Creamy

The creamy texture is quite attractive for most people. It is believed that this is because it is often fat that gives the creamy sensation, and that it is therefore the preferred texture of our primitive people, because the fat and cream by definition contains many calories and has thus helped to ensure survival.

The creamy texture is often associated with, for example, fatty dairy products, mayonnaises and creams, and it can be the primary texture in, for example, desserts. This is where it makes sense to complement a creamy dessert with something crunchy, for example - be it the almonds in ris à la mande or the macaroons on an apple pie with whipped cream.

How can we add something creamy?

With a view to adding something creamier to green dishes, it's worth remembering that the creamy texture can add something extra to a crisp salad, for example, or as a dip for vegetable sticks, which actually means that more vegetables are eaten overall.

The creamy consistency can actually also be achieved with vegetables, for example, because the original consistency can be changed through the cooking process. This is what we do when we boil the raw potatoes and make them into a mashed potato, and the principle from this can be taken to vegetables, for example, which can act as a "creamy dip". Examples include avocado made into guacamole, aubergines baked and blended into babaganoush or cauliflower used as the main ingredient in mayonnaise or soup, for example. Indeed, many vegetables can be creamed, and so the change in texture of the vegetable can help to increase overall vegetable intake. This means that a vegetable can act as a dip, sauce or soup. Depending on how they are prepared, vegetables can thus be the creamy element of a dish. Thus, processing and heat treatment are important choices to make when putting a vegetable on the table, as it determines the final texture and thus how the vegetable can fit into a given dish.