5 rules to keep sour cream from curdling while stewing
5 rules to keep sour cream from curdling while stewing. Source: lifehacker.com
Probably every housewife has had a problem with sour cream curdling in a stew. However, there are a few simple rules that will help you avoid such a mishap. Here's what you should do to keep sour cream from curdling during stewing. This was reported by SSPDaily.
What to do to prevent sour cream from curdling during stewing
Experienced housewives recommend using homemade sour cream; it never curdles. But if this is not possible, then some simple recommendations will help you avoid the problem of sour cream curdling during cooking.
- Rule №1. The sour cream must be 25% fat and fresh. It is also desirable that it has a sweetish flavor.
- Rule №2. Sour cream should not be cold but at room temperature.
- Rule №3. Add half a glass of cream or a glass of milk, also at room temperature, to the sour cream. During the stewing process, periodically add a little water, so that the sour cream does not curdle.
- Rule №4. Before adding sour cream to a dish, it must be thickened. To do this, add a spoonful of flour or starch and mix well to avoid lumps.
- Rule №5. Never mix sour cream with sour sauces, such as mayonnaise or ketchup, as it will not curdle.