OK, let’s keep it simple. All Kobe is Wagyu, but not all Wagyu is Kobe. Kobe is a registered trademark developed in Japan around 1983 to distinguish the strict rules surrounding the growth, feed, and finishing of the 4 types of Wagyu cattle in Japan. True Kobe is ridiculously high in fat content (look at the picture!)! but oddly, much higher in unsaturated fat producing oleic acid, the stuff that makes for good cholesterol.
Beef labeled “Kobe Style” or “Wagyu” in the US is usually a cross-breed of Wagyu and Angus.
Let’s face it. The reason we love whipped cream so much is because of the FAT in it. The amazing velvety texture sliding around in our mouths…..and we all know, homemade whipped cream is the BEST.
How do you make the best whipped cream possible? Understanding fat’s role in the whipping process will help you to never forget the basics: “Whipped Cream” means air bubbles have been introduced into the cream. The bubbles are suspended by the fat, which when properly chilled, are perfectly round, smooth globules that encase the air and keep the cream structure “lifted”. As the cream warms, the fat globules become broken and irregular and have a hard time supporting the air volume.
Here’s what Lula does…put the beaters in the bowl and put the bowl in the freezer for ten minutes. Pull your cream out of the refrigerator at the last possible second, and have your flavorings “at the ready” (mise en place, remember?). It should take no more than about 80 seconds to more than double the volume of a cup of cream if the temperature is right! Happy Whipping! 🙂