Stabilizing sour cream in heated dishes

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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.  
 

kuan

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