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.
The total cooking time is 30 minutes! Squid are very tender. And the crust on top gives a pleasant taste. Try to cook for a festive table, and your guests will be delighted with this dish.
The recipe for a simple hearty breakfast. It is prepared easily and simply. The crab flavor from the bottom makes this dish difficult. Your family will love it.
An unusual, satisfying and delicious snack for your table. It is cooked quickly, eaten as well. Great for every day and for a festive table. Guests will ask you for a recipe.
For a variety of festive table, we offer to cook eggs stuffed with canned sardines. The taste of eggs, fish. Try to cook, your guests will be delighted.
Well, how can you not love this pumpkin, at least for its sunny color? Even ordinary potatoes can be made brighter! I understand that, most likely, this dish is too simple and modest, but it can create a “Bright mood”!
Well, what kind of autumn without bright pumpkin dishes? I suggest you prepare a very simple side dish, which can also be served as an appetizer or a separate dish. Delicious and healthy. As a side dish, as an appetizer, as an independent dish.
Stuffed eggs on the festive table have always been one of the popular snacks. You can experiment endlessly with fillings for them, which I tried to do) Two mousses of pale green and pink, it seems to me, harmoniously merged in color and taste. I suggest you try it!
An unusual presentation in the banana peel of an ordinary fruit. Salted caramel emphasizes the taste of fruit. Simple and at the same time somehow elegant!
