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    Creamed food, in cooking, is food that is prepared by slow simmering or poaching in milk or cream. Some typical creamed dishes include creamed corn and creamed chipped beef on toast. A similar technique used for soups involves adding milk or cream to the soup, either as part of the base stock, or as a finish. Some typical "cream of" soups are cream of tomato soup and cream of mushroom soup. Some commercial preparations of "creamed" food substitute water and a starch (often corn starch) for all or some of the milk. This produces a "creamy" texture with no actual cream or milk used. Pureeing the ingredients of a soup or stew can also produce a creamy texture, but these dishes are more properly called "puree"s. Creamed should not be confused with the baking technique, in which sugar and fat are combined.