Frank Posted April 9, 2006 Share Posted April 9, 2006 Hi eceryone, stupid question time again!!!I have been trying (without success) to buy standard fromage frais for making quiche etc. But I have walked up and down super u but cannot identify it!! I have found the flavoured ones that kids eat, but nothing that would imply suitable for cooking. Am I looking in the right place, does it have a different name???? I have tried the old fashioned milk and eggs, but not the same, must be something to do with the cheese maybe?? Any advice would be most helpfulMany thankskimberley Link to comment Share on other sites More sharing options...
opas Posted April 9, 2006 Share Posted April 9, 2006 are you looking for a sourish thick yoghurt? perhaps fromage blanc is what you are after . That will be pretty close to the butter/yoghurt.Hopefully TU will be along in a while, she will know exactly what you are after.[:$] Link to comment Share on other sites More sharing options...
Lori Posted April 9, 2006 Share Posted April 9, 2006 Hi jetlag - not sure why you are not finding fromage frais. Lasttime I was in LeClerc, I noticed that the fromage blanc I had beenbuying (brand name is Delisse I think), had changed its packaging andnow was being labeled as fromage frais. I never knew thedifference between the two anyway. It is still the very sameproduct, only in a better/stronger container and with a new name -frais, not blanc. It is located with the plain yogurts in ourstore.Leader Price and Lidl have their own fromage blanc's also. I like them both too. I cook with them often.If you don't find it, just ask one of the grocery staff. I'm sure they must have it. Link to comment Share on other sites More sharing options...
Patf Posted April 9, 2006 Share Posted April 9, 2006 Have you tried creme fraiche? You will find it in the dairy sectionnear the butter. I looked up a recipe for quiche lorraine and this saidto use creme fraiche. Pat. Link to comment Share on other sites More sharing options...
Teamedup Posted April 9, 2006 Share Posted April 9, 2006 As Lori said, fromage blanc is now called fromage frais. Fromage blanc comes in two types, moule a la louche which I would not use for basic cooking although well drained for a day or so and I do make a passable yorkshire curd tart with it or just to eat with cream and coulis, lovely. And just fromage blanc which isn't marked as anything in particular and is smooth and creamy and looks rather like thick yoghurt. There are also petit suisse that are now called fromage frais too, not that I ever thought that they were anything like fromage blanc. I put cream in my quiches. I beat eggs up and then stir in cream from those little long life cartons, preferably elle et vire. If by chance the mix seems a bit too thick, which it does sometimes, then I add a little milk. I don't think I have ever seen a recipe for a quiche with fromage frais in it so would never have thought of using it. Link to comment Share on other sites More sharing options...
Lori Posted April 9, 2006 Share Posted April 9, 2006 TU says: I put cream in my quiches. I beat eggs up and then stir in cream fromthose little long life cartons, preferably elle et vire. If by chancethe mix seems a bit too thick, which it does sometimes, then I add alittle milk. I don't think I have ever seen a recipe for a quiche withfromage frais in it so would never have thought of using it.I do the same thing. I also use the cream to make a nice Creamtuna with pasta. It really tastes great - the cream from Lidle isnot bad either, even the lower fat version. Link to comment Share on other sites More sharing options...
Viv Posted April 9, 2006 Share Posted April 9, 2006 I love quiches and make them quite often, but though they come out of the oven quite deep as they cool the eggy bit tends to go a little thinner. It still tastes good but aesthetically they look a little disappointing. Great quiche makers of France, how can I get round this problem?(I use eggs and cream not fromage frais) Link to comment Share on other sites More sharing options...
SaligoBay Posted April 9, 2006 Share Posted April 9, 2006 Well, I'm confused now! How recently was this change?2 weeks ago I bought fromage blanc no problem, I prefer it to yoghurt. The Germans call it quark, I believe.A couple of days ago in Norma I bought fromage frais, and it's not the same thing at all. It has that bitter taste like yoghurt (I don't like yoghurt at all).I only see French people using crème fraiche in savoury cooking, not the other two. Link to comment Share on other sites More sharing options...
Teamedup Posted April 9, 2006 Share Posted April 9, 2006 Ah well the makes I buy are now called fromage frais, don't know about all makes. Quark, no like, beurk! Yes, creme fraiche has the advantage of not curdling, well much less so than those boxes of cream, but I prefer the cream to creme fraiche for most things. I rarely use creme fraiche, although I do have one or two recipes where it is essential. Link to comment Share on other sites More sharing options...
Teamedup Posted April 9, 2006 Share Posted April 9, 2006 I am sorry I have just got a bit mixed up on here and deleted a post I made about quiches. Viva, I always bake my quiches in a flan dish that is about but never less than an inch deep. The custard comes up to an 1/8th of an inch short of the pastry top. And my pastry is never too thick either. They rise during cooking, but to fall when cold, but as there is plenty of custard to start with it is fine.I always watch my cooking times too as the pastry needs a hot oven and this will brown the filling top quickly and the inside will not be cooked, so after about 20 minutes I turn the oven down and bake for a further 10-20 minutes depending on the size of the flan I have made. Link to comment Share on other sites More sharing options...
Viv Posted April 9, 2006 Share Posted April 9, 2006 Thanks TUDeeper pan might just solve the problem. Link to comment Share on other sites More sharing options...
hastobe Posted April 9, 2006 Share Posted April 9, 2006 Do you bake the pastry case blind first? That way you can cook the filling on a low heat to make sure it is cooked to the centre.Hastobe Link to comment Share on other sites More sharing options...
Frank Posted April 14, 2006 Author Share Posted April 14, 2006 Thanks everyone, now i know what to look for, although I don't fancy quiche made with yogurt! (thats the recipe!) Will stick to creme fraichThanks againkimberley Link to comment Share on other sites More sharing options...
SaligoBay Posted April 19, 2006 Share Posted April 19, 2006 [quote user="Lori"]Hi jetlag - not sure why you are not finding fromage frais. Last time I was in LeClerc, I noticed that the fromage blanc I had been buying (brand name is Delisse I think), had changed its packaging and now was being labeled as fromage frais. I never knew the difference between the two anyway. It is still the very same product, only in a better/stronger container and with a new name - frais, not blanc. [/quote]This is getting stranger! I was in Leclerc the other day and couldn't find Fromage Blanc there at all. But it's not the same as Fromage Frais, they taste very different, so I don't see how they could repackage one and call it the other name.Lidl still sell both. Link to comment Share on other sites More sharing options...
SaligoBay Posted April 19, 2006 Share Posted April 19, 2006 I've just been in SuperU, and they sell both Fromage Blanc and Fromage Frais. And Crème Fraiche. Link to comment Share on other sites More sharing options...
Teamedup Posted April 19, 2006 Share Posted April 19, 2006 Well Saligo, I have just been to Super U today and remembered to look......... and you are right, we have once again fromage blanc and fromage frais and I was glad, as I know what fromage blanc is, where as I am never sure what fromage frais is all about. Link to comment Share on other sites More sharing options...
Dick Smith Posted April 19, 2006 Share Posted April 19, 2006 I've always thought of fromage frais as being a bit like yoghurt - artificially flavoured stuff you give to kids. Fromage blanc is for grown-ups. We had some artisanale when doing B&B holidays in Burgundy that was absolutely superb. Link to comment Share on other sites More sharing options...
SaligoBay Posted April 19, 2006 Share Posted April 19, 2006 Yes, that's what fromage frais seemed to be in the UK when I wurr thurr.But ear in Flanss it's white, and you can get it in 1kg tubs. Link to comment Share on other sites More sharing options...
Dick Smith Posted April 19, 2006 Share Posted April 19, 2006 Sploshy sploshy.Why would anyone want a kilo of the stuff? Link to comment Share on other sites More sharing options...
SaligoBay Posted April 19, 2006 Share Posted April 19, 2006 Fromage blanc with chestnut puree is nice. Not a whole kg at a time though. That takes a week. Link to comment Share on other sites More sharing options...
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