I often cook meat in sour cream sauce and I like soups with sour cream. But before, I constantly curdled sour cream when preparing these dishes. And the julienne always came out with flakes. But not right now! Everything turned out to be very simple!
Check out my favorite recipe - rabbit in sour cream sauce (I also cook chicken - very tasty!)
Of course, homemade sour cream is best. Then you don't need any rules, just one is enough, which I most often adhere to: "Only homemade sour cream! No store! " I checked it many times - the store is being rolled up. I don’t know what they add to it... But if it is not possible to buy a homemade one, then it is better to adhere to these five rules:
Rule one. It is very important that the sour cream is fresh and high in fat (at least 25%) and, preferably, not sour, but sweetish in taste.
The second rule. Sour cream should be at room temperature (in no case from the refrigerator!)
Rule three. I add milk or cream (room temperature). At least half a glass. And mix well with a whisk. And I don't add a lot of water at once (it's better to add it later, if necessary, during the extinguishing process).
Rule four. Sour cream must be thickened with flour or starch before adding to the dish. One tablespoon is enough. Stir so that there are no lumps.
The fifth rule. You don't need to mix sour cream with sour sauces (for example, tomato paste). Then nothing will collapse.
Of course, there is also sixth rule: cook with love and then any dish will turn out delicious and very appetizing!
Write in the comments if you are familiar with these simple rules? Subscribe to my channel - we will cook together!