Sour cream is often exposed to high temperatures.
The fact is that it is this fermented milk product that is often used in stewing meat and mushroom dishes.
The result of the heat treatment of sour cream periodically becomes the transformation of the product into "flakes", as it coagulates.
Of course, you can hardly get pleasure from such a dish. However, following some rules can prevent an unpleasant phenomenon.
What kind of sour cream should I use
First, the culinary specialist needs to choose a product that, with a high degree of probability, will withstand temperature exposure without any problems.
It is advisable to add homemade sour cream to hot dishes. However, not all housewives have the opportunity to use a self-prepared product.
If store-bought sour cream is taken, then the choice should be stopped on a product with a fat content of at least 25 percent.
It is also important to remember that the sauce should not be in an acidic environment. Therefore, mixing sour cream with tomato paste is, to put it mildly, not the best cooking option.
Main trick
However, there is a way to prevent the folding of absolutely any kind of sour cream.
The trick is to add additional ingredients to the fermented milk product.
So, white sauce will definitely not change if it contains a small amount of milk or cream.
The thickener, which can be a flour or starch component (no more than 1 tbsp), will not hurt either.
