How do I prevent curdling when I add sour cream to hot dish?!
I am making a Beef Stroganoff dish, and was wondering how to prevent it from curdling when adding the sour cream!?Www@FoodAQ@Com
Answers:
you could try tempering the sour cream by adding a little of the hot liquid to the sour cream and stirring it in thus warning it up slowly!.!.!.!.Www@FoodAQ@Com
Everyone is right, and I am a former chef, as the milk solids react to the hot liquid that is what cause them to split, and curdle, whether it be full fat sour cream, lite, yougart or milk/light cream!. Especially when at a full rolling boil does this happen
What you can do for home use is to ad a small amount of starch, cornstarch/potato/ or tapioca, just mix it in a bit of water, add the sour cream or dairy product, and mix completely, then off the heat and this is important stir in the mix and return it to a very,very low heat 1 or 2 on the dial to warm, the dairy cook the starch and then serve, additional can be added by your diners at the table, and sometime it is best as some may not want as much or any at all!.
I make "creme fraiche" a mix of buttermilk and whipping cream, it sours and solidifys like yougart, but the butterfat in the WC keeps it from splitting, we used this in professional kitchen, it is not hard to make, but most household are not aware or able to afford this as it it can be pricey, made or bought!.Www@FoodAQ@Com
What you can do for home use is to ad a small amount of starch, cornstarch/potato/ or tapioca, just mix it in a bit of water, add the sour cream or dairy product, and mix completely, then off the heat and this is important stir in the mix and return it to a very,very low heat 1 or 2 on the dial to warm, the dairy cook the starch and then serve, additional can be added by your diners at the table, and sometime it is best as some may not want as much or any at all!.
I make "creme fraiche" a mix of buttermilk and whipping cream, it sours and solidifys like yougart, but the butterfat in the WC keeps it from splitting, we used this in professional kitchen, it is not hard to make, but most household are not aware or able to afford this as it it can be pricey, made or bought!.Www@FoodAQ@Com
Do not add the sour cream to boiling liquids, and do not bring the liquids back to boiling once sour cream is added!. For Stroganoff, you turn the heat off, let it cool a few min w/ lid off, then stir in sour cream and serve!. No more heat!.Www@FoodAQ@Com
Sour cream or any dairy should not be added to boiling ingredients!. Stir constantly while adding and make sure it doesnty come to a boil and you should be fine!.Www@FoodAQ@Com
add it to the dish after you pull it out of the oven!. if it doesn't boil it should be fine!.Www@FoodAQ@Com
Whip the sour cream or add it and then place the dish back in the oven for a few minutes!.
Good Luck!Www@FoodAQ@Com
Good Luck!Www@FoodAQ@Com