Agree, it is very annoying when, when stewing any dishes, the sour cream curls up and the taste is already lost and the sour cream acquires a completely unattractive appearance. In this article, we will figure out what needs to be done so that sour cream does not curdle at elevated temperatures. If you are also concerned about this problem, then read on, we will introduce you to the solution to this problem.
I will not make a mistake if I inform you that everyone, without exception, prefers fish, beef or chicken, made in an appetizing sour cream sauce. At the mention of these sweets, it makes your mouth water! Also, so that the product does not curl up when stewing, but transforms into a pleasant, velvety marinade, I constantly follow three basic rules.
Of course, many of us represent these well-known principles, but my recommendations will be very useful to young, novice housewives.
Secondly, it is necessary to prepare from sour cream at room temperature. In no case do not cook with cool sour cream, only that which is appropriated from the refrigerator. To this, water for the purpose of diluting the sauce when stewing, I constantly add hot (a pot of warm boiled water is constantly at my hand), I advise you to do the same.
Let's also say thirdly, in order for our sour cream marinade to become velvety according to the consistency, add some pan-dried flour, trust us, this little trick will help you achieve the perfect consistency. I really like to refine the flour up to a white tone, an exceptional and unique flavor of the sauce comes out. It is possible, among other things, to prepare such flour in reserve, so as not to dry it out any time during subsequent cooking.
Certain starch is added to the sauce, but as for me, many people like the taste more with flour.
In case you begin to adhere to these three simple basic rules, sour cream marinade constantly will come out the most delicious, also tender, and will never curl up in any way with further cooking. Use it! And Bon Appetit!
