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.
A variation on the liver cake theme. A delicate, fragrant and savory dish. Ideal as an appetizer or an independent dish. I like to cook for a festive table.
There are many recipes for liver patties on the site, but I did not find such a recipe. I offer you, dear cooks, a recipe for a very tasty liver salad pie. Always cooked for a festive feast.
I really like muffins, as they are easy to prepare and have a huge number of options. Muffins with mussels and dried tomatoes I haven’t cooked yet and I want to say that my experiment was a success. Unusual and delicious, inside they are very airy and fluffy, outside they are golden and appetizing!
I really love mussels, and especially Julienne of them. I cook it without mushrooms and without any “extraneous” products. I looked at the recipes on the website, but there are no such as mine. It can be served as an appetizer and as an independent dish. It is prepared once or twice, without much hassle. And the taste of mmmm….))) Anyone who loves mussels will understand.
Casserole with rice, mussels in cream sauce with onion and garlic is a masterpiece of taste. Cooking is very simple, and enjoy it forever. Try it, you’ll like it.
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And finely chopped pickles. Season with light mayonnaise mixed with grated horseradish, add chopped dill. There is very little mayonnaise, because the salad turns out so juicy. Pepper. Add salt after the sample, as sometimes there is enough salt from the marinade.
