Every time I try to cook Italian food with cream it gets all

not fresh enough

>>9292502
No that's not it.

>italian food with cream
?

Either you've been letting it sit too long in your fridge and it's gone sour, you have been getting scammed and your super market sells out of date cream. OR.

The likeliest happenstance, you're adding it too early in the cooking process, or to something too hot, or boiling it. Dairy without a roux and treated carefully separates really easily at boiling temperatures. Hence bitty and curdled look and light tang.

>>9292526
or they're adding dairy to acid, that will do it. tomatoes, wine, etc

>>9292526
My common sense tells me I must be be adding it to early and to a heat that's too high. I'm confused though because in this video it's literally boiling.

https://youtu.be/rMD6er3XWeo

Oh shit guys I actually did it. Thick, rich, and creamy.

I tried not to leave it on too long and also not too high, but I used whipping cream instead of pic related which is what I think I was supposed to be using, (non specific recipes are very annoying).

This has made my day.

File: 20170812_152916-744x744.jpg (104KB, 744x744px) Image search: [Google]

104KB, 744x744px

>>9292844
Forgot the photo.

Italian food doesn't use much cream, uses things like stocks, olive oil and wines instead

>>9293416
How does that help when I'm choosing to cook one that does include cream?