The texture of this creamy sauce can be thick or thin, depending on the desired consistency and what is served with. Nonfat Sour Cream contains no more than 0.5 gram milkfat per serving and includes stabilizers as thickening agents.This versatile sour cream sauce is a slightly tangy and creamy sauce that can be used as a topping or dip for a wide variety of dishes like pasta, chicken, salmon, enchiladas, or drizzled on some nicely baked vegetables. Reduced-Fat Sour Cream is made from half-and-half and must contain at least 25 percent less milkfat than regular sour cream, though many on the market contain 40 percent less. Regular Sour Cream is made from light cream and contains no less than 18 percent milkfat. Reduced- fat sour cream can be substituted in a variety of dishes, including some baked goods and hot dishes, but nonfat sour cream is best substituted in cold dishes. Care should be taken when making substitutions for regular sour cream. Sour cream can be used to enrich a dish after cooking and just before serving. To prevent curdling when using sour cream in hot dishes, add it as late as possible during preparation, heat gradually and stir gently. The relatively low milkfat in sour cream (18-20 percent) makes it susceptible to curdling at high cooking temperatures. Sour cream is the base for many dips and dressings, is a popular topping for baked potatoes and produces tangy, smooth soups and sauces. The richness and acidic nature of sour cream creates a moist and tender texture in baked goods. Sour cream has many uses in baking, cooking and as a condiment. * Nutrient Data Laboratory Home Page, Cooking with Sour Cream Nutrient Content of Sour Cream (per tablespoon)*
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