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, tender, healthy! Moderately sweet thanks to banana, sweet Apple and prunes, so do not add sugar! Sour cream and walnuts add richness of flavors! All the ingredients are harmoniously combined and will give pleasure to any gourmet!
Season of vegetables. Vegetables straight from the garden – so many benefits and vitamins in them. I offer you a fresh salad of turnips, carrots and cucumbers, which is suitable for hot summer days and as a side dish to the main meat dish, as well as as an addition to the side dish.
I love eggplant, so I couldn’t pass up this recipe. But because of the circumstances, I do not eat spicy and pickled foods now, I had to fantasize about the topic.
In the strawberry season, I suggest preparing a delicious, light, tender, flavorful strawberry souffle. Moderately sweet, not rubbery. Recipe without fat cream. Very simple, fast and delicious! And berries can be used absolutely any. This souffle is perfect for mousse desserts and for layer cakes. Join us!
A great dessert for a hot summer, when you do not want to turn on the oven. Tender, creamy, chocolate, with a light aftertaste of nuts, prunes, dried cranberries-try it? If you are not a sweetener, then take only a biscuit!
