Best Food Recipes 2023 Step by Step with Pictures
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.
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.
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.
Once I tried julienne of white bread in a restaurant. I liked the recipe because the filling inside turns out juicy, and the bread becomes crispy when baking. I decided to try to cook this dish at home. What I want to say is that the result exceeded my expectations. I share this recipe with you and invite you to try this interesting dish!
You won’t surprise anyone with an ordinary liver pie, there are dozens of recipes on the site. But if you fantasize with the filling, you can get very interesting flavor combinations. I have repeatedly cooked pies stuffed with pickles, but thanks to the “brine dressing” the taste has become more original and saturated.