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.
Delicious recipe for onion pie filling. With fried bacon and smoked meats in sour cream filling. It turns out very tender, rich and delicious. This is a recipe, and very tasty. The pie turns out great. Baking sheet 35×33 cm
A good recipe for cheesecakes without yeast! There is not always yeast at home, and not everyone is “friends” with yeast dough, so this recipe is very relevant! Cheesecakes are delicious, lush and very fragrant. And most importantly – fast and easy! Just for busy moms)))
A recipe for those who love cottage cheese pastries. For those who do not have time to knead, roll out the dough. For those who love simplicity and cheesecakes. For those who do not have flour, but have a bagel)
We offer chefs a recipe for a cake, the cooking process of which resembles a “Liquid cheesecake”. In my version, I replaced the curd filling with pudding. The pie turned out to be very tasty, with a slightly moist dough structure and with a delicate filling, supplemented with candied fruits.
We offer to cook a cheesecake in a rather unusual design for Shrovetide week. The combination of pastry dough with cinnamon, cottage cheese and candied fruits will bring undoubted pleasure, and an interesting shape is sure to please family and friends.
