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.
I don’t really like unexpected guests, but sometimes it happens that relatives call in broad daylight, for example, and say that they will be there in half an hour. There’s nothing you can do, you need to quickly have time to clean up and cook something to eat. So I came up with the idea of this salad, or rather the idea of the recipe is not mine, but I very quickly began to scroll through one magazine and my eyes fell on this recipe, since all the necessary products I had in stock.
Since childhood, I love stuffed peppers in any form. If you don’t mind sausage products, I suggest you diversify your menu in the fall with pepper, stuffed with vegetables and sausages. It is satisfying, delicious and flavorful.
Tender, juicy grilled cutlets made from Turkey, vegetables and cheese. You can cook at home and take for a picnic snack or cook directly on the grill in nature.
I want to offer You my own version, as always not difficult, but very tasty. Everyone who likes these dishes, I invite you to my kitchen, I assure you – you will like it!
Soft pie with a Golden, crispy crust and a delicious, spicy filling. Cooking is very simple. The dough can be kneaded in the evening, covered with cling film, put in the refrigerator and bake the next day.
Very tasty cake with black currant in a sponge cake. It is simply impossible to cook it badly. You can cook with any cream and even without cream – it always turns out very tasty.
