5 rules to prevent sour cream from curdling when stewing: it turns out the problem can be solved simply
To prevent sour cream from curdling when stewing, it is necessary to follow certain rules.
Yulia Arkhipova, an expert in the field of cooking, a cook and a fourth-class baker from the online publication Belnovosti, told us how to properly stew sour cream.
5 rules to prevent sour cream from curdling when stewing
Firstly, it is extremely important that the sour cream is fresh and fatty (at least 25%).
Secondly, you need to take the sour cream out of the refrigerator in advance; it should warm up to room temperature.
Thirdly, you need to add half a glass of milk or cream (they should also be at room temperature) and stir with a whisk.
You don't need to add a lot of water at once; it's better to add it during the process as needed.
Fourthly, you need to thicken the sour cream a little with flour or starch (tablespoon).
Also, you shouldn’t mix sour cream with sour sauces, for example, tomato paste.
Earlier, the expert told how to make delicious croutons from a loaf of bread.
