Dishes with sour cream - 2528 cooking recipes

Housewives most often choose the average value of 20-25% - this is the optimal balance of low calorie content and suitable consistency, suitable for both cold and hot dishes. The secret is that the low-fat mixture curdles when exposed to high temperatures. Therefore, if recipes with sour cream involve heat treatment, it is better to choose the “sufficient minimum.” For dressing vegetable salads, borscht, preparing quick sauces and pouring over potato pancakes, a low-fat mixture is enough. Paste-like sour cream, “so that a spoon can stand”, is needed for whipping cream for cakes, preparing desserts, mousses, fruit salads, for baking in the oven, stewing meat, fish, mushrooms. How to choose high-quality sour cream? - Pay attention to the expiration date - no more two weeks if it is natural “fermented milk”. - It contains only cream and sourdough; it is better to avoid the labels on the packaging “sour cream product”, “sour cream”, etc. - The consistency also depends on separation, but it should always be homogeneous, moderately thick, even if the product is of the lowest fat content. If the product is 15% thick and 40% thick, it means the manufacturer used stabilizers or starch.