going to melt the way you want it to when it comes to a grilled burger. And while we all know that classic American cheese is a melting superstar, we also all know it lacks flavor and complexity. So the next time you want to make a next level-grilled cheese
STIR IN A DOLLOP OF RICOTTA, GOAT, AND COTTAGE CHEESE
There are cheeses for melting on top of things, and then there are creamy cheeses for stirring into things. Ricotta cheese made from sheep’s milk, chèvre made from goat’s milk, and even basic cottage cheese can do wonders when stirred into sauces and dips. And they’re even more magical when you cook with them: Ricotta amps up the flavor of pillowy gnocchiaddictive salad toppingplays nice with pancakes
