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Stabilizing sour cream in heated dishes

post #1 of 5
Thread Starter 

I've had heard/read that sour cream can be stabilized in a heated dish, like when finishing a curry or a stroganoff, by mixing it with flour but was curious if anyone has ever tried it.

 

Yogurt is the more typical finish but sometimes you are just out of it.  

post #2 of 5

If you buy the kind with stabilizers already added.  Sometimes low fat sour cream has this.

post #3 of 5

I temper it like I do with egg.  

post #4 of 5
Thread Starter 

Yes, but that doesn't mean you can bring it near the simmer like yogurt

post #5 of 5

When I make cabbage soup I mix it with egg yolk and temper then add to the soup.  Never had an issue.

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