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NSAIFR: cooking with sour cream

slizsliz
in Success after IF

so I made hashbrown casserole today and added a bunch of sour cream which the recipes generally call for (I never follow recipes, just use them as a guideline). I baked it for like an hour at 375 and it tastes ok but the sour cream looks curdled (slightly like cottage cheese)....

is this ok? if you cook with sour cream how do you get it to come out creamy?

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Re: NSAIFR: cooking with sour cream

  • BeccaLandesBeccaLandes member
    I put sour cream in baked goods where it's completely combined with the other ingredients... if you add it to something like a soup or I guess a casserole like you did, it will curdle at high heat.  You might be better off adding heavy cream to get something to be creamy if you are cooking it at high heat, or just adding a dollop of sour cream on top at the end.
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