Half and half
Half and half
Half and half (/hæf ænd hæf/), also known as half cream in some regions, is a simple blend of equal parts whole milk and light cream. It averages 10 to 12% fat, which is more than milk but less than light cream.
Etymology
The term "half and half" originates from the equal parts of whole milk and light cream used in the blend. It is a direct reference to the 50/50 ratio of the ingredients.
Usage
Half and half is commonly used in coffee and other hot beverages to add creaminess without the high fat content of heavy cream. It is also used in cooking and baking for its ability to add richness and creaminess to dishes without making them overly heavy.
Related Terms
- Milk: A white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for infant mammals before they are able to digest other types of food.
- Cream: The thicker part of milk that rises to the top due to its high fat content. It is used in a wide variety of culinary applications.
- Fat: One of the three main macronutrients, along with carbohydrate and protein. Fats are a wide group of compounds that are generally soluble in organic solvents and insoluble in water.
- Beverage: A drink, or liquid intended for human consumption. In addition to their basic function of satisfying thirst, drinks play important roles in human culture.
External links
- Medical encyclopedia article on Half and half
- Wikipedia's article - Half and half
This WikiMD article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski