[Sca-cooks] Blending sour cream into sauces

[Peters, Rise J.]

That's exactly the information I needed!  I thank you, and my 11-year-old
("this is yummy, Mom, but what are those white bits?") thanks you.

> -----Original Message-----
> From: Philip & Susan Troy [mailto:troy at asan.com]
> Sent: Tuesday, September 25, 2001 10:12 AM
> To: sca-cooks at ansteorra.org
> Subject: Re: [Sca-cooks] Blending sour cream into sauces
>
>
> Peters, Rise J. wrote:
> > Last night I made chicken paprikas, which has sour cream
> added to the gravy
> > as the last step in the cooking process.  Although the
> results tasted just
> > fine, my sour cream appears to have clotted or coagulated,
> so that my sauce
> > is a nice pink with white spots.  How does one avoid this?
>
>
> Sounds like you curdled the sour cream with sudden and excessive heat.
> To avoid this, place your sour cream in a mixing bowl, and add a
> ladelful of the liquid part of your sauce (in other words, avoiding
> hunks of chicken, onion, or whatever). Beat until blended. Add another
> ladel worth of sauce. Beat. Keep doing this until perhaps 1/3
> to 1/2 of
> your sauce is in the bowl, then add back to your saucepan/pot and
> combine. Reheat as/if needed, gently, and don't let it boil.
>
> BTW, when you do this with egg yolks and/or fresh cream, this
> technique
> is known in France as thickening or enriching your sauce with
> a liaison.
> Which, in culinary French, simply means you're thickening it.
>
> Adamantius
> --
> Phil & Susan Troy
>
> troy at asan.com
>
> "It was so blatant that Roger threw at him.  Clemens gets away with
> things that get other people thrown out of games.  As long as they
> let him get away with it, it's going  to continue." -- Joe Torre, 9/98
>
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