Sour cream is not French creme fraiche, which, although similar, remain thick cream. Although fresh cream has a sourness, this is a very subtle difference from fresh cream. Ordinary sour cream is really sour (when compared with cream), but silky and soft to the taste.
How to choose Sour Cream?
Chefs most often choose an average value of 20-25% fat content – this is the optimal balance of low calorie content and suitable consistency, which is suitable for both cold and hot dishes. The secret is that the low-fat mixture collapses under the influence of high temperatures. Therefore, if recipes with sour cream involve heat treatment, it is better to choose a sufficient minimum.
A low-fat mixture is enough for dressing vegetable salads, soups, making quick sauces and gravy potato pancakes. Pasty sour cream is needed for whipping cream for cakes, making desserts, mousses, fruit salads, for baking in the oven, stewing meat, fish, mushrooms and vegetables. Sour cream is also used instead of mayonnaise, pancakes are kneaded on sour cream, and additionally it is used to prepare cold sauces to roast or poultry meat.
How to cook Sour Cream?
In any recipe where you want to bake something under mayonnaise, the latter can be replaced with fatty sour cream with the addition of salt and a drop of wine vinegar. Fat thick sour cream is better suited for whipping with sugar, for creams and dip sauces (for dipping). Liquid sour cream is better suited for stewing, for sauces and gravies.
Such potatoes are a pleasure to cook! A couple of minutes for cooking and in the oven! Fast, beautiful, appetizing, delicious! Such potatoes are not ashamed to serve even to guests! It is prepared very easily, even children can cope with this recipe)
Such potatoes are a pleasure to cook! A couple of minutes for cooking and in the oven! Fast, beautiful, appetizing, delicious! Such potatoes are not ashamed to serve even to guests! It is very easy to prepare, even children can cope with this recipe) Well, let’s go!)))
An extraordinary salad! Bright, original, fresh, juicy, light, but satisfying, very interesting. Seafood lovers will undoubtedly enjoy it. Come on in, help yourself.
Fast and beautiful, delicious and healthy! We serve our favorite snack “tomatoes with cheese and garlic” on bread rolls. Even the guests are not ashamed to offer. I recommend it.
From history: Due to the high cost of wheat flour in the central region, pancakes were baked from buckwheat flour and with yeast. They called them “red” and “festive” – because of the color. Today, on the last day of Shrovetide week, I will bake yeast buckwheat pancakes on buckwheat porridge with the addition of wheat flour. Pancakes can be eaten with whatever you want. Yes, they are delicious and simple with butter or sour cream.
